Pavlova
mimma
Preparation time
40 minutiDifficulty
FacileCooking time
1 ora e 30 minutiServings
8Raffreddamento
2 oreScopri la Pavlova, dolce leggero e croccante fuori con un cuore soffice, decorato con panna montata e frutti freschi. Il dessert perfetto per stupire con gusto ed eleganza.
Ingredients
- Fresh cream400 ml
- Granulated sugar250 g
- Egg white180 g
- Strawberry150 g
- Raspberry80 g
- Blueberries80 g
- Powdered sugar30 g
- Cornstarch (Maizena)15 g
- Passion fruit3 u (150 g)
- Cream of tartar2 g
- Vanilla extract1 teaspoon
- Kiwi1 u (100 g)
- Apple cider vinegar1 tablespoon
- Fine saltto taste
Procedure
0. Preheat the oven (static) to 250°
1. Now take care of the meringue: take the eggs at room temperature and separate the egg whites from the yolks.
2. Using a mixer, beat the egg whites until stiff, adding a pinch of salt. Then, still beating, add the cream of tartar (baking powder) and a teaspoon of vanilla extract (or a sachet of vanilla extract).
3. In a separate bowl, combine the sugar (preferably extra fine) with the cornstarch and add the mixture to the eggs one spoonful at a time, while the whisk is still running and until all the ingredients are combined.
4. Finally add the vinegar a couple of times.
5. You should obtain a creamy, firm mixture that you'll spread onto a baking sheet lined with parchment paper, forming a fairly thick disk with slightly raised edges (the diameter should be a little more than a hand's breadth). Shape the edges with the back of a spoon to create waves.
6. At this point, bake the meringue, setting the oven thermostat to 120° and leave it to cook for about 1 hour and a half in a static oven.
7. Then turn off the oven, crack the door slightly, and let the pavlova base cool completely (at least a couple of hours, but ideally, bake it the night before and decorate it the next day). The cake will shrink significantly, flattening in the center and expanding at the base. You should get a golden meringue.
8. Wash the fruit, cut the strawberries and kiwis into slices and leave them to dry a little.
9. Whip the cream, adding a pinch of salt and the icing sugar little by little. Once it's ready, place it on the surface of the meringue with the back of a spoon.
10. Decorate with the sliced fruit, blueberries, and raspberries, and finally sprinkle with the pulp of three passion fruits. You can obviously vary the fruit to your liking, but I recommend keeping the berries. Their tartness counteracts the sweetness of the cream and meringue, lending the cake a fresh, light touch.
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Creation date Dec 06, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.