Pavlova Recipe

Categories: Recipes

Pavlova

Pavlova. Pavlova (Māori: paherowa) is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Find pavlova stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. This dessert is typically served with whipped cream and fresh fruit. The Hairy Bikers' pavlova recipe uses ripe summer strawberries, but you can customise it to include any seasonal fruit. To make Pavlova you need 9 ingredients and 10 steps quickly.

The ingredients needed to make Pavlova:

4 of egg whites Large
1 Cup of Castor sugar
1/2 Teaspoon of Vanilla extract
1 Teaspoon of White vinegar
1/2 Tablespoon of Corn flour
1 Cup of Heavy cream
1 1/2 Tablespoons of sugar Granulated
1/2 Teaspoon of Vanilla extract
of Fruits of your choice

Steps to make Pavlova:

Preheat oven to 130 degrees C and place rack in center of oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.
Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers
Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.
Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.
Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

This keto pavlova though is perfection. Keto Pavlova – not so sweet! Even when you spoon the Watch me make the pavlova. For many Australians there would not.

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