Pavlova, a delicate meringue cake named after ballerina Anna Pavlova, is a dessert lover’s dream—crisp on the outside, marshmallowy within, and topped with fresh cream and fruit. Here’s a simple guide to making it.
Ingredients: For the meringue, you’ll need 4 large egg whites (room temperature), 1 cup (200g) caster sugar, 1 tsp vinegar, and 1 tsp cornstarch. For topping, 2 cups heavy cream (whipped), and seasonal fruits like kiwi, berries, or passion fruit.
Steps:
1. Preheat & Prep: Heat oven to 150°C (300°F). Line a baking sheet with parchment paper and trace a 20cm circle.
2. Whisk Meringue: Beat egg whites until stiff peaks form. Gradually add sugar, 1 tbsp at a time, until glossy. Fold in vinegar and cornstarch gently.
3. Shape & Bake: Spoon meringue onto the traced circle, creating a slight dip in the center. Bake for 1 hour 15 minutes, then turn off heat and let it cool completely inside the oven.
4. Top & Serve: Whisk cream until thick. Spread over the cooled meringue, arrange fruits artistically, and drizzle with passion fruit juice for extra tang.
Tips: Ensure no grease touches the egg whites for best volume. Store leftovers in an airtight container, but enjoy it the same day for optimal crispness!
This ethereal dessert, with its balance of sweetness and tartness, is sure to impress. Happy baking!
Yuko-san"
Pavlova cake"
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