Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 cup heavy cream
- 1 cup fresh fruit (such as strawberries, kiwi, and passionfruit)
Special Equipment Needed:
- Electric mixer
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 300°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. Beat in the vinegar, vanilla extract, and cornstarch until the mixture is glossy and stiff.
6. Spoon the mixture onto the prepared baking sheet, forming a circle with a slight indentation in the center.
7. Bake for 1 hour or until the pavlova is crisp on the outside and soft on the inside.
8. Turn off the oven and leave the pavlova inside to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 300°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 45g
- Protein: 3g
Substitutions for ingredients:
- You can use any fruit you like instead of the suggested fruits.
- You can use lemon juice instead of vinegar.
Variations:
- You can add cocoa powder to the pavlova mixture for a chocolate flavor.
- You can add chopped nuts or coconut to the pavlova mixture for added texture.
Tips and Tricks:
- Make sure your bowl and beaters are completely clean and dry before beating the egg whites.
- Don't overbeat the egg whites, or they will become dry and grainy.
- Let the pavlova cool completely in the oven to prevent cracking.
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 crispness.
Presentation Ideas:
- Serve the pavlova on a cake stand or platter.
- Top the pavlova with whipped cream and fresh fruit.
Garnishes:
- Fresh mint leaves
- Grated chocolate
Pairings:
- Champagne or sparkling wine
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the pavlova cracks, it is still edible and can be covered with whipped cream and fruit to hide the cracks.
Food Safety Advice:
- Do not consume raw egg whites, as they may contain harmful bacteria. Make sure the pavlova is fully cooked before serving.
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:
- Sweet, crisp, and fruity
Serving Suggestions:
- Serve the pavlova as a dessert after a meal.
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Region: Australasian