Pavlova Recipe with Strawberries: A Delightful Meringue Dessert
Pavlova is a classic meringue-based dessert that has captured the hearts of dessert lovers around the world. Named after the famous Russian ballet dancer Anna Pavlova, this dessert features a crisp outer shell with a soft, chewy inside, and it is often topped with fresh fruits like strawberries. Pavlova is believed to have been created in the 1920s in honor of Anna Pavlova during or after one of her tours to Australia and New Zealand. Whether you’re celebrating a special occasion or just craving a sweet treat, this delightful dessert is sure to impress!
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Egg whites | 4 |
| Caster sugar (superfine) | 1 cup |
| Cornflour | 3 teaspoons |
| Vinegar | 1 teaspoon |
| Mascarpone cheese | 250 grams, whipped |
| Strawberry compote | To serve |
Preparation Time: 30 minutes
Cooking Time: 80 minutes
Total Time: 1 hour 50 minutes
Servings: 6–8
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 3 g |
| Carbohydrates | 50 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 45 g |
Instructions:
-
Prepare the Oven and Ingredients:
Preheat your oven to 150°C (300°F). Begin by ensuring that the stand mixer bowl and whisk are thoroughly clean and free of any grease. If the equipment is not clean, the egg whites may not form soft peaks properly. This is crucial for achieving the perfect meringue. -
-
Whip the Egg Whites:
Place the egg whites in the stand mixer bowl and begin whipping them on medium speed. Continue beating until soft peaks start to form. Once the soft peaks are achieved, gradually add in the caster sugar (superfine) one tablespoon at a time while continuing to whisk. The meringue should become glossy and hold firm peaks. This is the point at which the meringue should shine, indicating it’s ready. -
Incorporate the Cornflour and Vinegar:
Sift the cornflour (cornstarch) and vinegar into the meringue mixture. Instead of continuing to beat, gently fold these ingredients into the meringue using a spatula. This step ensures the mixture remains airy and light, contributing to the crisp texture of the Pavlova. -
Shape the Meringue:
Line a baking sheet with non-stick parchment paper. Using a large ladle or spoon, heap the meringue into a large round shape on the prepared baking tray, roughly 6 inches in diameter. This will form the base of your Pavlova. Ensure the sides of the meringue are slightly raised, creating a well in the center for the toppings later. -
Bake the Meringue:
Place the tray in the preheated oven and immediately reduce the temperature to 120°C (250°F). Bake the meringue for approximately one hour. During this time, the meringue will crisp up and dry out. -
Cool the Meringue:
Once the baking time is complete, turn off the oven but leave the meringue inside. Let the meringue cool down naturally in the oven with the door slightly ajar. This cooling period allows the meringue to continue baking with the residual heat, ensuring it becomes light and crunchy without cracking too much. -
Prepare the Mascarpone Topping:
While the meringue cools, whip the mascarpone cheese until it becomes light and fluffy. If desired, you can add a small amount of sugar to sweeten the mascarpone slightly. Set aside in the refrigerator until you are ready to serve the Pavlova. -
Assemble the Pavlova:
Once the meringue has cooled completely, carefully transfer it to a serving platter. Spoon the whipped mascarpone cheese onto the center of the meringue base, gently spreading it out to cover the surface. Top with a generous amount of strawberry compote to add a burst of fresh, sweet flavor. -
Serve and Enjoy:
Serve the Pavlova immediately, garnished with more fresh strawberries if desired. This stunning dessert is perfect for any celebration or gathering, offering a delicate balance of sweetness, tang, and texture.
Tips for Success:
- Make sure your egg whites are free from any fat or water. Any trace of grease can prevent them from forming proper peaks.
- Be gentle when folding in the cornflour and vinegar. The meringue is delicate, and over-mixing can deflate the volume.
- Storage tip: Store the baked meringue in an airtight container if you want to prepare it in advance. It can keep for up to 2 days, but it’s best enjoyed the day it’s assembled to retain its crisp texture.
Whether you are making Pavlova for a special occasion or just want to treat yourself to a light, airy dessert, this recipe will surely satisfy your sweet cravings with a touch of elegance. The combination of crispy meringue, creamy mascarpone, and tart strawberry compote is simply irresistible. Enjoy this delightful dessert with your loved ones or serve it at a gathering, and it will surely become the star of the show!
