Pavlova is one of my favorite desserts. It feels like a beautiful white bride.
There are 2 important rules for a successful Pavlova:
- Let the meringue cool in the oven for at least 2 hours.
- Don’t leave the meringue out for a long time because it absorbs the humidity and becomes soft and wet. You need to make the meringue the same day it is served. Combine the cream with the meringue and the fruits a short time before serving.
You can serve it in 2 ways: leave it whole and combine all goodies on top, or break it to pieces and combine.
WHAT YOU NEED
For the pavlova meringue:
-6 egg whites from large eggs in room temperature
-1½ cup white sugar
-1 teaspoon white wine vinegar
-1 teaspoon cornflour
-Pinch of salt
For the cream:
-16 oz (1 pint) of heavy whipped cream
-1 tsp vanilla extract
-2 tsp sugar powder
-2 tbsp of whole milk yogurt (optional)
For the toppings:
-½ cup raspberries
-½ cup blueberries
-½ cup blackberries
-½ cup strawberries
-6 chopped mint leaves
-Sprinkle of lemon zest
If you do not have all the types of berries, you can use other fruits like:
Passion fruit, mango, peeled orange slices, peach, plum, and pomegranate.
HOW TO MAKE
The pavlova meringue:
- Preheat oven to 120°C (258°F)
- Put all the egg whites into a mixing bowl and use a mixer to whip on the highest speed until they become a little bit foamy. Start adding the 1½ cup sugar one tablespoon at a time with the pinch of salt until the egg whites turn firm and white. To make sure it's ready, flip the bowl upside down and see that it doesn't move.
- Mix the cornflour with the white wine vinegar and add it to the foam. Mix gently with a spatula.
- On parchment paper, arrange the meringue in a circular shape. With the bottom of a spoon, create a dent in the middle of the circle for the cream and fruits.
- Put in the oven at 120°C for an hour.
- Turn off the oven and keep it closed to let the meringue cool for two hours - Very important!
The toppings:
- Whip the cream with vanilla, sugar powder and yogurt (optional)
- Spread the whipped cream on the meringue.
- Arrange the fruits on the cream any way you like, sprinkle the sugar powder and lemon zest on top. Garnish with mint leaves.
Easy peasy!
