Pavlova is an elegant, appealing, and charming dessert. It is ideal for any lunch party or valentine’s event. They feature a marshmallow-soft interior with a crispy outside and are topped with fluffy cream and berries.
Prep Time: 1h 15m
Cook Time: 1h 30m
Servings: 6
Ingredients
- 6 (59g) eggs, separated
- 1 1/4 cups (270g) caster sugar
- 2 tsp Coles Corn flour
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 300ml thickened cream
- 2 tbsp. pure icing sugar, sifted
- Juice of 2 limes
- Finely shredded rind of 2 limes
- 2 Lady finger bananas, thinly sliced diagonally
- 3 golden kiwifruit, peeled, thinly sliced
- 2 starfruit, thinly sliced
- Pulp of 2-3 passionfruit
Directions
Step 1
Set the oven to 120 °C. Use foil to line an oven tray. Shaking off excess, sprinkle with cornmeal and brush with warmed butter. On the foil, draw a circle with a 24cm diameter.
Step 2
Egg whites should be whisked with an electric mixer in a clean, dry basin till fluffy peaks form. Add sugar one spoonful at a time, beating thoroughly following each addition, until the sugar has completely dissolved and the meringue mixture is thick and shiny. Some meringue is rubbed between the fingers. Continue whisking if the sugar is still “gritty” until it melts.
Whisk in the corn flour, vinegar, and vanilla after adding them. Using the circle that has been marked as a guide, pour crème onto the foil. Pavlova’s top and sides are smooth.
To create little peaks around the Pavlova’s edge, use a small spatula. Pavlova should be baked for 1 1/2 hours, or until it feels dry to the touch. OFFSET the oven. Pavlova should be left in the warm oven with its entrance ajar to finish cooling.
Transfer to a serving plate after cooled or keep in a sealed bag until needed.
Step 3
In a medium bowl, beat the heavy cream with frosting sugar with an electric mixer until stiff peaks form. Pour cream over the Pavlova’s top. Put lime juice in a glass or ceramic bowl. Slices of banana should be added and mixed with juice. Drain. Bananas, kiwifruit, starfruit, passionfruit, and lime rind can be used to decorate Pavlova.
Topping Suggestions
You can choose how to decorate your Pavlova or tiny Pavlovas, but these are some of my suggestions: Whipping cream is necessary. You can experiment with flavoring your whipped cream. Here are some interesting whipped cream flavors.
- Fresh lemon curd. In any case, you’ll have precisely 4 yolks of eggs left over.
- A fruit pizza would be envious of all the fresh berries!
- Edible herbs and flowers
- Berry sauces like strawberry, raspberry, or blueberry
- Seasonal fruit like mangoes, kiwi, passionfruit, and blood oranges as well as chocolate shavings
Tips regarding Recipe
- Egg Whites: Cold egg whites take longer to whip than those at room temperature. And egg whites that are room temperature whip up more volume than cold egg whites. Therefore, before beginning, ensure that the yolks are at room temperature.
- Superfine sugar: It melts more easily in egg whites. Pulse 1 cup of granulated sugar in a blender a few times to remove the sugar granule flavor. You can now use the ultrafine sugar in the recipe.
- Acid: You can use a single teaspoon of normal solution of vinegar cider vinegar, juice from lemons, or half teaspoon of cream of tartar.
- Mini Pavlovas: Instead of spreading the Pavlova mixture onto a single, huge 8–9-inch circle, divide it into smaller parts. Using an ATECO 849, I piped the batter into 6 miniature Pavlovas for the pictures.
Pavlova Recipe
Pavlova is an elegant, appealing, and charming dessert. It is ideal for any lunch party or valentine's event. They feature a marshmallow-soft interior with a crispy outside and are topped with fluffy cream and berries.Ingredients
- 6 eggs, separated
- 11/4 cups caster sugar
- 2 tsp Coles Corn flour
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 300 ml thickened cream
- 2 tsp pure icing sugar, sifted
- 2 limes juice
- Finely shredded rind of 2 limes
- 2 Lady finger bananas, thinly sliced diagonally
- 3 golden kiwifruit, peeled, thinly sliced
- 2 starfruit, thinly sliced
- Pulp of 2-3 passionfruit
Instructions
- Set the oven to 120 °C. Use foil to line an oven tray. Shaking off excess, sprinkle with cornmeal and brush with warmed butter.
- On the foil, draw a circle with a 24cm diameter.
- Egg whites should be whisked with an electric mixer in a clean, dry basin till fluffy peaks form.
- Add sugar one spoonful at a time, beating thoroughly following each addition, until the sugar has completely dissolved and the meringue mixture is thick and shiny.
- Some meringue is rubbed between the fingers. Continue whisking if the sugar is still "gritty" until it melts.
- Whisk in the corn flour, vinegar, and vanilla after adding them.
- Using the circle that has been marked as a guide, pour crème onto the foil. Pavlova's top and sides are smooth.
- To create little peaks around the Pavlova’s edge, use a small spatula.
- Pavlova should be baked for 1 1/2 hours, or until it feels dry to the touch. OFFSET the oven. Pavlova should be left in the warm oven with its entrance ajar to finish cooling.
- Transfer to a serving plate after cooled or keep in a sealed bag until needed.
- In a medium bowl, beat the heavy cream with frosting sugar with an electric mixer until stiff peaks form.
- Pour cream over the Pavlova’s top. Put lime juice in a glass or ceramic bowl.
- Slices of banana should be added and mixed with juice.
- Drain. Bananas, kiwifruit, starfruit, passionfruit, and lime rind can be used to decorate Pavlova.
Notes
Tips regarding Recipe
Egg Whites: Cold egg whites take longer to whip than those at room temperature. And egg whites that are room temperature whip up more volume than cold egg whites. Therefore, before beginning, ensure that the yolks are at room temperature. Superfine sugar: It melts more easily in egg whites. Pulse 1 cup of granulated sugar in a blender a few times to remove the sugar granule flavor. You can now use the ultrafine sugar in the recipe. Acid: You can use a single teaspoon of normal solution of vinegar cider vinegar, juice from lemons, or half teaspoon of cream of tartar. Mini Pavlovas: Instead of spreading the Pavlova mixture onto a single, huge 8–9-inch circle, divide it into smaller parts. Using an ATECO 849, I piped the batter into 6 miniature Pavlovas for the pictures.