Pavlova cake is a refined and elegant dessert, perfect for any special occasion. This delicacy, named after the famous ballerina Anna Pavlova, consists of a crispy meringue base with a soft and airy interior, topped with a generous layer of fresh whipped cream and decorated with seasonal fruits.
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Additional Information:
🥟 Portions: 8-10
⏲️ Preparation time: 20 minutes
🔥 Baking time: 90 minutes
🔥 Baking temperature: 120°C
🔥 Calories per serving: Approximately 250-300 kcal (exact value may vary depending on the type and amount of fruit used)
💪 Vitamins and minerals: Vitamin C (from fruits), Calcium (from whipped cream), Proteins (from egg whites)
Ingredients for the meringue:
🥚 4 egg whites: to create the aerated base of the meringue.
🍚 200 g caster sugar: to sweeten and stabilize the meringue.
🍋 1 teaspoon of white vinegar or lemon juice: to help stabilize the egg whites.
🌽 1 teaspoon of cornstarch: to give structure and stability to the meringue.
🍦 1 teaspoon of vanilla extract: for flavor.
Ingredients for the topping:
🥛 250 ml whipping cream: for a creamy layer of topping.
🍬 2 spoons of powdered sugar: to sweeten the cream.
🍦 1 teaspoon of vanilla extract: for flavor.
🍓 Fresh fruits (strawberries, kiwi, raspberries, blueberries, passion fruit, etc.): for decoration and taste.
Instructions:
Preparation of the meringue:
🔥 Preheat the oven to 120°C and line a baking tray with parchment paper.
🥄 Beat 4 egg whites in a large, clean bowl until soft peaks form.
🍚 Gradually add 200 g of caster sugar, one tablespoon at a time, beating continuously until stiff and glossy peaks form. The sugar must be completely dissolved.
🍋 Add 1 teaspoon white vinegar (or lemon juice), 1 teaspoon cornstarch, and 1 teaspoon vanilla extract, mixing gently until well incorporated.
Forming and baking the meringue:
🍥 Transfer the meringue mixture to the prepared pan, forming a circle of approximately 20 cm in diameter. Make a small indentation in the center to make room for the topping.
⏲️ Bake the meringue in the preheated oven for 90 minutes. After the time is up, turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This will help the meringue to not crack.
Preparation of the topping:
🍶 Beat 250 ml of whipping cream with 2 tablespoons of powdered sugar until soft peaks form.
🍓 Wash and cut fresh fruit.
Assembling the cake:
🍰 Carefully transfer the cooled meringue to a serving plate.
🍦 Cover the indentation in the meringue with whipped cream.
🍇 Arrange the fresh fruit over the whipped cream, distributing them evenly.
Service:
🍴 Serve immediately to maintain the crispy texture of the meringue.
Good appetite! 🎂
With great love #maricafoodie
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