Pavlova
Description
Pavlova is one of those spectacular yet simple desserts. It owes its name to the famous ballerina Anna Pavlova, and both Australia and New Zealand lay claim to its creation. What makes it special is the slightly crispy meringue shell that conceals a soft marshmallow-like centre. It is then covered with a creamy whipped cream and a generous layer of fresh fruit. Anti-waste tip: when I have extra egg whites, I freeze them in an ice cube tray. That way I always have what I need on hand to improvise a Pavlova.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Preheating and preparation
- Preheat the oven to 130°C high/low heat.
- Draw a 25 cm circle on baking paper, turn it over and place it on a baking tray.
2. Meringue
- Beat the egg whites until stiff.
- Add the sugar a little at a time (1 tablespoon at a time), whisking well between each addition to obtain a thick, glossy texture similar to shaving foam.
- Gently stir in the cornflour and vinegar.
3. Shaping and baking
- Spread the meringue inside the circle, making slightly raised edges.
- Place in the oven and immediately lower the temperature to 100°C.
- Bake for 80 to 100 minutes for a large Pavlova (50 minutes for mini Pavlovas). The meringue should remain very pale, crisp on the outside and soft in the centre.
- At the end of cooking, turn off the oven and leave to cool completely inside, with the door closed.
4. Trim
- Whip the cream with the vanilla and icing sugar until stiff.
- Gently spread over the meringue, masking any cracks.
- Garnish generously with fresh fruit just before serving.
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Mini Pavlovas
Form circles 10 cm in diameter, slightly hollow in the centre to accommodate the cream and fruit. 50 min cooking time for mini Pavlovas
THERMOMIX® METHOD.
