Gorgeous Summer Pavlova
Pavlova. It is a stunning dessert originating from Australia and New Zealand. It's named after a ballerina, Anna Pavlova, and it's just as elegant and beautiful as ballerinas are. These are the top reasons why we recommend making this dessert soon:
- the exterior is snow-white, brittle, and crunchy
- the interior is soft like a cloud, fluffy and sweet
- you won't need many ingredients to make this recipe, and each portion only has 260 calories
- this is a beautiful recipe where you can use any leftover egg whites from the fridge
- decorate it with whipped cream and mixed berries
- use high-quality parchment paper like Alufix to prevent it from sticking to the paper
Tips and Tricks to always make a glorious Pavlova
After Jernej's rigorous testing of this Berry Summer Pavlova, I can confidently assert that these six tips are crucial for your next Pavlova-making endeavor. They are not just helpful, but essential for a successful outcome.
- Beat the egg whites on low speed. The egg whites should foam, but we don't want large air bubbles to form. Add cream of tartar or freshly squeezed lemon juice to prevent the proteins in the egg whites from sticking together. Smaller air bubbles will form, resulting in a shiny, smooth meringue.
- Choose granulated or powdered sugar - choose both for the best result. Powdered sugar melts quickly, which is good in this recipe. It's vital that you beat the egg whites on medium speed until the mixture is shiny. Become shiny and thick. Get a little bit of the mixture and rub it gently between your thumb and finger. If it feels grainy and you feel the sugar, keep whisking.
- Bake on low temperature. Set a rack in the middle of the oven and preheat your fan-assisted oven to 100 °C / 210 °F or your conventional oven to 110 °C / 230 °F. Bake for two hours, then turn off your oven and leave the Pavlova to cool in the oven for 4 - 5 hours or overnight if you're making it in the evening.
- Don't open the oven doors. If you did, cold air and humidity would enter the oven, causing the Pavlova to crack and lose its gorgeous shape.
- Don't store your Pavlova in the fridge. Or it will lose its softness and crunchiness. Always store your Pavlova in a dry space.
- One more thing to remember-always uses high-quality parchment paper (Alufix). Draw a 20 cm / 8-inch circle on the parchment paper. The easiest way to do this is to use a plate. This step is not to be overlooked, as it will prevent the Pavlova from sticking and ensure it maintains its perfect shape.
Storing
We don't recommend storing this Berry Pavlova with Whipped Cream for longer than a day.
How to make Berry Pavlova with Whipped Cream at home (video)
Check this quick video to master making Berry Pavlova with Whipped Cream at home.
Next, try these beautiful summer desserts
- Pavlova with Lemon Curd
- Blackberry Cream Cheese Coffee Cake
- Giant Molten Chocolate Raspberry Lava Cake
- Simple Everyday Fruit Cake
- Peach Cobbler with Whole Wheat Flour
- Summer Fruit Tart
- Strawberry Pretzel Cheesecake
This recipe is made in collaboration with MERIT HP d.o.o.
METHOD
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preparation
Set a rack in the middle of the oven and preheat your fan-assisted oven to 100 °C / 210 °F or your conventional oven to 110 °C / 230 °F. Take a sheet of parchment paper, Alufix. Draw a 20 cm / 8-inch circle on the parchment paper. The easiest way to do this is to use a plate. Carefully clean your bowl, whisk, and other tools before baking, as there shouldn't be any egg yolks or dirty spots anywhere. We usually add a few drops of vinegar to a paper towel and clean the tools.
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Pavlova mixture
Add egg whites and cream of tartar to a bowl of a stand mixer fitted with a whisk attachment. Start beating the egg whites at a low speed. Combine both sugars in a bowl. When the egg whites start to foam, increase the speed to medium and gradually, tablespoon by tablespoon, begin adding the sugar. To incorporate it well, wait for approximately 15 - 20 seconds before adding the next tablespoon. The whole process of adding the sugar will take about 5 minutes. Then, beat for 3 - 4 minutes for the meringue to become shiny and thick. Get a little bit of the mixture and rub it gently between your thumb and finger. If it feels grainy and you feel the sugar, keep whisking.
TipBe carefully not to get any egg yolks into your bowl. -
Pavlova mixture
Sieve the cornstarch into the mixture and stir with a spatula to combine. Grab a large baking sheet. Then, grab a small amount of the Pavlova mixture with your hand and make a dot on every corner of the baking sheet. Arrange the prepared parchment paper on top, making sure the drawing of the circle is on the bottom. Scoop out half of the meringue mixture, forming a circle roughly 20 cm or 8 inches in diameter. Add the rest of the meringue mixture. Use a spatula to shape your pavlova. Start at the bottom and gently make nice, neat lines moving toward the top of the pavlova (see video). Level the top and place in the oven on the middle rack.
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bake
Bake the Pavlova for 2 hours at 100 °C / 210 °F or in your conventional oven at 110 °C / 230 °F. Then turn the oven off and leave the Pavlova to cool in the oven for 4 - 5 hours or overnight (if you're making Pavlova in the evening).
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Berry Pavlova with Whipped Cream
Whip the whipping cream with sugar in a bowl until stiff peaks form. Arrange the whipped cream on top of the cooled Pavlova. Decorate with mixed fresh berries, then cut into eight slices and serve.
