pavlova dessert recept
If you’re using fresh eggs and you have time, freeze the egg whites, then defrost completely. Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips – if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.
Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle. Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut. For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.
Pavlova Recipe6 large egg whites350g caster sugar2 tsp lemon juice2 tsp cornflour1 tsp vanilla extractTopping600ml Double creamlots and lots of berries. To make the pavlova preheat the oven to 130c and line a baking tray with parchment paper, drawing an 8-inch circle on the back as a template. Rub a cut lemon around the inside of your bowl, this adds a little acid to help stabilise the meringue but also remove any residual fat on the sides of the bowl. Add the egg whites to the bowl and using an electric mixer whisk on medium speed. When the bubbles have increased in amount but become smaller in size, slowly start adding the sugar a tablespoon at a time. Continue whisking at medium speed until the meringue is stiff and glossy. You should also be able to rub the meringue between your fingers and not feel any sugar grains. Add the cornflour, lemon juice and vanilla and whisk for a couple minutes to combine evenly. Scrape the meringue onto the parchment paper, pilling high in the middle of the circle.
To create a decorative pattern carefully spread the meringue to the edges of the circle and like you’re a smoothing the buttercream on the sides of a cake, smooth out the sides of meringue so it is high and smooth. Use the back of your spatula to draw lines onto the sides of pavlova, at an angle, repeating around the whole side of the pavlova. Place the pavlova into the oven and bake for 10 minutes before reducing the temperature to 90C and baking for a total of about 90 minutes. Turn the oven off and allow the pavlova to cool fully in the oven. To serve top the pavlova with lightly whipped cream and lots and lots of fresh berries.
Ingredients 1 cup white sugar, divided 1 tablespoon cornstarch 3 large egg whites, room temperature 1 teaspoon lemon juice 1 ¼ cups heavy whipping cream ½ cup confectioners' sugar 1 pint fresh strawberries, hulled and sliced. Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper. Whisk 1/4 cup sugar and cornstarch together in a small bowl. Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice. Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside. Beat cream and confectioners sugar in a mixing bowl with an electric mixer until stiff peaks form. Spread whipped cream over cooled meringue and top with strawberries.