Ingredients with Measurements:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp powdered sugar
Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet
- Pastry bag with star tip (optional)
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 the sugar, one tablespoon at a time, while continuing to beat the egg whites.
4. Once all the sugar has been added, beat the mixture for another minute until it is glossy and stiff.
5. Add the vinegar, cornstarch, and vanilla extract to the mixture and gently fold them in with a spatula.
6. Spoon the mixture onto the prepared baking sheet, forming a circle about 8 inches in diameter.
7. Use a spatula to create a well in the center of the pavlova, leaving a border of about 1 inch around the edge.
8. Bake the pavlova in the preheated oven for 1 hour, or until it is crisp on the outside and soft on the inside.
9. Turn off the oven and leave the pavlova inside to cool completely.
10. In a separate mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
11. Add the vanilla extract and powdered sugar to the whipped cream and continue to beat until stiff peaks form.
12. Once the pavlova has cooled, transfer it to a serving plate.
13. Fill the well in the center of the pavlova with the whipped cream.
14. Arrange the sliced strawberries on top of the whipped cream.
15. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Temperature:
Oven temperature: 300°F (150°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 315
Fat: 13g
Carbohydrates: 47g
Protein: 4g
Sodium: 56mg
Sugar: 44g
Substitutions for ingredients:
- You can use raspberries, blueberries, or blackberries instead of strawberries.
- You can use whipped topping instead of heavy cream.
Variations:
- Add a layer of lemon curd or raspberry jam between the pavlova and the whipped cream.
- Top the pavlova with a mixture of fresh fruit and fruit preserves.
- Add a sprinkle of chopped nuts or chocolate shavings on top of the whipped cream.
Tips and tricks:
- Make sure your mixing bowl and beaters are completely clean and free of any grease or residue before whipping the egg whites.
- Be careful not to overbeat the egg whites, as this can cause them to become dry and grainy.
- Use a pastry bag with a star tip to pipe the whipped cream onto the pavlova for a decorative touch.
- Store any leftover pavlova in an airtight container at room temperature for up to 2 days.
Storage instructions:
Store any leftover pavlova in an airtight container at room temperature for up to 2 days.
Reheating instructions:
This recipe is best served fresh and does not need to be reheated.
Presentation ideas:
Serve the pavlova on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Garnish the pavlova with fresh mint leaves or edible flowers for a pop of color.
Pairings:
Pair the pavlova with a glass of sparkling wine or champagne for a festive occasion.
Suggested side dishes:
Serve the pavlova with a side of fresh fruit or a light salad for a balanced meal.
Troubleshooting advice:
- If the pavlova cracks while baking, don't worry! This is normal and can be covered up with whipped cream and fruit.
- If the pavlova is too soft or sticky, it may not have baked long enough. Try baking it for an additional 10-15 minutes.
Food safety advice:
- Make sure to use fresh, high-quality ingredients for best results.
- Wash your hands and all equipment thoroughly before preparing the recipe.
- Store any leftover pavlova in an airtight container at room temperature for up to 2 days.
Food history:
The pavlova is a dessert named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The dessert is made from a meringue base topped with whipped cream and fresh fruit.
Flavor profiles:
The pavlova is a sweet and light dessert with a crisp meringue base, creamy vanilla whipped cream, and juicy fresh strawberries.
Serving suggestions:
Serve the pavlova as a dessert for a special occasion or as a sweet treat after a meal.
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Region: Australian