Pavlova is a dessert that offers a delicious combination of crunchy meringue and fresh fruits
The pavlova it’s a dessert light and airy that combines the crunchy texture of meringue with the creaminess of whipped cream and the freshness of fruits. This dessert, of disputed origin between Australia y New Zealandwas created in honor of the Russian dancer Anna Pavlovaand reflects its elegance in each layer. It is ideal for special occasions, since its presentation always impresses, and its flavor pleases all palates.
The base of this dessert is a meringue that is baked to form a crispy crust on the outside, while the inside remains soft and slightly sticky. This recipe is designed to save you time without compromising quality.
- Preparation of the meringue: 15 minutes.
- Baked: 1 hour.
- Decoration: 10 minutes.
- Total time: Approximately 1 hour and 30 minutes.
Named after Russian ballerina Anna Pavlova, this elegant recipe captivates all palates
- 4 egg whites at room temperature.
- 200 g of white sugar.
- 1 teaspoon cornstarch.
- 1 teaspoon white vinegar or lemon juice.
- 1 teaspoon vanilla essence.
- 250 ml of whipping cream.
- 2 tablespoons of icing sugar.
- Fresh fruits to taste: strawberries, kiwi, red fruits or mango.
- Preheat the oven to 150°C and line a tray with baking paper.
- Beat the egg whites until stiff. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and forms firm peaks.
- Sift the cornstarch over the meringue and mix gently together with the vinegar and vanilla.
- Spread the meringue on the tray in the shape of a circle (approximately 20 cm in diameter). Leave the edges higher to create a cavity in the center.
- Bake for 1 hour. Turn off the oven and let the meringue cool inside with the door ajar.
- Beat the heavy cream with the icing sugar until thick.
- Fill the cooled meringue with the whipped cream and decorate with the fresh fruits.
Basic meringue only needs egg whites, sugar, and a few additional ingredients
This recipe makes between 6 and 8 servings.
- Calories: 240
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 37 g
- Sugars: 33 g
- Proteins: 3 gIt should be noted that these are estimates, and the precise nutritional values depend on the specific ingredients used.
The pavlova should be consumed the same day it is prepared, as the meringue tends to absorb moisture and lose its crunchy texture. If necessary, store the parts separately (undecorated meringue and chilled cream) and assemble the dessert just before serving.
