Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 lemon, zested and juiced
- 1 cup fresh blueberries
Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet
- Pastry bag with a large tip
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
3. Gradually add in the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until the mixture is glossy and stiff.
4. Add in the white vinegar, cornstarch, and vanilla extract, and gently fold them into the egg white mixture.
5. Spoon the mixture onto the prepared baking sheet, forming a large circle with a slight indentation in the center.
6. Bake the pavlova for 1 hour, or until the outside is crisp and the inside is marshmallowy.
7. While the pavlova is baking, prepare the lemon cream by whisking together the heavy cream, powdered sugar, lemon zest, and lemon juice in a mixing bowl until soft peaks form.
8. Once the pavlova is done baking, remove it from the oven and let it cool completely.
9. Once cooled, transfer the pavlova to a serving platter and fill the center with the lemon cream.
10. Top the lemon cream with fresh blueberries and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 300°F (150°C)
Serving size:
Serves 6-8 people
Nutritional information:
Calories: 283
Fat: 13g
Carbohydrates: 41g
Protein: 3g
Sodium: 41mg
Sugar: 37g
Substitutions for ingredients:
- You can substitute the blueberries with any other fresh berries, such as strawberries or raspberries.
- If you don't have white vinegar, you can use apple cider vinegar instead.
- You can use lemon extract instead of lemon zest and juice.
Variations:
- You can add sliced strawberries or raspberries on top of the blueberries for a more colorful presentation.
- You can add a drizzle of honey on top of the lemon cream for extra sweetness.
- You can add chopped nuts, such as almonds or pistachios, on top of the blueberries for added crunch.
Tips and tricks:
- Make sure your mixing bowl and beaters are clean and dry before beating the egg whites to ensure they whip up properly.
- Don't overmix the pavlova batter once you've added the vinegar, cornstarch, and vanilla extract, as this can cause the pavlova to deflate.
- Let the pavlova cool completely before adding the lemon cream and blueberries to prevent them from melting.
Storage instructions:
- Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Pavlova is best served fresh, but if you need to reheat it, place it in a 300°F (150°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the pavlova on a cake stand or platter for an elegant presentation.
- Garnish the pavlova with fresh mint leaves or edible flowers for added color.
Pairings:
- Serve the pavlova with a cup of tea or coffee for a light and refreshing dessert.
Suggested side dishes:
- Serve the pavlova with a side of fresh fruit, such as sliced strawberries or raspberries, for added sweetness.
Troubleshooting advice:
- If your pavlova cracks or collapses, it may be due to overbeating the egg whites or not baking it long enough. Try reducing the beating time or increasing the baking time to prevent this from happening.
Food safety advice:
- Make sure to use fresh eggs and avoid consuming raw or undercooked egg whites to prevent the risk of salmonella.
Food history:
- Pavlova is a meringue-based dessert that is believed to have originated in either Australia or New Zealand in the 1920s. It is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926.
Flavor profiles:
- This lemon and blueberry pavlova is light and airy, with a crisp exterior and a soft, marshmallowy interior. The lemon cream adds a tangy sweetness, while the fresh blueberries provide a burst of juicy flavor.
Serving suggestions:
- Serve this lemon and blueberry pavlova as a light and refreshing dessert after a heavy meal, or as a sweet treat to enjoy with friends and family.
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Region: Australian