Pavlova with vanilla cream and raspberries

Name: Pavlova with vanilla cream and raspberries - Elisaveta D.
Ingredients: 6 egg whites 1 cup sugar vanilla 3 teaspoons cornstarch 1 tablespoon vinegar a pinch of salt for the vanilla cream: 2 egg yolks 250 ml milk 50 g sugar vanilla pod/van

Dessert - Pavlova with vanilla cream and raspberries by Elisaveta D. - Recipia

Pavlova with vanilla cream and raspberries – A sweet celebration for Dragobete Dragobete, the Romanian holiday of love, is the perfect occasion to express our feelings through a delicious dessert that combines delicacy and natural flavors in a spectacular way. Pavlova, a meringue-based cake, is an excellent choice that will delight both the eyes and the taste buds. With a crispy exterior and a soft interior, this recipe for Pavlova with vanilla cream and raspberries promises an unforgettable culinary experience! Preparation time: 30 minutes Baking time: 75 minutes Total time: 1 hour and 45 minutes Number of servings: 8 Ingredients For the meringue: - 6 egg whites - 1 cup (250 g) sugar - 1 tablespoon vinegar - 3 teaspoons cornstarch - A pinch of salt - Vanilla (1 pod or essence) For the vanilla cream: - 2 egg yolks - 250 ml milk - 50 g sugar - 20 g cornstarch - 200 ml whipped cream For decoration: - Whipped cream (optional) - Fresh or frozen raspberries - Small meringues (optional) Preparation 1. Preparing the meringue: Start by preheating the oven to 90°C (low heat). This step is essential for achieving a perfect, crispy, and light meringue. In a clean, dry bowl, add the egg whites along with a pinch of salt. Use an electric mixer to beat them at medium speed until they double in volume and become frothy. This step is crucial, as the air trapped in the egg whites will give the meringue its airy texture. Gradually add the sugar, one tablespoon at a time, continuing to mix until the mixture becomes dense and glossy, and the sugar is no longer perceptible. Finally, incorporate the vinegar and cornstarch, mixing gently to avoid deflating the meringue. 2. Shaping the meringue: Prepare a baking tray lined with parchment paper. Draw two circles of about 20 cm on the parchment paper to guide your meringue shaping. Grease the inside of the circles with a little butter to prevent sticking. Divide the meringue mixture into two equal parts. Place the first part of the meringue inside the first circle, smoothing the surface with a spatula. For the second circle, use a pastry bag or a spoon to create a decorative pattern with the meringue. From the remaining meringue, you can form small meringues alongside the base, which will bake separately. 3. Baking the meringue: Place the tray in the preheated oven and let the meringues bake for 75 minutes. At first, keep the oven door closed to allow the meringue to dry evenly. After 20 minutes, you can slightly open the door with a wooden spoon to let the steam escape, helping the meringue to become crispy. Check the small meringues from time to time; they will bake in about 20-30 minutes. Once baked, let the meringues cool in the oven with the door slightly open to prevent cracking. 4. Preparing the vanilla cream: While the meringues are cooling, you can prepare the vanilla cream. In a saucepan, add the milk, sugar, and vanilla seeds (or vanilla essence) and bring to a boil over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. When the milk starts to boil, take a few tablespoons of it and gradually pour it over the egg yolk mixture, stirring continuously to prevent the eggs from curdling. After homogenizing the mixture, pour it back into the saucepan, stirring constantly until the cream thickens, similar to a pudding. Once you achieve the desired consistency, let it cool completely. After the cream has cooled, fold in the whipped cream, mixing gently to maintain the airiness of the cream. 5. Assembling the Pavlova: On a serving platter, place the first meringue, then pour the vanilla cream evenly over it. Cover with the second meringue and decorate with whipped cream, fresh or frozen raspberries, and small meringues if you chose to make them. Serving suggestions: Pavlova is best served immediately after assembly to enjoy its crispy texture and the fresh flavor of raspberries. It pairs wonderfully with a fragrant tea or a sweet wine to complement the dessert's sweetness. Useful tips: - Ensure that the bowls and utensils used are completely dry, as moisture can affect the texture of the meringue. - You can replace raspberries with other seasonal fruits, such as strawberries or kiwi, to add a personal touch to your dessert. - Pavlova can be made a day in advance; however, in this case, it is recommended to assemble it a few hours before serving to keep the meringue crispy. Nutritional benefits: Pavlova is a light dessert, having a lower fat content compared to other cakes due to the use of egg whites and whipped cream. Raspberries add essential vitamins and antioxidants, making it a healthy choice for a dessert. Frequently asked questions: 1. Can I use another type of sugar? Yes, you can use brown sugar or coconut sugar, but the result will have a slightly different flavor. 2. How can I prevent the meringue from cracking? Make sure not to open the oven door during baking and let the meringue cool slowly in the oven. 3. What should I do with the leftover egg whites? Leftover egg whites can be used to make various desserts, such as meringues or mousses. Pavlova with vanilla cream and raspberries is more than just a dessert; it is a culinary experience that brings together love, tradition, and the joy of cooking. So, celebrate Dragobete with a smile and a dessert that will sweeten the hearts of your loved ones! Enjoy!

Pavlova with vanilla cream and raspberries

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