Desserts > Cake > Australian Cakes

Pavlova with Peaches and Cream Recipe

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
- 2 ripe peaches, sliced
- 1 tbsp honey

Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet

Step-by-step instructions:
- Preheat oven to 300°F.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, beat egg whites until stiff peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and forms stiff peaks.
- Add vinegar, cornstarch, and vanilla extract to the mixture and fold gently until combined.
- Spoon the mixture onto the prepared baking sheet, forming a circular shape with a slight indentation in the center.
- Bake for 1 hour or until the pavlova is crisp on the outside and soft on the inside.
- Remove from the oven and let cool completely.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Spread the whipped cream onto the center of the pavlova.
- Arrange the sliced peaches on top of the whipped cream.
- Drizzle honey over the peaches.
- Serve immediately.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
5. Temperature:
- Oven temperature: 300°F
Serving size:
- 6-8 servings

Nutritional information:
- Calories: 330
- Fat: 14g
- Carbohydrates: 49g
- Protein: 3g

Substitutions for ingredients:
- Peaches can be substituted with any other fruit of your choice.
- Honey can be substituted with maple syrup or agave nectar.

Variations:
- Instead of peaches, try using strawberries, raspberries, or blueberries.
- Add chopped nuts or chocolate chips to the whipped cream for added texture.

Tips and tricks:
- Make sure the mixing bowl and beaters are completely clean and free of any grease or residue before beating the egg whites.
- Do not overbeat the egg whites, as this can cause the pavlova to collapse.
- Let the pavlova cool completely before adding the whipped cream and fruit.

Storage instructions:
- Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Pavlova should not be reheated, as it will become soft and lose its crisp texture.

Presentation ideas:
- Serve the pavlova on a decorative cake stand or platter.
- Garnish with fresh mint leaves or edible flowers.

Garnishes:
- Fresh mint leaves
- Edible flowers

Pairings:
- Serve with a glass of sparkling wine or champagne.

Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream

Troubleshooting advice:
- If the pavlova cracks or collapses, it may have been overbeaten or baked for too long.

Food safety advice:
- Make sure to use fresh, clean eggs and avoid consuming raw or undercooked egg whites.

Food history:
- 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 fluffy interior. The whipped cream and peaches add a creamy and fruity flavor.

Serving suggestions:
- Serve the pavlova as a light and refreshing dessert after a heavy meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Australian

Taste: Sweet, Tangy, Creamy, Fruity