Pavlova
Pavlova is a meringue-based dessert named after Russian ballerina Anna Pavlova. The dry and crispy exterior, complemented by a soft, chewy centre, makes this a much-loved dessert. Serve with fresh, tart flavours such as fruit and unsweetened cream for a great flavour experience.
Recipe for 500 grams.
Enlarge
Ingredients
|
150 |
g |
egg white |
|
300 |
g |
sugar |
|
10 |
g |
cornflour |
|
50 |
ml |
vinegar |
|
As needed: |
|
lemon juice |
Preparation method
- Degrease a bowl with a little lemon juice.
- Pour the egg whites into the bowl and beat until firm.
- Gradually add the sugar and beat until stiff peaks start to form.
- Mix the cornflour and the vinegar together, and stir until smooth.
- Add this mixture to the egg white mixture and stir thoroughly.
- Transfer the mixture to a baking tray lined with silicone paper.
- Dry in the oven at 120°C for 2.5 hours with top and bottom heat.
- Turn off the oven and leave the meringue to cool inside the oven.
Serving suggestions
- Serve the classic way as a sharing dessert with lightly whipped cream and fresh fruit.
- Serve with various components of exotic fruit and chocolate mousse.
- Serve with components of pear and cranberry.