Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp rosewater
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves for garnish
Special equipment needed:
- Electric mixer
- Piping bag with a star tip
- Baking sheet
- Parchment paper
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 on medium speed until they form soft peaks.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed until they become stiff and glossy.
4. Add the cornstarch, white vinegar, and rosewater to the egg white mixture and gently fold them in with a spatula until fully incorporated.
5. Spoon the meringue mixture onto the prepared baking sheet, forming a large circle with a slight indentation in the center.
6. Use the piping bag to pipe rosettes around the edge of the meringue circle.
7. Bake the pavlova in the preheated oven for 1 hour, or until the outside is crisp and the inside is soft and marshmallow-like.
8. Turn off the oven and leave the pavlova inside to cool completely.
9. In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10. Once the pavlova has cooled, carefully transfer it to a serving plate.
11. Spread the whipped cream over the top of the pavlova, leaving a small border around the edge.
12. Arrange the sliced strawberries over the whipped cream.
13. Garnish with fresh mint leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 300°F (150°C)
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 296
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 61mg
- Sodium: 42mg
- Total carbohydrates: 35g
- Dietary fiber: 1g
- Sugars: 33g
- Protein: 3g
Substitutions for ingredients:
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- Cornstarch can be substituted with potato starch or arrowroot powder.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Rosewater can be substituted with orange blossom water or vanilla extract.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free option.
Variations:
- Add chopped pistachios or almonds to the whipped cream for extra crunch.
- Use different types of berries, such as raspberries or blueberries, instead of strawberries.
- Drizzle melted chocolate over the top of the pavlova for a decadent touch.
- Add a few drops of red food coloring to the meringue mixture for a pink pavlova.
Tips and tricks:
- Make sure the mixing bowl and beaters are completely clean and free of any grease before starting to beat the egg whites.
- Don't overbeat the egg whites, or they will become dry and grainy.
- Use a spatula to gently fold in the cornstarch, vinegar, and rosewater to avoid deflating the egg whites.
- Let the pavlova cool completely in the oven to prevent it from cracking.
- Use fresh, ripe strawberries for the best flavor.
Storage instructions:
- Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The pavlova is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the pavlova on a large platter or cake stand for an impressive presentation.
- Dust the top of the pavlova with powdered sugar for a snowy effect.
- Arrange additional fresh berries around the edge of the pavlova for a colorful border.
Garnishes:
- Fresh mint leaves
- Chopped pistachios or almonds
- Melted chocolate drizzle
- Powdered sugar
Pairings:
- Serve the pavlova with a glass of sparkling wine or champagne for a celebratory touch.
Suggested side dishes:
- Fresh fruit salad
- Lemon sorbet
- Vanilla ice cream
Troubleshooting advice:
- If the pavlova cracks or collapses, it may be due to overbeating the egg whites, opening the oven door too soon, or not letting it cool completely in the oven. Try again with fresh ingredients and follow the recipe carefully.
Food safety advice:
- Make sure to use fresh, clean eggs and wash your hands before handling them.
- Store any leftover pavlova in the refrigerator and discard after 2 days.
Food history:
- The pavlova is a meringue-based dessert that is named after the Russian ballerina Anna Pavlova. It is believed to have originated in either Australia or New Zealand in the 1920s, and has since become a popular dessert around the world.
Flavor profiles:
- The pavlova is sweet and airy, with a crisp exterior and a soft, marshmallow-like interior. The addition of rosewater adds a subtle floral note, while the fresh strawberries provide a juicy, fruity flavor.
Serving suggestions:
- Serve the pavlova as a show-stopping dessert at a dinner party or special occasion.
- Cut into slices and serve on individual plates for a more formal presentation.
- Top with additional whipped cream and berries for an extra indulgent treat.
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Region: Australian