Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. This recipe is a traditional New Zealand dessert, perfect for summer and holiday celebrations.
Ingredients
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6 pcs egg whites
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1 cups white sugar
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1 tsp vanilla extract
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1 tsp lemon juice
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2 tsp cornstarch
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1 cups heavy cream
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1 cup kiwi, strawberries and blueberries
Summer
dessert
New Zealand
Holiday
Desserts
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- short description
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Preheat oven to 300°F (150°C).
Beat egg whites until stiff, then add sugar, vanilla extract, lemon juice and cornstarch.
Spread mixture on a baking paper in a circular shape.
Bake for 1 hour, then turn off the oven and let it cool inside the oven.
Once cooled, fill with whipped cream and top with fresh fruits.
- detailed description
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Separate the egg whites from the yolks. Make sure no yolk is mixed with the whites as it can prevent them from stiffening.
Gradually add sugar while beating the egg whites. The mixture should become glossy.
Add vanilla extract, lemon juice and cornstarch to the mixture. Fold in gently to maintain the air in the mixture.
Spread the mixture onto a baking paper in a circular shape. Make a slight dip in the center.
Bake at 300°F (150°C) for about 1 hour. Do not open the oven during baking. Turn off the oven and let the pavlova cool inside the oven. This prevents the shell from cracking.
Whip the heavy cream until stiff. Fill the cooled pavlova shell with the whipped cream and top with fresh fruits.
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