Pavlova

This classic Pavlova recipe has no relation to Indian cuisine, but I still wanted to share it with you because it is one of my favourite cakes.

It is crispy on the outside, soft and marshmallow-like on the inside, that melts in your mouth. I usually fill the centre with whipped cream and topped it with freshly made berry sauce. Finally, add some fresh berries to make it an irresistible summer dessert!

 Pavlova

 Ingredients

 For the meringue:

  1. 4 egg whites
  2. 150g sugar
  3. 2 teaspoons lemon juice
  4. 2 teaspoons cornflour

 For the topping:

  1. 150ml whipping cream
  2. 50g icing sugar
  3. 2 cups mixed berries (strawberries, blueberries, raspberries etc.)
  4. 2 tablespoons of sugar

 

Instructions:

-Preheat the oven to 140ºC. Put parchment paper on the baking tray.

-With an electric whisk, beat the egg whites until they form soft peaks. The egg whites should be at room temperature. Add the sugar little by little and beat until they are finished. In this way, we obtain a firm and glossy meringue.

-Add the lemon juice and the corn starch. Whisk lightly to mix.

-Pour the mixture onto the baking tray and with the spatula give it a circular shape, leaving a shallow hole in the centre.

-Bake at 120ºC for two hours. Then turn off the heat and let the Pavlova cool completely inside the oven.

Pavlova

-In a frying pan put some chopped strawberries, raspberries, and a few blueberries with two tablespoons of sugar. Cook them for a few minutes until they release all their juice and let it cool.

-Whip the cream with icing sugar. Fill the centre of the meringue with the whipped cream and pour the berry compote on top.

-Finally, scatter over with some mixed berries and serve.

Pavlova

 

Pavlova

Pavlova

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Servings 6

Ingredients
  

For the meringue:

  • 4 egg whites
  • 150g sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons cornflour

For the topping:

  • 150ml whipping cream
  • 50g icing sugar
  • 2 cups mixed berries (strawberries, blueberries, raspberries etc.)
  • 2 tablespoons of sugar

Instructions
 

  • Preheat the oven to 140ºC. Put parchment paper on the baking tray.
  • With an electric whisk, beat the egg whites until they form soft peaks. The egg whites should be at room temperature. Add the sugar little by little and beat until they are finished. In this way, we obtain a firm and glossy meringue.
  • Add the lemon juice and the corn starch. Whisk lightly to mix.
  • Pour the mixture onto the baking tray and with the spatula give it a circular shape, leaving a shallow hole in the centre.
  • Bake at 120ºC for two hours. Then turn off the heat and let the Pavlova cool completely inside the oven.
  • In a frying pan put some chopped strawberries, raspberries, and a few blueberries with two tablespoons of sugar. Cook them for a few minutes until they release all their juice and let it cool.
  • Whip the cream with icing sugar. Fill the centre of the meringue with the whipped cream and pour the berry compote on top.
  • Finally, scatter over with some mixed berries and serve.

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