Ingredients with Measurements:
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup passionfruit curd
- Fresh fruit for garnish (optional)
Special equipment needed:
- Electric mixer
- Piping bag
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and line a large 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 the sugar, one tablespoon at a time, while continuing to beat the egg whites until the mixture is glossy and stiff.
4. Add the vinegar, cornstarch, and vanilla extract to the egg white mixture and gently fold them in with a spatula.
5. Spoon the mixture into a piping bag and pipe it onto the prepared baking sheet in a circular shape, leaving a well in the center.
6. Bake the pavlova in the preheated oven for 1 hour or until the outside is crisp and the inside is soft.
7. Remove the pavlova from the oven and let it cool completely on the baking sheet.
8. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
9. Spoon the passionfruit curd into the well in the center of the pavlova.
10. Top the pavlova with the whipped cream and fresh fruit, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 300°F (150°C)
Serving size:
Serves 6-8
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 47g
Protein: 3g
Substitutions for ingredients:
- You can use lemon juice instead of vinegar.
- You can use any fruit curd instead of passionfruit curd.
- You can use any type of fruit for garnish.
Variations:
- You can add chopped nuts or chocolate chips to the pavlova mixture before baking.
- You can use different types of fruit curd, such as lemon or raspberry.
- You can add a layer of fresh fruit on top of the passionfruit curd before adding the whipped cream.
Tips and tricks:
- Make sure the mixing bowl and beaters are clean and dry before beating the egg whites.
- Be careful not to overmix the pavlova mixture, as this can cause it to deflate.
- Let the pavlova cool completely before adding the toppings.
- Store any leftover pavlova in an airtight container in the refrigerator.
Storage instructions:
Store any leftover pavlova in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pavlova is best served cold and should not be reheated.
Presentation ideas:
Serve the pavlova on a decorative platter or cake stand.
Garnishes:
Top the pavlova with fresh fruit, such as strawberries, kiwi, or mango.
Pairings:
Serve the pavlova with a cup of tea or coffee.
Suggested side dishes:
The pavlova can be served as a dessert on its own.
Troubleshooting advice:
- If the pavlova cracks or deflates, it may have been overmixed or baked at too high of a temperature.
- If the pavlova is too soft, it may not have been baked long enough.
Food safety advice:
Make sure to use fresh eggs and store the pavlova in the refrigerator to prevent bacterial growth.
Food history:
The pavlova is a popular dessert in Australia and New Zealand, named after the Russian ballerina Anna Pavlova.
Flavor profiles:
The pavlova is sweet and crispy on the outside, with a soft and fluffy interior. The passionfruit curd adds a tangy and fruity flavor, while the whipped cream adds richness and creaminess.
Serving suggestions:
Serve the pavlova as a dessert after a dinner party or special occasion.
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Region: Australian