Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 2 cups fresh berries (such as strawberries, raspberries, blueberries)
Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet
Step-by-step instructions:
- Preheat the oven to 300°F (150°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites.
- Once all the sugar has been added, beat for an additional 2-3 minutes until the mixture is glossy and stiff.
- Add the white vinegar, cornstarch, and vanilla extract to the egg white mixture and gently fold them in.
- Spoon the mixture onto the prepared baking sheet, forming a circle about 8 inches in diameter and creating a slight indentation in the center.
- Bake the pavlova for 1 hour or until the outside is crisp and the inside is soft.
- Turn off the oven and leave the pavlova inside to cool completely.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spoon the whipped cream into the center of the cooled pavlova.
- Top the whipped cream with fresh berries.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
5. Temperature:
- Oven temperature: 300°F (150°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 280
- Fat: 11g
- Carbohydrates: 42g
- Protein: 3g
- Fiber: 2g
- Sugar: 39g
Substitutions for ingredients:
- You can use any type of fruit or berries you like instead of the fresh berries.
- You can use whipped topping instead of heavy cream.
Variations:
- You can add lemon zest or juice to the whipped cream for a tangy flavor.
- You can add chopped nuts or chocolate chips to the pavlova mixture for added texture.
Tips and tricks:
- Make sure your mixing bowl and beaters are completely clean and free of any grease or residue before beating the egg whites.
- Be careful not to overbeat the egg whites, as this can cause them to become dry and grainy.
- You can make the pavlova ahead of time and store it in an airtight container at room temperature for up to 2 days.
Storage instructions:
- Store the pavlova in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Do not reheat the pavlova, as it will become soft and lose its crisp texture.
Presentation ideas:
- Serve the pavlova on a cake stand or platter.
- Garnish with fresh mint leaves.
Garnishes:
- Fresh mint leaves
- Shaved chocolate
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- Fresh fruit salad
- Lemon sorbet
Troubleshooting advice:
- If the pavlova cracks, it is likely due to overbeating the egg whites or not adding the sugar gradually enough.
Food safety advice:
- Make sure to use fresh eggs and store them properly in the refrigerator.
Food history:
- The pavlova is a dessert named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s.
Flavor profiles:
- The pavlova is sweet and crisp on the outside, with a soft and marshmallow-like center. The fresh berries add a tart and juicy contrast to the sweetness.
Serving suggestions:
- Serve the pavlova as a dessert after a dinner party or special occasion.
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Region: Australian