Description
Graceful Russian ballerina-inspired pavlova delights dessert enthusiasts with its crisp meringue shell and cloud-like interior. Light and airy, this sweet treat offers a perfect balance of textures that charm guests at any gathering.
Ingredients
Scale
- 6 egg whites
- 1 ¼ cups (250 grams) white sugar
- 2 tsps corn flour (cornstarch)
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 ¼ cups (300 ml) heavy whipping cream
- Fresh fruit (kiwi, berries)
Instructions
- Egg Preparation: Meticulously separate egg whites, ensuring absolute yolk-free environment, and transfer to a clean mixing bowl.
- Meringue Formation: Activate electric mixer, gradually escalating speed to whip egg whites until soft, voluminous peaks develop, creating a pristine foundation.
- Sugar Integration: Progressively introduce granulated sugar while continuously whisking, transforming the mixture into a lustrous, glossy meringue with impeccable structural integrity.
- Stabilization: Gently fold corn flour, white vinegar, and vanilla extract into the meringue, maintaining its delicate volume and enhancing flavor complexity.
- Shaping and Baking: Carefully spread the meringue onto a parchment-lined baking sheet, crafting a circular canvas with artfully rustic edges, then position in a preheated oven at low temperature for approximately one hour.
- Cooling Process: After baking, switch off oven but leave pavlova inside, allowing gradual cooling and structural refinement over several hours, creating a crisp exterior and marshmallow-like core.
- Cream Topping: Whip heavy cream until soft peaks form, creating a luxurious, cloud-like covering for the delicate meringue base.
- Final Presentation: Transfer pavlova to serving platter, generously crown with whipped cream, and artfully garnish with fresh kiwi and an array of vibrant fruits, ready to delight and impress.
Notes
- Prevent Egg Contamination: Keep absolutely zero egg yolk in whites; even a tiny speck will ruin meringue’s volume and stability.
- Master Meringue Technique: Whip egg whites progressively from low to high speed, ensuring glossy, stiff peaks form without overbeating.
- Temperature Control Matters: Use low, consistent oven heat around 250°F (120°C) to dry meringue gently without browning, creating perfect crispy-soft texture.
- Cooling Is Crucial: Never remove pavlova immediately after baking; allow slow, gradual cooling inside turned-off oven to prevent cracking and maintain delicate structure.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 9
- Calories: 202
- Sugar: 22 g
- Sodium: 15 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 36 mg