Pavlova is a delightful dessert that’s perfect for any occasion. With its crispy meringue shell and pillowy cream topping, the treat is sure to impress everyone at your next gathering. Let’s explore how to create the classic Pavlova that will make your taste buds sing.
When making Pavlova, using fresh ingredients is key; egg whites should be at room temperature for better volume. If you need a substitute for caster sugar, you can pulse granulated sugar in a blender until it’s finer. For those with dietary restrictions, it’s essential to check that the cornflour is gluten-free, ensuring everyone can enjoy the dessert.
Pudding & Mousse
Pavlova. Recipe
Ingredients
- 2 egg whites
- 100 g caster sugar
- 1 tablespoon cornflour
- 1 teaspoon white vinegar
- 150 ml whipping cream
- 3 passion fruit
- red currants (fresh)
Instructions
- Preheat the oven to 200 degrees Celsius and prepare a baking tray lined with baking paper.
- Put 2 egg whites in a bowl with 1 teaspoon of white vinegar.
- In a separate bowl, mix 1 tablespoon of cornflour and 100 g of caster sugar together.
- Using a mixer, beat the egg whites on high speed until soft peaks form. Gradually add the sugar mixture one tablespoon at a time, waiting for each addition to be fully incorporated before adding the next.
- Continue beating until hard, glossy peaks form in the meringue.
- Spoon the meringue into 4 individual mounds on the prepared baking paper.
- Place the meringues in the oven and immediately turn the heat down to 110-120 degrees Celsius.
- Bake for 15 minutes, then switch off the oven and leave the meringues inside to cool completely.
- While the meringues are cooling, beat 150 ml of whipping cream until firm peaks form.
- Once cooled, place each meringue on an individual plate, dollop the whipped cream on top, and finish with the pulp of 3 passion fruits and a sprinkle of fresh red currants.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: