Hello friends of Paulina Kitchen! On this occasion a dessert summons us that never goes unnoticed since it is pure delight, visual and gustative: Pavlova . This delight based on meringue, cream and fruits is a difficult combination to resist.
In this note we are going to take a tour of the story, the origin, the secrets and tips of this dessert with the name of a dancer. We will also see specific doubts and a Pavlova recipe to prepare it as in the best restaurants, but from the comfort of your home.
Content table
About the Pavlova
La Pavlova is a dessert that combines a crispy meringue base with a mild rack of whipped cream and a generous amount of fresh fruits . This contrast of textures and flavors makes each bite of this dessert a sublime experience.
The meringue for Pavlova is made with egg whites and sugar, smoothies until you reach firm peaks. This meringue is baked at low temperature to be crunchy on the outside and with a spongy interior.
The chantilly cream is placed on top of the meringue, adding a touch of softness, and fruits such as strawberries (strawberries), kiwis, bananas, and blueberries (among others), provide the acidity and freshness necessary to balance the sweetness of the meringue.
Meaning of Pavlova: Origin in dispute
The dessert Pavlova bears that name in tribute to Anna Pavlova , a famous Russian dancer. It is said that this dessert was created in his honor during one of his tours of Australia and New Zealand in the 1920s.
- Why does Pavlova be named Anna Pavlova? This dessert with merengue bears the name of the Russian dancer in honor of her grace and lightness on stage. It is said that the spongy and ethereal structure of the meringue resembles the delicacy of the dancer's movements.
The debate on whether Australia or New Zealand was the creative country of the original Pavlova is intense and is not yet resolved. Both claim the authorship of this emblematic dessert, but what is indisputable is that it has conquered palates worldwide, beyond its origin.
Information about Pavlova dessert
Starting with the base ingredients of this recipe, the dessert is made mainly of beaten egg whites , vinegar or lemon juice, and sometimes cornfield. It is baked at low temperature and decorated with whipped cream and fresh fruits , such as strawberries, kiwi or passion fruit.
- Where is Pavlova saved? Once the meringue is prepared, it must be kept refrigerated. It is important to keep it in a hermetic container to prevent moisture from absorbing and losing its crunchy. However, it is advisable to consume it the same day of its preparation to enjoy it in its best state.
- How much does a Pavlova weigh? The weight can vary depending on the ingredients and the amount of fruits used. In general, a Pavlova with standard size fruits can weigh between 500 grams and 1 kilogram. It all depends on how much cream and fruits it carries.
Characteristics and attributes of Pavlova
- TEXTURES CONTRAST : The combination of a crispy meringue on the outside and soft inside with the whipped cream and fresh fruits is an irresistible delicacy.
- For the whole year : this dessert can be adapted to any season of the year, using fresh seasonal fruits.
- Light : despite being a dessert, it feels light and refreshing, so it is perfect to crown a good meal.
- Aesthetic : its presentation is visually attractive, becoming the center of attention of any table.
- Customizable : Beyond the classic Pavlova with fruits , you can add different sauces, honey or nuts, for a different touch.
How to make Pavlova with fruits: the secret is in the meringue
Making this dessert with meringue is not complicated, but it does require patience and precision . The first thing is to prepare the meringue taking care that the whites do not have any trace of yolk.
There are different types of meringue . French style is used , in which sugar is gradually added until it is bright and soft, and a touch of vinegar or cornstarch can be added to stabilize it.
Then, the temperature to bake the meringue must be low, and the process can take about an hour or more, checking eventually to avoid burning. It has to be crispy and slightly golden on the outside. Then let it cool completely before adding the cream and fruits.
7 tips to make the original Pavlova recipe
- Using eggs at room temperature : This helps the whites to mount better.
- Let cool in the oven : turn off the oven and let the meringue cool inside with the door ajar to avoid cracking.
- Assemble it just before serving : this maintains the freshness and crispy texture of the meringue.
- Choosing fresh and firm fruits : juicy fruits can moisten the meringue too much.
- Do not beat the cream excess : it must be firm but not too thick to maintain the lightness of dessert.
- Add a touch of vanilla to merengue : to give it an extra flavor.
- Use butter paper: so that the meringue does not stick to the tray.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Pavlova recipe
Yield: 8 portions
Preparation time: 2 hours
Ingredients
- 4 egg whites
- 200 g of sugar
- 1 teaspoon of white vinegar
- 1 teaspoon of cornstarch
- 250 ml of beat
- 1 tablespoon of icing sugar (impalpable)
- 1 teaspoon vanilla extract
- Fresh fruits at ease (for example, 150 g of strawberries, 2 kiwis, 2 bananas, 50 g of blueberries, 50 g of cherries)
- Mint leaves to decorate (optional)
How to make Pavlova step by step
- Preheat the oven at 120 ° C.
- To make the meringue , beat the egg whites to the point of snow, and add the sugar gradually, beating until the meringue is firm and bright. Add vinegar and cornstarch, and mix gently.
- Place the meringue on a baking sheet covered with butter paper, forming a circle with a slight sinking in the center. Bake for 1 hour and a half to 2 hours, until the meringue is dry and crispy on the outside. Let cool in the oven off with the ajar door.
- To make the cream, beat with the icing sugar and vanilla until you get firm but soft and fluffy peaks.
- To mount the dessert place the whipped cream on the cooled meringue , decorate making layers of the different fruits chosen and end with some mint leaves to decorate.
