Gastronomixs

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.

Pavlova

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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.

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