Steps to Prepare Pavlova in 17 Minutes for Mom

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pavlova. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Pavlova is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Pavlova is something which I have loved my whole life.

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a naturally delicious gluten free dessert!

To begin with this recipe, we have to first prepare a few components. You can have pavlova using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pavlova:

1. Take 4 egg whites Large
2. Take 1 Cup Castor sugar
3. Prepare 1/2 Teaspoon Vanilla extract
4. Make ready 1 Teaspoon White vinegar
5. Take 1/2 Tablespoon Corn flour
6. Get 1 Cup Heavy cream
7. Make ready 1 1/2 Tablespoons sugar Granulated
8. Prepare 1/2 Teaspoon Vanilla extract
9. Get Fruits of your choice

Pavlova (Pav) is a Meringue Cake that has a light and delicately crisp crust with a soft marshmallow center. This dessert is typically served with whipped cream and fresh fruit.

Steps to make Pavlova:

1. Preheat oven to 130 degrees C and place rack in center of oven. Line a baking sheet with parchment paper.
2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
3. 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.
4. 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
5. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

So that is going to wrap it up for this special food pavlova recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!