Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, pavlova. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pavlova is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pavlova is something that I have loved my whole life.
Pavlova 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. Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers.
To get started with this recipe, we have to 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:
- Get 4 egg whites Large
- Take 1 Cup Castor sugar
- Make ready 1/2 Teaspoon Vanilla extract
- Make ready 1 Teaspoon White vinegar
- Prepare 1/2 Tablespoon Corn flour
- Get 1 Cup Heavy cream
- Prepare 1 1/2 Tablespoons sugar Granulated
- Prepare 1/2 Teaspoon Vanilla extract
- Take 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.
So that’s going to wrap it up with this special food pavlova recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
