Learn how to make the perfect pavlova cake. If you’re not familiar with pavlova, it is a meringue-based cake. It has a crisp crust and soft marshmallow texture and is topped with whipped cream and fresh fruits. It is a beautiful and delicious dessert.
Ingredients: For the meringue: 4 Egg whites (~140g), room temperature 1 cup (200g) caster Sugar Pinch salt 2 teaspoon Cornstarch 2 teaspoons white vinegar 1 teaspoon Vanilla extract For the cream: 1½ cups (360ml) Heavy cream, cold 3 tablespoons (23g) Powdered sugar 1 teaspoon vanilla extract Strawberries
Directions: 1. Preheat oven to 160C (320F). 2. Lay a sheet of parchment paper on a baking tray and mark, a 20cm (8-inch) circle. Turn it upside down. Set aside. 3. In a large bowl whisk egg whites until soft peaks form, gradually add sugar, until stiff peaks form and the meringue looks glossy. Add white vinegar, cornstarch, and vanilla extract and beat on low speed until incorporated. 4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. 5. Place the pavlova in the oven, and reduce the heat to 120C (250F). Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven. 6. Make the cream: place heavy cream, sugar, and vanilla extract in a large bowl. Beat to stiff peaks. 7. Spread whipped cream on top of the pavlova and decorate with fresh strawberries.
Notes • Separate the egg whites when they’re cold, it’s much easier. • To make stable meringue: after you separate the egg whites, bring them to room temperature. • Make sure your bowl is very clean and there is no water or grease, otherwise, you’ll not be able to rich stiff peaks. • The meringue without the cream can be stored for up to 3 days at room temperature.
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