Pavlova Recipe

PAVLOVA with CREAM & FRUITS

Cooking Time: 15 mins (Prep) + 90 mins (Baking) + Cooling                                        Serves: 8

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.

The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time.

INGREDIENTS: 

• For Pavlova: 

1. Eggs (4 large)
2. Castor/Powdered Sugar (250 grams)
3. White Vinegar (1 teaspoon)
4. Vanilla Extract (1 teaspoon)
5. Cornflour (2 teaspoon)
6. Salt (1/4th teaspoon)

• For Garnish:

1. Whipped cream
2. Sliced strawberries
3. Sliced kiwis
4. Cherry
5. Grapes
6. Mint

METHOD:

1. Separate 4 large egg whites from the egg yolks. 
2. Using an electric blender or stand mixer whisk the egg whites for a minute until frothy.
3. To this whisked egg whites gradually add 250 grams of powdered sugar (1-2 tbsp at a time) and whisk until all the sugar has been dissolved and incorporated in the egg whites to form glossy, white, sticky meringue that forms stiff peaks. This will take around 9-10 minutes. Rub the mix in between fingers. If it fells gritty beat again until sugar is properly dissolved.
4. To this add 1 tsp of Vinegar, 1 tsp of vanilla extract, 2 tsp of cornflour and 1/4th tsp of salt. Fold all this gently in the meringue.
5. Line a baking tray with parchment paper. Draw a 9 inch circle on the parchment paper. Spoon in the pavlova mix inside the circle drawn on the parchment paper and using a spatula give it some shape. 
6. Preheat Oven at 200 degree Celsius. Bake in the preheated oven at 140 degree Celsius for 1 hour 30 minutes or until the pavlova is dry to touch. 
7. Turn off the oven and let the pavlova cool inside the oven with the oven door ajar (slightly open) to cool completely. 
8. Transfer the cooled pavlova to a serving dish and remove the parchment paper. 
9. Add a layer of soft whipped cream on the pavlova and garnish with seasonal fruits, berries and mint.  

        Serve!! Bon appetite!! 

NOTES:

1. Drop the idea of making pavlova if its raining outside or the weather is humid. Humidity is the sworn enemy of Pavlova. In a humid weather the pavlova wont be baked properly and the meringue will be very sticky and will turn soft. 
2. Make sure the bowl in which you are going the whisk the egg white and sugar is dry and free of any grease. Otherwise it will be difficult to beat and attain stiff peaks.
3. Use an electric stand mixer or hand blender to make pavlova. Although technically you can use a hand whisk for this. But its going to need a lot of good whisking. 
4. Add in the sugar gradually in the egg white mix. Incorporate the sugar and then add more and continue whisking. This will take around 10 minutes. 
5. To check whether its ready, rub the mix in between fingers. If it fells gritty beat again until sugar is properly dissolved.
6. Its very important to add vinegar and cornflour to attain the soft marshmallow texture in the center. 
7. Preheat the oven at 200 degree Celsius and bake at 140 degree Celsius for 1 hour 30 minutes or until the pavlova is dry to touch and not sticky. 
8. Let the pavlova cool inside the oven. 
9. Garnish with whatever seasonal or bottled fruits that you can get. Mango, kiwi, berries, grapes, passion fruit, peach, cherry can be used.  
10. If you have any doubts refer to our YouTube Video for this recipe pinned at the top of the page.
11. For more such mouth watering and sumptuous recipes please visit our YouTube Channel "Let's Cook" 
    
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