Pavlova
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
Pavlova by Prchi Palwe
The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. The pav' 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 summertime, and popularly eaten during that period, including at Christmas time; however, it is also eaten all year round in many Australian and New Zealand homes.
Ingredients
4 egg whites, at room temperature
1 Tbs. cornstarch sifted
1 cup sugar ( 3/4 cup Granulated sugar + 1/4 cup powdered sugar)
2 tsp. vanilla extract
1 tsp. fresh lemon juice
3 cups (12 oz./375 g) of assorted fresh berries, and 1 mango
For Whipped cream
1 (12 fl. oz./375 ml) heavy cream
2 tbsp powdered sugar
Vanilla extract
2 dash of cream of tartar ( optional )
Important
Before starting, Clean the bowl and whisk the attachment using vinegar or lemon juice to remove its grease from the surface
Preheat 250 F
Draw a circle on the baking sheet and then flip it
Step :
Add room temperature egg whites and start whisking on low to medium speed
When the mixture becomes foamy add lemon juice and starts whisking again
When the mixture becomes a little soft add sugar 1 tbsp by 1 tbsp on medium speed
Keep adding when done then stop and add sifted corn starch and start mixing again
It will take 8-10 min of whisking to get the stiff pick of meringue. Use your fingers to check whether the sugar is completely dissolved or not. When sugar is dissolved and the pick is stiff it means our meringue is ready to bake
Sop there and take the pan, add a big blob of meringue on it spread it nicely, keep it a little messy and make a little space at the center for stuffing cream and fresh fruits
Put it bake in preheated oven for 1 hour and 5 min
Once bake time is done turn off the oven and keep pavlova inside the oven for 4-5 hours or overnight
Next day take the pavlova out and remove it carefully
For the whipped cream, add heavy cream and sugar in a bowl, start whisking on medium speed, and add vanilla extract and a little dash of cream of tarter to make it more stable ( optional )
Whisk it till you get a nice stiff peak then our cream is ready
Cut some fresh fruits like Berrys or mango, I made glazed strawberries by mixing strawberry pieces and little sugar together and little cornstarch.
For assembling place pavlova on a plate, break it a little in the center, and spread a big amount of cream, spread some glazed strawberry and another layer of cream, and finally decorate with remaining strawberry and mango pieces
Place this in the fridge for 1-2 hours before serving, this pavlova can store in the fridge for 1 day or 2 if assembled
But before assembling you can store it for months in the fridge, and assemble using cream n fruit when required
Pavlova by Prchi Palwe
