Whipped Dessert Wonders

Beloved for its simplicity and stunning presentation, pavlova is a popular choice for festive occasions, especially during the warmer months and holiday season. Despite its delicate appearance, pavlova is surprisingly easy to prepare, relying on just a few key ingredients. The key to success lies in achieving the perfect meringue texture—crisp on the outside and soft inside—while balancing the tartness and sweetness of the fruit topping.

Classic Pavlova Recipe

Ingredients:

• 4 large egg whites (room temperature)

• 1 cup (200g) superfine sugar (caster sugar)

• 1 tsp white vinegar or lemon juice

• 1 tsp cornstarch (cornflour)

• 1 tsp vanilla extract

For topping:

• 1 cup (240ml) heavy cream

• 2 tbsp powdered sugar

• Fresh fruits (kiwi, strawberries, passion fruit, blueberries, etc.)

Instructions:

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 7-inch (18cm) circle on the paper as a guide.

2. In a clean, dry bowl, whisk egg whites with an electric mixer on medium speed until soft peaks form.

3. Gradually add the superfine sugar, a tablespoon at a time, whisking on high speed until stiff, glossy peaks form and the sugar is dissolved.

4. Gently fold in the vinegar, cornstarch, and vanilla extract until just combined.

5. Spoon the meringue onto the circle on the parchment paper, shaping it into a disk with slightly higher edges to hold the topping.

6. Bake for 1 hour 15 minutes to 1 hour 30 minutes until the outside is dry and crisp. Turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar.

7. Once cooled, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the pavlova base.

8. Top generously with fresh fruits. Serve immediately.

Frequently Asked Questions (FAQ)

Can I make pavlova ahead of time?
Yes, you can bake the meringue base a day ahead and store it in an airtight container at room temperature. Add whipped cream and fruit just before serving.

Why did my pavlova crack?
Slight cracking is normal due to the drying process. Avoid sudden temperature changes to minimize cracking.

How do I know when the sugar is fully dissolved?
Rub a small amount of the meringue between your fingers; it should feel smooth, not gritty.

Can I use regular granulated sugar instead of superfine?
Superfine sugar dissolves better, giving a smoother meringue, but regular sugar can be used if processed briefly in a blender.

What fruits work best for topping?
Tangy fruits like kiwi, passion fruit, and berries balance the sweetness of the pavlova perfectly, but feel free to use seasonal fresh fruits.

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