Pavlova is a light and airy dessert that is a popular choice in many countries. Fluffy egg white-based dessert topped with whipped cream and fresh fruits.
The origins of pavlova are somewhat disputed, with both Australia and New Zealand claiming to be the birthplace of this delicious dessert.
To make a pavlova cake, you will need the following ingredients:
- egg whites
- sugar
- vinegar
- Cornstarch
In a large mixing bowl, beat the egg whites until they form stiff peaks. Slowly add in the sugar, a little at a time, continuing to beat the mixture until it is glossy and smooth. Add vinegar and vanilla and cornstarch , and continue to beat until everything is well combined.
Line a baking sheet with parchment paper and spoon the meringue mixture onto the sheet in a circular shape, creating a well in the center.
Bake the pavlova for about 1 hour or until it is crisp on the outside and soft on the inside.
Once it is cool, you can fill the well in the center with whipped cream and top it with fresh fruit. Some popular choices for fruit toppings include strawberries, kiwi, and mango.
Serve the pavlova immediately, or store it in the fridge until you are ready to serve. Enjoy this light and refreshing dessert with friends and family. Its delicate meringue texture and fresh fruit topping make it the perfect finale for any meal.
Pavlova Cake Recipe
Ingredients
Meringue base for pavlova,
- 8 large egg white
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 2 tsp vinegar
For strawberry cream cheese filling
- 75 g cream cheese, softened
- 2 cup heavy cream
- 1/2 cup icing sugar
- 1/4 cup strawberry jam
- 1 tsp vanilla
For the garnish
- 1 cup raspberries
- Edible flowers (optional)
Instructions
- Meringue base for pavlova
- Preheat your oven to 250 degrees F and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add the sugar, beating well after each addition.
- Beat in the vinegar and cornstarch.
- Spoon meringue into three equal mounds onto the prepared baking sheet, with the back of a tablespoon, spread each mound into 6-8 inches in diameter.
- Bake for 40- 60 minutes, or until the pavlova is crisp on the outside and soft on the inside or until the meringue are pale and still pliable.
- Remove from the oven and allow to cool completely on the baking sheet or turn off oven and leave in until ready to use.
- When ready to use, carefully peel the paper from the bottom.
Assemble (do this as close to serving as possible)
- Once the pavlova is cool.
- Place a small dollop of whipped cream on a serving plate or cake stand.
- Place one meringue circle on top.
- Spread approximately 1/3 of strawberry cream cheese all over.
- Repeat with a 2nd and 3rd layer .
- Garnish with fresh berries and flowers.
- Refrigerate for at least 1- 2 hours before serving.
Cream cheese filling
- In a medium bowl, beat the cream cheese with an electric mixer until smooth.
- Add in the heavy cream and powdered sugar and continue to beat until the mixture is light and fluffy.
- Stir in the strawberry jam and vanilla.
