Oh my dear Cookaholic, I can’t believe that it is already half a year since I wrote my last post. Yes, I know I’m really horrible but this time I had a good reason for that. We move to a new house end of this February, and you can imagine that with two small kids and lots of stuff to unpack there is not much time to write. But hey, here I am again and I will start with a very nice recipe which fits great to summer days. It is called Pavlova… meringue-based dessert and it’s so light and airy and fruity… you will love it. There are just few ingredients but few important steps to follow. So let’s get started!
You will need:
- 4 egg whites
- 210 g of granulated sugar
- 1 tsp cream of tartar (potassium hydrogen tartrate)
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 2 tablespoons cornstarch
- whipping cream
- fruit for decoration
Preheat your oven to 150 degrees Celsius (300 F) and draw an 18 cm (7 inch) circle on your baking paper. Turn the paper upside down (so you will not put your egg whites on the drawing). This will give you orientation how big the Pavlova should be. If you spread it too much, it would end up kind of flat. You can use a ruler, simply make a point somewhere in the middle of the paper and from that fours points, on top, bottom, left, and right, each one 9 cm away from the central point. Then connect the four points to one circle (or something that looks like a circle 🙂 ) It is just for your orientation and doesn’t need to be perfect.
Now, start with beating your egg whites in a really clean bowl. I do it in my Kitchen Aid stand mixer with whisk attachment, but you can do it with hand mixer or even just with your hand and whisk. But I can assure you, if you do it just with your hand and whisk, you will get biiiiig biceps because it takes kind of long.
I was using my normal white granulated sugar, but because it has a big crystals I mixed it in my food processor so it became much finer and dissolved easier.
So when the egg whites are starting to be foamy, add the tartar, then start adding the sugar one tablespoons at a time. Like this the sugar will have time to dissolve. Beat it until the egg whites will be stiff and shiny. And when you take your whisk out, the egg whites should be pulling with the whisk and form peaks. Now add your white wine vinegar, vanilla extract, and sifted cornstarch. Carefully fold it into the egg whites. Put your egg whites mixture to your prepared baking sheet and spread it on your traced circle.
Then bake it in a preheated oven for 80 minutes! Because the temperature is low, it will first grow, then bake a nice crispy crust, and then when you switch your oven off it will collapse a little bit. It will also most probably crack… but don’t worry either. This happens most of the time. You will cover it with whipped cream and the fruit so nobody will see that and when you cut it in pieces it will break a little bit anyway.
It is simply so fragile and light as air. This cake (dessert) is created and named after the Russian ballerina Anna Pavlova who, as they say, was dancing as light as air.
So, after 80 minutes baking, you switch off your oven and let it cool completely without opening it. That can take 2-3 hours. You can also bake it in the evening and let it cool over night.
After it is cooled completely, transfer it on some nice serving dish. Whip up your whipping cream (I recommend not to put any sugar because the meringue is sweet enough), spread it on the top of your meringue, and decorate with fruit. You can practically us any fruit you like. I used fresh raspberries, strawberries, and kiwi. I wanted to put some blueberries, too but in the store they didn’t have any nice ones. Great would be also red currant, gooseberry, oranges, peaches, … The juice from a passion fruit is also added frequently. Use your fantasy and taste! You can’t really go wrong
I am pretty sure that if you do this dessert next time when your friends will come, you will get lots of compliments. I hope you will give it a try and enjoy 🙂