Pavlova
8 servings
18 minutes
Pavlova", a meringue dessert, invented either in Australia or New Zealand in honor of Anna Pavlova - and spread throughout the world.
1
Prepare the necessary ingredients.
2
Beat room temperature egg whites with a pinch of salt at medium speed until soft peaks form.
- Egg white: 4 pieces
- Salt: pinch
3
Without stopping the mixer, add sugar to the egg whites, switch the mixer to maximum speed and beat until stiff peaks form. The mixture will become glossier and more viscous.
- Caster sugar: 250 g
4
Add vinegar and mix on low speed for just three turns of the mixer.
- Vinegar: 0.5 teaspoon
5
Sift the starch over the whipped egg whites and gently mix with a spatula, trying not to destroy the airy texture of the meringue.
- Cornstarch: 1 tablespoon
6
Transfer the meringue to parchment, shaping it as needed. Make a hollow in the center of the meringue.
7
Place in a preheated oven at 200 degrees, then immediately reduce the temperature to 120. Bake for one and a half hours. Then remove from the oven and let cool.
8
Whip the cream with powdered sugar and vanilla seeds until soft peaks form.
- Heavy cream 35% fat: 350 ml
- Icing sugar: 3 tablespoons
- Vanilla pod: 1 piece
9
Transfer the cooled meringue to a plate and top it with whipped cream.
10
Decorate with strawberries and kiwi.
- Strawberry: 130 g
- Kiwi: 2 pieces
