A delightfully sweet summery meringue cake garnished with coconut whipped cream, strawberry swirl sauce, and berries.
Top Tips For Perfect Pavlova
- Avoid overwhisking the egg whites, since this can result in delated, cracked, or even ‘weeping’ Pavlovas. The mixture should be thick and glossy, with all of the sugar dissolved. Eggs that have been overbeaten will begin to break down and become gritty and runny.
- Before preparing this Pavlova dish, make sure all of your equipment and utensils are completely dry. The Pavlova’s success will be influenced by moisture. The same applies for any fats or egg yolks; make sure the egg whites are pure, or otherwise the mixture will not whip well.
- Slowly, at a low/medium speed, add the sugar to the egg whites (4-5 on a stand mixer). For the gradual dissolve that results in a flawlessly integrated sugar/egg white combination, one spoonful at a time is more than enough.
- Pavlova and humidity aren’t a good combination. Pavlovas should not be made on particularly humid days since they will leak/weep and collapse. Furthermore, once baked, the Pavlovas will continue to absorb liquid content, causing them to deteriorate and become’soggy’ more quickly.
- Make sure the Pavlovas are allowed to cool down gradually. It’s preferable to keep them in the oven until totally cold (about 6 hours) and avoid opening the oven during the baking process. Any abrupt temperature fluctuations can cause broken, collapsed shells and a reduction in the sticky inside.
- Patience is essential while creating meringue and Pavlova. For a more stable Pavlova, use low/medium whisking speeds (4-5 on a stand mixer out of 10) In order to achieve the right crispy exterior and soft, marshmallowy interior, the cooking duration must be at a low temperature for a long time (rather than at a higher temperature for a shorter time).
Notes On The Meringue Ingredients
- Sugar – The best sugar to use is caster sugar, which takes the least amount of time to whisk into the egg white mixture. You may also use a food processor to turn granulated sugar into a finer sugar. This, however, will take longer. Originally, I used granulated sugar in this recipe (as shown), but now I always use caster sugar.
- Egg Whites — Use room temperature eggs since cold eggs will not whip as well.
- White Wine Vinegar — An acid, such as vinegar or lemon juice, aids in the stabilization of the foaming egg mixture. Half the amount of cream of tartar might alternatively be used.
- Cornstarch/Cornflour (optional) — Helps the center keep its melt-in-your-mouth marshmallowy texture. It also helps to keep the egg whites from weeping during baking, which is especially important if you live in a humid area.
- Optional: 1 tablespoon freeze-dried strawberry or raspberry powder — To make a gorgeous pink swirl pattern in the meringue, swirl 1 tablespoon freeze-dried strawberry or raspberry powder into the meringue.
The exact ingredient proportions and remarks may be found on the recipe card below.
- Separate the egg whites from the egg yolks first (you can use the egg yolks for this Caramel Ice Cream). Preheat the oven to 140 degrees Celsius.
- To prepare the meringue, beat the egg whites in a stand mixer on medium speed (speed 4-5) or with a hand mixer on the lowest speed setting.
- When the eggs have reached the soft peak stage, it’s time to add the sugar.
- Enable 20-30 seconds between spoonfuls to allow the sugar to nearly completely dissolve. This should take about 10-15 minutes if you keep the speed steady. When firm peaks form, the liquid appears thick and glossy, and the sugar is totally dissolved (typically), it’s done.
- By spooning a little out of the bowl and feeling (by hand) for any sugar particles, you can see if the sugar is totally dissolved. If there aren’t any, the meringue is done. This will take much less time if you use caster sugar instead of granulated sugar.
- Finally, pour in the vinegar and mix for another 30 seconds or so, being cautious not to over-whip. You might alternatively fold this into the mixture slowly, being careful not to remove too much air.
- If you wish to use cornstarch, make a slurry with it and the vinegar before putting it in. If you like, you may also add the freeze-dried berry powder at this stage.
- Prepare two or three baking sheets with parchment paper, depending on how thick you want the meringue cake layers to be. Use a plate to trace the form on the underside of the parchment paper for consistent layer size.
- Divide the mixture between the baking sheets, spooning the meringue into the middle of each circle and spreading it evenly around the circle with a spatula.
- Bake them until they’re crisp on the exterior, no longer adhering to the parchment paper, and have lost their shine. If the meringue starts to brown, you’ve gone too far. This can take anywhere from 70 to 120 minutes, depending on how thick your layers are and how hot your oven is. It normally takes me roughly 70 minutes to make three layers; it takes me closer to 90 minutes to make two layers.
- It’s best to avoid opening the oven and causing any temperature variations in the meringue. Whether you need to verify, open the oven briefly and see if you can pull the Pavlova from the baking sheet without it sticking. If not, it will take a little longer.
- Turn off the oven once it’s finished cooking and allow it cool fully inside (or at least two hours). This will assist to keep the meringues from cracking by stabilizing them even more.
- Whip together all of the coconut cream ingredients just before serving.
- Stack the Pavlova cake layers, each with a dollop of coconut cream, a drizzle of strawberry sauce, and a handful of mixed berries. For more taste and serving possibilities, see the notes below.
Source: AlphafoodieDon’t miss interesting posts on Onnewslive