Receita Solta

Pavlova: The Dessert of Dreams

RS

Por

Master Receita Solta

Pavlova: The Dessert of Dreams
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories445 kcal

Resumo para quem tem pressa

"Classic dessert of meringue baked slowly at low temperature with a crunchy outer shell and marshmallow-like interior, topped with fresh unsweetened whipped cream and decorated with tart fresh fruits."

Pavlova: The Dessert of Dreams

O Que Você Precisa Saber

- White vinegar and cornstarch stabilize the egg white proteins, ensuring a soft and elastic interior. - Cooking at one hundred and twenty degrees followed by cooling in the closed oven prevents collapse and thermal shock. - The nest shape with raised edges accommodates the whipped heavy cream and retains the natural juices of the fruits.

Ingredients

Main Course

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

Instructions

Main Course

1

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

2

Bata as claras em neve até que comecem a formar picos, adicione lentamente o açúcar e continue batendo até que esteja bem firme.

3

Add the vinegar and cornstarch, mixing gently with a spatula.

4

Pour the mixture into the lined pan, shaping a high rim and a hollow in the center.

5

Take to the oven and bake for 1 hour or until it is crispy on the outside and soft on the inside.

6

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

7

Meanwhile, beat the heavy cream until firm peaks form.

8

Assim que a Pavlova estiver fria, coloque o chantilly por cima e decore com as frutas picadas.

9

Serve immediately or keep in a cool place until serving time.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Pavlova: The Dessert of Dreams com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Make sure the mixer bowl is completely free of fat or traces of egg yolk. - Add the sugar spoon by spoon only after the egg whites reach firm peaks to dissolve the crystals. - Assemble the whipped cream and chopped fruits only at the moment of serving so as not to soften the dry meringue shell.

Variations

- Peneire uma colher de cacau em pó sobre o merengue antes de assar para criar um efeito marmorizado rústico. - Regue a montagem final com polpa fresca de maracujá com sementes para elevar o contraste cítrico com o açúcar. - Adicione folhas frescas de hortelã ou manjericão picado miúdo junto aos morangos para conferir aroma herbal.

Substitutions

- White vinegar can be replaced by an equal volume of filtered lemon juice or powdered cream of tartar. - Fresh heavy cream can be exchanged for whipped vegetable topping or chilled thick coconut cream. - The traditional fruits can be replaced by raspberries, blackberries, chopped fresh mangoes or tangerine segments.

How to Store

Store the baked and unfilled meringue base in a metal tin or airtight container in a dry room temperature for up to five days. Do not store in the refrigerator before assembling, as the refrigerator's humidity dissolves the sugar.

Can You Freeze It?

It is not recommended to freeze this dish at any stage; the meringue thaws releasing watery gummy syrup, losing the crunchy crust and completely deconstructing the creamy emulsion of the whipped cream with the fruits.

What to Serve With

Serve with tart passion fruit syrup with seeds, warm blueberry jam, fresh slices of acidic kiwi, a glass of chilled brut sparkling wine, or a refreshing water flavored with cucumber slices and fresh mint leaves.

Frequently Asked Questions

Why did the meringue cry sugary liquid?

The sugar was not dissolved completely in the beating or the oven was too hot, expelling sugar syrup.

Can I assemble the pavlova hours in advance?

No, the moisture from the whipped cream and fruits softens the crunchy shell; assemble at most thirty minutes before serving.

Why should the pavlova cool inside the oven?

The gradual reduction of temperature prevents thermal shock with the ambient air, preventing deep cracks in the base.

Can I use powdered sugar in the meringue?

Yes, powdered sugar dissolves faster than regular granulated sugar and produces a very fine and satin texture.

You might also like

Fale pelo WhatsApp