Pavlova has become extremely popular and I understand why.
- 4 pcs egg whites
- 200 gram sugar
- 1 tsp vanilla sugar
- 1 toppet ss cornstarch
- 1 tsp white wine vinegar
Vanilla cream (mixed with whipped cream afterwards)
- 4 pcs egg yolks
- 40 gram cornstarch
- 1 pcs vanilla bean
- 3 dl whipping cream
- 2 dl milk
- 90 gram sugar
Cream (to mix with the vanilla cream)
- 2 dl whipping cream
- 1 tsp vanilla sugar
- 1 kurv strawberry
- 1 kurv raspberry
- 1 can blueberry
- a little icing sugar
A delicious meringue base that is crispy on the outside and soft and chewy inside. When this base is topped with delicious vanilla cream and fresh berries, you have a perfect Pavlova. There are some tricks to get a good result and in this recipe I carefully go through step by step with pictures what it takes to succeed.
Start by making the meringue base. Here are some tricks to get a good result. It is very important that the baking dish is completely clean and provides for residual fat. Separate the eggs and make sure that you do not get any yolks in the egg whites as it makes it difficult to whip this together. Start the food processor at a leisurely pace and wait until it has a frothy consistency before you start adding sugar. Set up the food processor at a high pace and add a little and a little of the sugar. When you have added all the sugar, let the meringue be whipped at the highest tempo for 10 minutes. Now you have a shiny, airy and supple meringue.
Sift in the cornstarch and add the white wine vinegar. Mix this gently with a spatula until the mass has become completely smooth again.
Mark a baking paper with a circle. I easily use a plate I put on the paper and draw around with a felt-tip pen. Turn the paper over before applying the meringue. Now you have a nice shape to follow for the cake to be quite round. Add the meringue and distribute evenly within the circle you drew. Finish by making a depression in the middle and use a fork or similar to make some tops around the meringue base. This becomes crispy and good after it is cooked.
Put the meringue base in a preheated oven at 160 degrees hot air. As you insert the cake, lower the temperature to 105 degrees. Let it cook at 105 degrees hot air for 75 minutes. Now you have a crispy crust and it is still chewy and good on the inside. Allow to cool on a rack until it has reached room temperature. You can make the base the day before. Just leave it outside at room temperature with a kitchen towel over it.
Make homemade vanilla cream. Here you will find instructional video and procedure on vanilla cream Homemade vanilla cream - one of the most widely used dessert sauces.
Whip the cream to cream and mix together the vanilla creams and the cream. Leave in the fridge until you want to decorate the cake.
It's smart to wait until just before it is to be served by adding vanilla cream and berries. Add plenty of berries and sprinkle with a little icing sugar at the end. This is a perfect Pavlova. Good luck.