HOW TO PREPARE PAVLOVA.

Pavlova is a popular dessert that originated in either Australia or New Zealand (both claim it!), named after the Russian ballerina Anna Pavlova. It consists of a crisp meringue shell that is light and airy on the inside, topped with whipped cream and fresh fruits. Here’s how you can prepare a classic pavlova:

Ingredients:

For the Meringue:

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract

For the Topping:

• 1 cup (240ml) heavy cream, chilled
• 1 tablespoon powdered sugar (optional, for sweetening the whipped cream)
• Fresh fruits (e.g., strawberries, kiwi, berries, passion fruit)
• Mint leaves, for garnish (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.

1. Prepare the Meringue:

• In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, a spoonful at a time, while continuing to beat on high speed. Beat until the meringue is glossy and stiff peaks form. This may take about 8-10 minutes.

1. Add Cornstarch, Vinegar, and Vanilla:

• Sprinkle the cornstarch over the meringue and add the white vinegar and vanilla extract. Gently fold them into the meringue using a spatula until just incorporated.

1. Form the Meringue Shell:

• Spoon the meringue onto the prepared baking sheet, forming a circle or oval shape that is about 8-9 inches in diameter and about 1 inch high. You can create a slight indentation in the center to hold the toppings later.

1. Bake the Meringue:

• Place the meringue in the preheated oven and immediately reduce the temperature to 225°F (110°C). Bake for 75-90 minutes, or until the meringue is crisp on the outside and dry to the touch. It should be firm and lightly golden in color. Turn off the oven and leave the meringue to cool completely inside the oven with the door slightly ajar.

1. Prepare the Topping:

• In a chilled bowl, whip the heavy cream with powdered sugar (if using) until soft peaks form.

1. Assemble the Pavlova:

• Carefully transfer the cooled meringue shell to a serving platter. Spread the whipped cream over the top of the meringue.

1. Add Fresh Fruits:

• Arrange your choice of fresh fruits over the whipped cream. Common choices include strawberries, kiwi slices, berries, and passion fruit pulp. You can be creative with the fruit selection and arrangement.

1. Garnish and Serve:

• Garnish the pavlova with mint leaves if desired. Serve immediately as the meringue may soften over time due to the whipped cream and fruits.

Tips:

• Storage: Pavlova is best assembled and served immediately after topping with whipped cream and fruits. Leftovers can be stored in the refrigerator for a few hours, but the meringue may soften.
• Fruit Variations: Experiment with different fruits based on seasonal availability and personal preference. Tropical fruits like mango and pineapple also work well.
• Decoration: You can dust the pavlova with a light sprinkle of powdered sugar just before serving for an extra touch.

Pavlova is a delightful dessert that combines the crispiness of meringue with the lightness of whipped cream and the freshness of fruits, making it perfect for special occasions or as a refreshing treat anytime!