A classic dessert loved by all ages, meringue pavlova is what everyone desires. The crispy meringue from outside but soft from inside topped with the fresh cream and fruits make the perfect family dessert.
Meringue a type of dessert which is associated with Swiss, French, Polish and Italian cuisine. Traditionally made from whipped egg whites and sugar, and sometimes an acidic ingredient is also added to it like lemon juice or vinegar. The binding agent is flour that goes in it. A good meringue is when sniff peaks are formed in it. It has crisp crust from the outside but soft and light inside. It is usually topped with cream and fresh fruits.
Pavlova is a meringue-based dessert named after Russian ballerina Anna Pavlova. It is said that the recipe has been created in honour of the dancer when she toured in New Zealand and Australia in the 1920s. Both New Zealand and Australia claim the dessert as their own.
This delicate recipe is a popular summer dessert with fresh fruits on top of it. Pavlova recipe is a very beautiful and fine-looking dessert that is not difficult to create at home. It is fun to make this dessert because there are lots of fresh fruits that you can experiment with.
It a perfect dessert that can be enjoyed during family gatherings and on special occasions like Christmas or Easter. I love this pavlova topped with fresh berries and love the part that I can give this dessert any shape that I like. This dessert is a show stopper at parties or festivals because it is as beautiful, delicate and fine dessert as it is tempting in taste.
Try this gorgeous dessert on Easter and share it with your family and friends. Enjoy your time with this delicious dessert.
Author: Kanchan Vaish Singh Prep time: 20 to 25 minutes
Difficulty: level Easy Cooking time: 1 hour
Servings: 6
Ingredients
For the Meringue
Egg white 4
Caster sugar 240 to 250 gm
Cornflour 2 tsp
White vinegar 1 tsp
Vanilla extract 1 tsp
For the Topping
Double cream 350 to 360 gm
Vanilla extract 1 tbsp
Icing sugar 3 to 4 tbsp
Strawberries 150 gm
Blueberries 150 gm
Red grapes 100 gm
Raspberries 150 gm
Method
Preheat the oven to 160C.
Lay a sheet of parchment paper on baking tray. Mark out the circumference of a dinner plate on baking parchment. Keep it aside.
Take a large bowl and add egg whites into it. Mix the egg whites with the hand mixer until they form stiff peaks.
Gradually add sugar until the meringue looks glossy.
Now whisk in vanilla extract, vinegar and cornflour into the meringue.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Place the pavlova into the oven and reduce the heat to 120C. Bake the pavlova for 1 hour then turn off the oven and let the pavlova cools down completely inside the oven.
For the Cream
Place cream in a large bowl. Beat the cream while adding sugar and vanilla extract into cream. Beat to stiff peaks.
When the cream is light and fluffy then spread it on the top of the pavlova. You can give round shape to tour pavlova with the help of spoon.
Decorate it with fresh strawberries, red grapes, raspberries and blueberries.
Serve it in slices.
Notes
Use the eggs which are at room temperature.
For the whipped cream, use chilled cream.
You can store meringue without pavlova in the fridge for 3 days.
Let the meringue cool in the oven.
Do not worry if there are small cracks on your meringue. It will look perfect after adding cream and fruits on the top of it.
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