Pavlova with Fruits and Orange Sauce

In a clean, dry glass bowl, grease the sides with a little lemon juice to eliminate any trace of grease. This is a crucial step in achieving a perfect meringue. Using a mixer, start beating the egg whites until a light foam begins to form and the peaks become soft. It is important to add the sugar gradually to allow it to dissolve completely, ensuring that the meringue becomes thick, stiff, and shiny. Once you have achieved the desired consistency, add the cornstarch, vanilla, and vinegar. Use a whisk to gently incorporate these ingredients, being careful not to lose the air in the mixture.

Preheat the oven to 180°C (find equivalent at gas mark 4). In a lined baking tray, transfer the meringue and shape it into a disc about 18-20 cm in diameter. Leveling the surface of the meringue is important for an even appearance. After placing the meringue in the oven, reduce the temperature to 150°C (gas mark 2) and bake for 40-50 minutes. Every oven is different, so check the meringue at about 35-40 minutes by gently tapping the crust with your fingernail; if it sounds hollow and is firm, it is ready. Turn off the oven but leave the door ajar and allow the pavlova to cool gradually inside until both it and the oven reach room temperature. Don’t worry if the surface has cracked; this is a normal and even desired appearance.

If you do not intend to serve the pavlova within a few hours, keep the base in a plastic container with a lid in a dry place to prevent moisture absorption.

For the citrus sauce, in a small saucepan, add a little water and bring it to a gentle simmer, then reduce the heat to low. Squeeze the juice from the orange and lemon, preparing them for further use. In a heatproof bowl, combine the egg yolks with the sugar, citrus juice, and vanilla, whisking well. Place the bowl over the saucepan with water, on steam, and stir continuously for about 8-10 minutes until the mixture thickens. Add the cornstarch and continue to stir for another 4-5 minutes. Remove the bowl from the steam, add the butter, and stir until completely melted. Allow the sauce to cool before serving or store it in the refrigerator in a jar with a lid, where it can last up to a week.

To serve, whip the cream until firm and carefully spread it over the pavlova. Peel and slice the chosen fruits, crush the raspberries, and pour the orange sauce over the cream. Arrange the fruits on top as desired. Keep the pavlova cool until serving time to enjoy a light, airy, and delicious dessert.

 Ingredients: 4 large eggs separated 200 g sugar 3/4 teaspoon white wine vinegar or white balsamic vinegar 1+1/4 teaspoons cornstarch 1+1/2 teaspoons vanilla extract For the sauce (optional): 60 ml cup freshly squeezed orange juice 40 g sugar 3 egg yolks 1/2 teaspoon cornstarch 45 g unsalted butter For decoration: 200 ml whipping cream (without sweeteners) 1 kiwi a few slices of pineapple 1 mango 2 tablespoons frozen raspberries *For decoration, you can use any combination of fruits you like. I recommend using more tart fruits that complement the sweet meringue.

 Tags:  eggs unt sour cream wine sugar fruits oranges ice cream vegetarian recipes