Pavlova with strawberries - video recipe !
Named after Anna Pavlova, considered as the best ballet dancer of the history, this New Zealand dessert will enchant all meringue lovers ! Here dressed with strawberry, the traditional Pavlova is being made with kiwifruit, iconic New Zealand fruit !
Ingredients
Meringue :
Cream :
Topping :
Preparation
Whisk the egg whites. When they start to be foamy, pour gradually the cornflour while whisking. Then, pour sugar gradually as well.
Egg whites must be forming peaks, and be shiny.
On a baking sheet, spread the egg whites to form a thick circle. Bake for 1 hour 20 minutes at 250°F (120°C).
You can do this step the day before serving.
Once the meringue is cold, and before serving, whip the very cold cream, and add sugar gradually.
Then, spread the whipped cream on the meringue.
After having cut the strawberries in quarters, arrange them on the cream.
Sprinkle some icing sugar on top of it.
Your Pavlova is ready. The meringue should be crunchy on the outside and chewy on the inside.
And as New Zealanders say, sweet as !
Observations
What makes Pavlova a unique dessert?
Pavlova is unique due to its combination of a crunchy meringue shell and a soft, chewy interior, topped with whipped cream and fresh fruits, traditionally kiwifruit or strawberries.
Can I make Pavlova in advance?
Yes, you can prepare the meringue a day in advance and store it in a cool, dry place until you're ready to serve.
Why is it important to use cold egg whites for meringue?
Cold egg whites whip up better and create a more stable meringue, which is crucial for achieving the desired texture in Pavlova.
What can I substitute for strawberries in Pavlova?
You can substitute strawberries with other fruits like kiwifruit, passionfruit, or mixed berries for a different flavor profile.
How do I know when my meringue is done baking?
The meringue is done when it is dry to the touch and can be easily lifted off the baking sheet without sticking, usually after about 1 hour and 20 minutes at 250°F (120°C).
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