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Delicious Pavlova Cake Recipe with Fruit

Name: Delicious Pavlova Cake Recipe with Fruit
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 egg whites; 1 cup sugar; 1 tablespoon of cornstarch; 1 teaspoon white vinegar; 1 cup of fresh cream; Assorted fruits (strawberry, kiwi, passion fruit)

Por

Master Receita Solta

Delicious Pavlova Cake Recipe with Fruit

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories450 kcal

Resumo para quem tem pressa

"Classic Pavlova with a baked meringue base with a thin, crispy crust and a soft marshmallow-like interior, topped with whipped cream and fresh fruit. A light and elegant dessert that contrasts the sweetness of the meringue with the vivid acidity of strawberries, kiwi, and passion fruit."

Delicious Pavlova Cake Recipe with Fruit

O Que Você Precisa Saber

- The vinegar and cornstarch added to the meringue ensure the soft and elastic center characteristic of Pavlova. - Slow cooking at 120°C dehydrates the outer shell without caramelizing the sugar, preserving the light color of the disc. - Complete cooling inside the turned-off oven avoids thermal shock and prevents the abrupt collapse of the structure.

Ingredients

Main Course

4 egg whites
1 cup sugar
1 tablespoon of cornstarch
1 teaspoon white vinegar
1 cup of fresh cream
Assorted fruits (strawberry, kiwi, passion fruit)

Instructions

Main Course

Preheat the oven to 120°C and line a baking sheet with parchment paper.

Beat the egg whites in a mixer until they are firm.

Gradually add the sugar, beating until a shiny meringue forms.

Gently incorporate the cornstarch and vinegar.

Pour the mixture into the pan, shaping a small relief in the center.

Bake in oven for 1 hour or until meringue is dry to the touch.

Turn off the oven and let the Pavlova cool completely inside.

Beat the heavy cream until stiff peaks form and set aside.

Once cooled, cover the Pavlova with the whipped cream and decorate with the fruits.

Serve immediately to enjoy the crispiness!

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Chef Tips

- Clean the mixer bowl with paper soaked in vinegar before beating to eliminate any fat residue. - Add the sugar spoon by spoon only after the egg whites form firm peaks to dissolve the crystals completely. - Assemble the whipped cream and fruits only at the moment of serving to prevent the moisture of the cream from softening the crunchy crust.

Variations

- Add seeds from a vanilla bean to the egg whites to perfume the meringue base. - Drizzle the whipped cream topping with a fresh passion fruit reduction with seeds to elevate the citrus contrast. - Shape individual mini pavlovas with a spoon to serve portioned servings at dinners and receptions.

Substitutions

- White vinegar can be replaced by filtered lemon juice or cream of tartar in the same measure. - Fresh whipped cream can be replaced by consistent plain Greek yogurt mixed with honey for a lighter version. - The suggested fruits (strawberry, kiwi, and passion fruit) can be swapped for raspberries, blackberries, blueberries, or fresh peaches.

How to Store

The meringue base baked without topping lasts up to 3 days stored in a perfectly airtight container in a dry and cool place. After applying the cream and fresh fruit, consume within 6 hours, as the moisture dissolves the meringue.

Can You Freeze It?

It is not possible to freeze Pavlova. Meringue is composed essentially of sugar and air, which attract moisture from the freezer and fall apart into sticky sugary liquid upon thawing.

What to Serve With

Sirva com espumante brut gelado, vinho branco de sobremesa de colheita tardia ou chá verde com hortelã. Folhas de hortelã fresca decorando as frutas trazem aroma extra.

Frequently Asked Questions

Why did the Pavlova crack on the side during baking?

Light surface cracks are natural on the outer shell of the Pavlova; deep cracks occur if the oven is too hot or if it is opened abruptly before the time.