Pavlova, a delicacy that stole my heart from the very first bite! It’s no secret that this cake was named after the legendary ballerina, the queen of the stage – Anna Pavlova. Just like the ballet icon, this dessert is light, delicate, and irresistibly charming. Originating in New Zealand, it has also become a beloved treat in Australia.
Ingredients:
For the Meringue:
- Egg whites – 6
- Sugar – 300g (1.5 cups)
- Vanilla extract – 1 teaspoon
- Cornstarch – 20g (2 tablespoons)
- Lemon juice – ½ teaspoon
- White wine vinegar – 1 teaspoon
For the Cream:
- Mascarpone cheese – 220g
- Condensed milk – 100ml
- White chocolate – 100g
- Whipping cream – 250ml
Additional:
- Berries – 600g
Instructions:
- Wash and dry the berries. Whip 6 egg whites until soft peaks form, gradually adding 300g of sugar.
- While still beating, add 1 teaspoon of vanilla extract and 20g of cornstarch. Then add ½ teaspoon of lemon juice and 1 teaspoon of white wine vinegar.
- Achieve a glossy, stiff meringue. On baking paper, draw circles of the desired cake diameter. Create three 20cm (8-inch) diameter layers. You can also make individual mini-pavlovas or one large cake. Spoon or pipe the meringue onto the circles, creating small borders to prevent the cream and berries from spilling.
- Dry the cake layers in a preheated oven at 100°C (about 212°F) for 1.5 hours. They will form a firm crust while remaining soft inside. Carefully transfer the finished layers, along with the parchment paper, to a cooling rack.
- Prepare the mascarpone cream. Mix room-temperature mascarpone cheese with 100ml of condensed milk. Melt white chocolate (100g) using a double boiler or by placing it in a sealed plastic bag submerged in hot water. Let the chocolate cool slightly before cutting a corner of the bag and squeezing it into the mascarpone cream.
- Whip the cream until stiff peaks form, then combine it with the mascarpone cream.
- Assemble the cake, filling each layer with cream and berries. It’s recommended to serve the pavlova immediately, but it also tastes delicious a few hours after preparation when the flavors of the cream, meringue, and berries meld together.
Enjoy your delightful Pavlova!
