Dessert created in honor of the Russian dancer Anna Pavlova during her tour of Australia and New Zealand in the 1920s, with a historical dispute between both countries over its true origin.
international
Pavlova
Traditional meringue pavlova with cream and fresh fruit, step by step Australian/New Zealand recipe.
- New Zealand/Australia
- Dessert
- Light
- medium
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 4 g
- Carbohydrates 38 g
- Fat 13 g
Story behind the dish
Preparation
Pavlova is a New Zealand/Australian preparation with medium difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 egg whites at room temperature.
- Have ready: 350 g of white sugar.
- Have ready: 1 teaspoon white vinegar.
- Have ready: 1 teaspoon cornstarch.
- Have ready: 500 ml of whipping cream.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Whisk the egg whites until stiff peaks form in a very clean and dry bowl.
Whip the egg whites until stiff peaks form in a very clean and dry bowl. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sugar little by little
Add the sugar little by little, tablespoon by tablespoon, beating well between each addition until you obtain a firm, shiny meringue. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step.Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cornstarch and vinegar with gentle, enveloping movements.
Add the cornstarch and vinegar with gentle, enveloping movements. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Form a disc with slightly raised edges on baking paper
Form a disc with slightly raised edges on baking paper. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Bake at 120°C for 75-90 minutes
Bake at 120°C for 75-90 minutes, then turn off the oven and let it cool inside with the door ajar. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Top with whipped cream and fresh fruit just before serving
Top with whipped cream and fresh fruit just before serving. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Vinegar and cornstarch are responsible for the characteristic crunchy outside and spongy/chewy inside texture.
- Do not open the oven during baking, and let it cool inside to prevent excessive cracking.
Variations
- Individual mini pavlovas
- Chocolate pavlova (with cocoa in the meringue)
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