Ingredients with Measurements:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh raspberries
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). 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. Add the white vinegar, cornstarch, and vanilla extract to the egg white mixture and gently fold them in.
5. Spoon the mixture onto the prepared baking sheet, forming a large circle with a slight indentation in the center.
6. Use a piping bag with a star tip to pipe swirls around the edges of the pavlova.
7. Bake the pavlova for 1 hour or until the outside is crisp and the inside is still soft.
8. Turn off the oven and leave the pavlova inside to cool completely.
9. In a small saucepan, heat the heavy cream until it just begins to boil.
10. Remove the saucepan from the heat and add the white chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
11. Spoon the white chocolate mixture into the center of the cooled pavlova.
12. Top the white chocolate with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 300°F (150°C)
Serving size:
Serves 8
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 70mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 48g
Protein: 4g
Substitutions for ingredients:
- You can use dark or milk chocolate chips instead of white chocolate chips.
- You can use any type of berries instead of raspberries.
Variations:
- Add chopped nuts to the pavlova mixture before baking.
- Top the pavlova with whipped cream instead of white chocolate.
- Add a layer of lemon curd on top of the pavlova before adding the white chocolate and raspberries.
Tips and tricks:
- Make sure the mixing bowl and beaters are completely clean and free of any grease before beating the egg whites.
- Do not overbeat the egg whites, or they will become dry and grainy.
- Use a spatula to gently fold in the vinegar, cornstarch, and vanilla extract to avoid deflating the egg whites.
- Let the pavlova cool completely in the oven to prevent cracking.
- Use room temperature heavy cream to prevent the white chocolate from seizing.
Storage instructions:
Store the pavlova in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The pavlova is best served cold and should not be reheated.
Presentation ideas:
Serve the pavlova on a cake stand or platter.
Garnishes:
Garnish with fresh mint leaves or grated white chocolate.
Pairings:
Serve with a glass of champagne or sparkling wine.
Suggested side dishes:
Serve with a side of fresh berries or a fruit salad.
Troubleshooting advice:
- If the pavlova cracks, it may be due to overbeating the egg whites or cooling it too quickly.
- If the pavlova is too soft, it may be due to underbaking or not letting it cool completely in the oven.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using.
- Store the pavlova in the refrigerator to prevent bacterial growth.
Food history:
The pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is believed to have originated in either Australia or New Zealand in the 1920s.
Flavor profiles:
The pavlova has a crisp outside and a soft, marshmallow-like inside. The white chocolate and raspberries add a sweet and tart flavor to the dessert.
Serving suggestions:
Serve the pavlova as a dessert at a dinner party or special occasion.
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Region: Australian