Pavlova

Pavlova – A Perfect Delicacy

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour and 5 minutes
Servings: 8

Pavlova is a dessert that combines elegance with delicacy, featuring a light meringue base filled with fluffy whipped cream and topped with fresh fruit. Its origin is shrouded in mystery, but it is said to have been created in honor of a great ballerina, bringing a touch of refinement to every slice. This sweet treat is not only a feast for the eyes but also an explosion of flavors, perfect for any occasion. Let’s discover together how to prepare Pavlova at home, achieving a spectacular result!

Ingredients

For the meringue:
- 4 egg whites (approximately 120 g)
- A pinch of salt
- 200 g powdered sugar (preferably fine for a more delicate texture)
- 2 tablespoons cornstarch (corn starch is ideal)
- 2 tablespoons vinegar (white vinegar or white wine vinegar)

For the filling:
- 250 ml heavy cream (make sure it is well chilled)
- 2 tablespoons sugar (you can adjust the amount to your personal taste)
- Fresh raspberries (or any other seasonal fruits like strawberries, kiwi, or mango)

Preparation Steps

1. Preparing the Meringue

Start by preheating the oven to 90°C (low heat). It is important for the meringue to bake slowly so it becomes crispy on the outside and soft on the inside. Prepare a baking tray by lining it with parchment paper. Using a pencil, draw a circle slightly smaller than the plate on which you wish to serve the Pavlova. This will serve as a guide to achieve an even shape.

In a clean, dry bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them at medium speed until frothy. It is essential that the bowl and whisk are completely dry, as any trace of fat can prevent the egg whites from whipping properly.

2. Adding the Sugar

Gradually add the powdered sugar, one tablespoon at a time, continuing to mix. Ensure that each tablespoon of sugar is fully incorporated before adding the next. Once all the sugar is added, continue to beat until the mixture becomes firm, glossy, and forms stiff peaks when you lift the whisk. This is when the meringue is ready!

3. Incorporating the Cornstarch and Vinegar

Add the cornstarch and vinegar to the meringue and mix for another minute until everything is well combined. The cornstarch will help stabilize the meringue, while the vinegar will add a touch of acidity that balances the sweetness.

4. Shaping the Meringue

Using a spatula or spoon, transfer the meringue into the circle drawn on the parchment paper. Spread it evenly to form a flat base. Then, using a piping bag with a nozzle, pipe the meringue around the edges to create an elegant look, raising the meringue. This not only adds aesthetic appeal but also provides a perfect space for the filling.

5. Baking the Meringue

Place the tray in the preheated oven. If desired, leave the oven door slightly ajar; this will help dry the meringue. Bake for 45 minutes or until the meringue turns lightly golden, but do not let it become too brown. If you have a fan oven, be cautious, as you may need to reduce the baking time.

6. Cooling

Once the meringue is baked, turn off the oven and let it cool completely inside with the door slightly ajar. This step is crucial to prevent the meringue from cracking.

7. Preparing the Filling

While the meringue cools, prepare the filling. In a cold bowl, whip the heavy cream together with the sugar until it becomes fluffy and firm. Be careful not to over-whip it to avoid turning it into butter.

8. Assembling the Pavlova

Once the meringue has completely cooled, remove it from the oven. Fill the center of the meringue with the whipped cream. Decorate with fresh raspberries or any other desired fruits. The fruits add a delicious contrast between the sweetness of the meringue and the natural acidity of the fruits.

9. Serving

Slice the Pavlova with a wet knife to achieve beautiful slices. Serve it immediately, as the meringue will start to absorb moisture from the cream and fruits, becoming soft.

Practical Tips

- Use fresh egg whites at room temperature for a fluffier meringue.
- If you want a whiter meringue, ensure you do not over-whip the egg whites and that the oven is not too hot.
- Feel free to experiment with different seasonal fruits or even fruit sauces for an extra flavor boost.

Nutritional Values

This Pavlova has an average of 150 calories per serving (without fruits) and is a lighter option compared to other desserts, due to its low fat content. Fresh fruits provide vitamins and antioxidants, making this dessert not only a delight but also a healthy choice.

Frequently Asked Questions

1. Can I use brown sugar instead of powdered sugar?
While it is possible, brown sugar will change the texture and color of the meringue. Powdered sugar is recommended for a finer meringue.

2. What can I do with leftover meringue?
You can store the meringue in an airtight container at room temperature for later use in other desserts.

3. How can I prevent the meringue from cracking?
Ensure that the meringue is baked at a low temperature and that it cools completely in the oven.

Pavlova is more than just a dessert; it is a culinary experience that brings joy and elegance to any meal. Whether you serve it on a special occasion or simply to treat yourself, this dessert will surely become a favorite recipe in your family. The budget, time, and effort put into creating this masterpiece are truly worth it! Enjoy every moment of preparing and the joy of sharing Pavlova with your loved ones.