Pavlova
Beautiful dessert with a crunchy exterior and marshmallow-like interior. Topped with whipped cream, mangoes, pineapple, kiwi, blueberries and passion fruit.
Servings: 8 servings
Ingredients
Pavlova
- 4 eggs whites around 120 g
- 230 g powdered sugar
- 2 tsp cornstarch
- 1 tsp vinegar
- 3/4 tsp cream of tartar
- 1 tsp vanilla extract
Toppings
- 300 g whipping cream
- 1/2 vanilla bean
- 1 mango
- handful of blueberries
- 1/8 pineapple
- 1 kiwi
- 1 passion fruit
- 2 tsp lime juice
Instructions
Pavlova
- Preheat the oven to 150°C and line a baking sheet with parchment paper. If you need help, draw two 21 cm circles on the parchment paper and turn it around. Whip the egg whites on medium speed. When they start to froth, add cream of tartar and slowly start adding sugar, increase the speed to mid-high. Beat for about 7-8 minutes, until you get very glossy, stiff peaks. Add the vanilla extract and vinegar, mix until distributed. Now add cornstarch and mix it in on low speed. With a spoon, distribute the meringue inside the two circles. Make it a bit lower on the inside. Lower the heat to 130°C and bake for 1 h and 10 min. Leave the meringues inside and turn off the oven. Stick a wooden spoon or something between the oven door, so it can slowly cool down. After an hour, or when the oven is cooled, take out the meringues and carefully remove them from the parchment paper.
Assemble
- Cut the fruit to small pieces and mix it together with lime juice. Lightly whip the cream with the scraped vanilla bean seeds. Don’t over-whip the cream! It should lightly keep the shape and not too stiff.
- You can store the meringues in an airtight container for a few days. Only top with cream and fruit when you are ready to serve.
Put one meringue on a plate and top it with half of the whipped cream. Top with half of the fruit and place the other meringue on that. Put on the rest of the cream and fruit. Voila!Enjoy
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!