A very well known and yummiest dessert from Australia!!!! PAVLOVA😋😋 super crunchy exterior and marshmellowy inside.
Baked this for the first time and am sure that gonna try with some other flavours too… And very soon☺️.
Austalians are very much fond of fruits and especially berries and this gives them the reason to bake this delectable and delicious dessert.
You can top this bake with any fruit pulp or fresh fruits of your choice. I preferred strawberry compote as it’s the running season of this beauty and I made them last night.
This recipe can be served to 7-8 people.
4 egg whites
1+2 tbsp caster sugar or powdered sugar works too..I have used powdered sugar
1 tsp cream of tartar or lemon juice
1 tsp vinegar
2 tsp cornflour + 2-3 pinches extra
1 tsp vanilla essence
1 cup whipped cream and 1/2 cup strawberry compote to embellish the top of Pavlova
Preheat oven at 220° c and line a 28 cm square baking tray with baking or parchment paper. Usually people draw circle of any preferred measurement but I didn’t. You can do if you wish.
Take egg whites in a large bowl. Add cream of tartar. Using stand or hand mixer, beat at medium speed until frothy.
Add vinegar and cornfour and beat until you get soft peaks.
Now start adding powdered sugar a tbsp at a time and beat until stiff peaks you get. This takes around 4-5 minutes.
Now take the beater out. Add vanilla essence and fold well.
Now glue the parchment paper on 4 corners and centre with the batter using your finger and stick them with the tray. This prevents the paper from shrinking or they don’t turn on tour batter while baking.
Sprinkle 2-3 pinches of cornflour at the centre of the parchment paper. It makes your lifting the pavlova easier after it’s baked.
Transfer the pavlova batter onto parchment paper in portions and keep spreading in a round shape. Slight crater should be on top which will hold your embellishments. Lastly scrape from the bottom to top and give smooth surface around.
Now decrease the temperature to 110° c and bake for 1 hr 15 minutes. You cannot do skewer test here to check whether it’s done or not … Hehe…but don’t worry. It is done by now.
Now switch off the oven and leave the pavlova to cool down completely in the oven itself. Keep the door of your oven slightly opened. The door of my oven can stuck at any angles. But if your doesn’t, just use any kitchen prop to enable the door slightly opened. Leave in this position for 4-5 hours or overnight. So the best time to bake pavlova is evening or night.
Now after the resting period is over, take the tray out and carefully remove pavlova from the parchment paper and place on your serving dish.
Top it with whipped cream and compote. Add some mint leaves.
Set for 2 hours in refrigerator and slice and enjoy… Mmmmmmm😋