Classic Pavlova

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The classic Pavlova is a fantastic cake that is easy to make and taste wonderful. It is a delicate and absolutely fantastic dessert, adaptable to all kinds of fruits, and naturally a gluten-free cake. So, this cake is always a good choice for serving your friends or family who follow a gluten-free diet. 😉 • This lovely confection, made of meringue, whipped cream, and fruit, is called a Pavlova. The special meringue crispy on the outside and soft inside are fantastic and well suited to softly whipped cream and fresh berries and fruits. 🍓 • Pavlova is a beautiful cake, easy to make, impressive to serve, and always a hit with everyone. The crunchy crusty shell with the soft interior and sweet contracts with the fresh fruit topping. • A real Pavlova must be crunchy, crispy on the outside, and marshmallow-soft inside. This perfect consistency is achieved by adding a little bit of cornstarch and vinegar to the meringue. Without these ingredients, it is not a Pavlova but a plain meringue. 😁 • My Pavlovas may not look perfect, but trust me, it tastes even better than it looks! You can make Pavlovas as big as mine, or they can also serve as mini Pavlova. Or you can also add flavors such as chocolate, ube, or pandan. 😉 • 🎞 • Classic Pavlova • You will need: • For the Pavlova • 4 egg whites, room temperature • 250 grams granulated white sugar • 1 tsp white wine vinegar or white vinegar • 1 tsp cornstarch • 2 tsp cornstarch or powdered sugar, to sprinkle on the baking paper • 1 tsp vanilla extract (optional) • For the toppings • 140 ml heavy whipping cream • 1 tsp powdered sugar • 1 handful of raspberry • 1 handful of strawberry • 2 kiwi fruits or other fruit of your choice • a few mint leaves or thin strands of lemon zest for garnish (optional) • Procedure: • Preheat the oven to 120 degrees Celcius. • Draw a circle (I used a deep plate) onto a piece of parchment paper with a pencil or marker pen, then sprinkle some cornstarch or powdered sugar. Place it on a baking sheet and set it aside. • Whip the egg whites until light peaks form, and then add sugar gradually over heavy whipping, one tablespoon at a time. When half of the sugar is whipped, add vinegar and cornstarch (and vanilla, if using) and continue to whisk the sugar in. Whisk until all the sugar has dissolved and thick and shiny mass. It will take at least 5 minutes using my stand mixer. • Using a spatula or piping bag, spread the meringue mix to fill the parchment paper’s drawn circle. Make sure the meringue mix is evenly tall. • Transfer the cake into the preheated oven and bake the Pavlova for 70 to 90 minutes. Do not open the oven during this time. • When the baking time is up, turn off the oven and allow the Pavlova to cool down in the oven, up to 2 hours or longer, until completely cooled down. • To serve • Transfer the Pavlova carefully to a serving plate. • Place the chilled heavy whipping cream in a bowl and whisk the cream. While whisking the cream, add the powdered sugar and whisk until smooth. • Spread the cream on the Pavlova and top it with the prepared fruits. Drizzle the lemon strands over the top (if using). • Serve immediately. • Notes: • The cornstarch or powdered sugar reduces the bottom sticking to the baking paper when the base is baked. • As the meringue has to be whipped for a long time, it is advantageous with a mixer. However, if you are patient, you can whip the pulp with an electric whip. It is super important that the bowl you use is spotless and, most of all, metal. • Happy baking! • Paula ❤ • Music: Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) • Source: http://incompetech.com/music/royalty-... • Artist: http://incompetech.com/

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