Pavlova with vanilla cream

Name: Pavlova with vanilla cream - Steliana O.
Ingredients: Ingredients for meringue: 5 egg whites; 250 g granulated or powdered sugar; 2 tablespoons of cornstarch; 1 tablespoon of vinegar. Ingredients for vanilla cream: 500 ml milk; 3 tablespoons of cornstarch; 150 g sugar; 100 g butter; 5 egg yolks; vanilla essence. Ingredients for fruit sauce: 250 g frozen or fresh berries; 3 tablespoons of sugar.

Dessert - Pavlova with vanilla cream by Steliana O. - Recipia

Pavlova with vanilla cream and berry sauce Who doesn't love a dessert with a light and airy texture that makes you feel like you're floating? Pavlova is an iconic dessert that brings together crispy meringue, smooth cream, and delicious fruits. Although its origin is disputed, Pavlova remains a symbol of elegance and refinement in the kitchen. Cooking this recipe will not only delight your taste buds but also turn any occasion into a special moment. Preparation time: 30 minutes Baking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 8 Ingredients For the meringue: - 5 egg whites (approximately 150 g) - 250 g granulated or powdered sugar - 2 tablespoons cornstarch - 1 tablespoon vinegar For the vanilla cream: - 500 ml milk - 3 tablespoons cornstarch - 150 g sugar - 100 g butter (at room temperature) - 5 egg yolks - Vanilla extract (to taste) For the berry sauce: - 250 g berries (frozen or fresh) - 3 tablespoons sugar Preparing the meringue 1. Prepare the ingredients: Start by taking the egg whites out of the fridge. While some recommend letting them come to room temperature, I personally have not had issues using cold egg whites. Ensure that the bowl and utensils are completely dry, as any trace of water can compromise the meringue. 2. Whip the egg whites: Add a pinch of salt to the egg whites and whip them with a whisk until soft peaks form. Then, gradually add the sugar, one tablespoon at a time, continuing to mix in the same direction. You will notice the meringue becoming glossy and firm. 3. Incorporate the cornstarch and vinegar: Once the sugar has completely dissolved, add the cornstarch and vinegar. The cornstarch will help maintain the delicate texture, while the vinegar will provide stability to the meringue. 4. Shape the bases: Line two baking trays with parchment paper. Draw a circle of 25-28 cm for the large base and one of 15-18 cm for the small base. Using a spoon, place the meringue on the circles, creating a layer of about 4 cm. Use the remaining meringue to create high, slightly asymmetrical edges. 5. Bake the meringue: Preheat the oven to a low temperature (about 100°C). Place the trays in the oven and leave the door slightly ajar, using a wooden spoon to prop it open. Bake for one hour, until the meringue becomes crisp on the outside. Once done, let it cool completely in the oven, then carefully peel off the parchment paper. Preparing the vanilla cream 1. Mix the ingredients: In a bowl, combine the cornstarch with the egg yolks, 3 tablespoons of milk, a pinch of salt, and the sugar. 2. Heat the milk: In a separate saucepan, heat the remaining milk until just below boiling. 3. Combine: Carefully pour the hot milk over the egg yolk mixture, stirring constantly to avoid lumps. 4. Cook the cream: Place the mixture over low heat and stir continuously until the cream thickens. Once it reaches the desired consistency, remove it from the heat and add the butter and vanilla extract. Let it cool. Preparing the berry sauce 1. Make the sauce: In a saucepan, combine the berries with the sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and a syrup forms. 2. Cool the sauce: Let the sauce cool completely before using. Assembling the Pavlova 1. Layer: On a large platter, place the largest base. Fill the center with the vanilla cream. 2. Add the small base: Place the small base on top of the cream, then pour the berry sauce over it. 3. Serve: You can garnish the Pavlova with some fresh berries for a more appealing look. It is an elegant dessert, perfect for special occasions, but also for a relaxing evening at home. Practical tips - Easy to customize: You can vary the berry sauce according to the season, using mango, peaches, or strawberries. You can also add a splash of lemon juice to the sauce for a flavor contrast. - Storage: Pavlova is best enjoyed fresh, but if you have leftovers, you can store it in an airtight container in the fridge for a few days. The meringue may soften a bit, but the taste remains delicious. - Calories and nutritional benefits: A serving of Pavlova contains approximately 250-300 calories, depending on the amount of sugar and cream used. However, thanks to the fruits, you will benefit from antioxidants and vitamins. Frequently asked questions - Why does the meringue crack? Cracking can be caused by too high a temperature in the oven or by opening the oven door during baking. - How can I achieve a shinier meringue? Ensure that the sugar is completely dissolved before baking the meringue. Whip until you achieve a firm and glossy consistency. - Can I use a different type of sugar? Granulated sugar is ideal for meringue, but you can also use powdered sugar, which dissolves more easily. Happy cooking! The story of Pavlova has become a success in many homes, and each bite will transport you to a world of delicacy and refinement. This dessert is not just a treat for the taste buds, but also a true work of art on the plate. So enjoy every step of the preparation and don't hesitate to play with flavors, making your Pavlova a unique dessert!

Category: Dessert Author: Steliana O. Views: 1 Date: 03.10.2024

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