Pavlova my love
PAVLOVA my love! My heart races when I indulge into this soft & creamy pinkish cloud..
This fluffy sugary delight is named after a russian ballet dancer Anna Pavlova. Pavlova consists of layers, whipped cream, merengue and fruit.
Pavlova is made with different fruit toppings. For this recipe i’ve chosen red fruits, strawberries & raspberries.
List of ingredients for a Pavlova that serves 4 up to 6 people.
– 4 egg whites (about 150 ml of egg whites)
– 220 grams of fine crystalized sugar
– 1 teaspoon of (alcohol)vinegar
500 ml full cream
20 grams of vanilla sugar
– about a handful of raspberries
– about a handful of strawberries
We’re going to start with the merengue. Preheat the oven at 120 °C.
You’ll need a stand mixer or bowl to whisk the egg whites. Make sure your appliances are clean and dry, otherwise the egg whites will separate.
Whisk the egg whites in a bowl and slowly pour in the sugar and vinegar, keep whisking until soft peaks start to form. Slowly stop whisking. Take a baking tray and cover it with baking paper. Scoop the merengue on to the baking paper. Place the merengue in the oven, with the door slightly opened (that way the merengue will dry out completely). The merengue should bake in the oven for about 1,5 up to 2 hours at 120°C, in the middle of the oven. (hot air circulation) To test if the merengue is dry and crisp, I tap on the merengue with a teaspoon.. if it feels like tapping on an eggshell it’s ready.. If you tap and the spoon goes trough the merengue and you see a soft inside, the merengue isn’t ready yet.
When the merengue is ready, turn of the heat and leave the merengue in the oven (with the door slightly opened) until the oven has cooled down.
In the meantime start whipping the cream. Just whip up the cream with the vanilla sugar, until soft peaks start to form.
It could be that you’ll end up having left over merengue.. You can store the merengue.. just chop the merengue, and put the small delights in a jar for later. ( something different than a cookie for the coffee hour)
With a chef knife (or a sharp kitchen knife) cut the merengue in long strips.
Layer up: the bottom layer is merengue, then whipped cream and berries, then merengue and end with a creamy top layer. Decorate the top with berries.
So did you like the taste of summer?Please feel free to share your love for Pavlova!
Thank you, Kisses, Anaïs
- Strawberry pavlova (saffronandhoney.com)
- Individual Strawberry Pavlovas (mlplouff.wordpress.com)
- Summer berry pavlova (countrylivinged.com)