Pavlova in spring colors

Pavlova in Spring Colors

Preparation time: 45 minutes
Baking time: 60 minutes
Total time: 1 hour and 45 minutes
Number of servings: 10

Welcome to the world of refined desserts! Today, I will share with you a recipe for Pavlova in spring colors, an elegant and delicious dessert that will delight not only the eyes but also the taste buds. This recipe is inspired by the joy of spring, with delicate meringues and creamy filling, all decorated with fresh fruits. It is the perfect choice for a special occasion or simply to treat your family.

Pavlova, named after the famous Russian ballerina Anna Pavlova, is a dessert with a crispy exterior and soft interior meringue that has gained popularity worldwide. It is perfect for customization with various flavors and toppings, so let’s explore together how to prepare this wonderful Pavlova!

Ingredients

For meringue:
- 400g egg whites (approximately 12 egg whites)
- 800g powdered sugar
- 1 teaspoon salt
- 4 teaspoons vinegar
- 4 teaspoons cornstarch
- 1 tablespoon natural pomegranate juice (for pink meringue)
- 1 tablespoon natural mint syrup (for green meringue)
- 1 teaspoon matcha powder (Japanese green tea, for green meringue)

For filling:
- 150g cornstarch
- 600ml milk
- 1 vanilla pod
- 100g butter, at room temperature
- 300g fresh strawberries
- 600ml liquid cream
- 2 packets of cream stabilizer

For decoration:
- 100g strawberries for decoration

Preparation

1. Preparing the meringue:
Start by preheating the oven to 120°C. Prepare two trays lined with parchment paper and draw circles of the desired size for the meringue bases. These will be the bases of your Pavlova.

2. Whip the egg whites:
In a clean, dry bowl, add the egg whites and salt. Use an electric mixer to beat the egg whites at medium speed until they start to foam. Then, increase the speed and continue beating until you achieve stiff peaks.

3. Add the sugar:
Start adding the powdered sugar, one tablespoon at a time, mixing constantly until all the sugar is completely dissolved. This is a crucial step for achieving a smooth and shiny meringue.

4. Incorporate vinegar and cornstarch:
Once the sugar is fully incorporated, add the vinegar and cornstarch, sifted through a sieve, and gently fold with a spatula to keep the air in the meringue.

5. Color the meringue:
Divide the meringue into two bowls. In one, add the pomegranate juice and mix well. In the other bowl, add the mint syrup and matcha powder, mixing until well combined.

6. Shape the bases:
Use a spoon to place the meringue in the drawn circles on the parchment paper, forming pink and green meringue bases. Make sure the bases are even.

7. Bake the meringue:
Place the trays in the preheated oven and bake for 15 minutes at high temperature, then reduce the temperature to minimum and leave the oven door slightly ajar to dry them for 50 minutes. This step is essential for achieving the perfect texture.

8. Cool the bases:
Once baked, let the bases cool completely on a rack, then carefully remove the parchment paper.

9. Prepare the filling:
In a saucepan, add 500ml of milk and the seeds from the vanilla pod. Bring to a boil, and while waiting for it to boil, dissolve the cornstarch in the remaining milk (100ml). When the vanilla milk starts to boil, add the dissolved cornstarch and stir constantly until thickened. Remove from heat and let cool for 10 minutes.

10. Add the butter:
Once the cream has cooled, incorporate the soft butter, mixing until smooth.

11. Prepare the whipped cream:
In a separate bowl, whip the liquid cream with the cream stabilizer until firm. Once whipped, refrigerate it.

12. Assemble the Pavlova:
On a serving platter, start assembling the Pavlova. Place a pink base, add two tablespoons of cream, a generous layer of sliced strawberries, then a layer of whipped cream. Continue alternating layers: green base, cream, strawberries, whipped cream, and finally, place the smallest pink meringue base on top, with the remaining cream and whipped cream.

13. Decoration:
Decorate with fresh strawberries on top. Use your creativity to arrange the strawberries to make them look appetizing.

Practical tips

- Ensure that the bowls and utensils used for the egg whites are completely dry and free of grease; otherwise, the meringue will not rise properly.
- Use fresh eggs for the best results; older egg whites are harder to whip.
- You can replace strawberries with other seasonal fruits, such as raspberries or berries, for a different but equally delicious version.
- If you like a stronger mint flavor, you can add a few drops of mint extract to the green meringue.
- Pavlova is a dessert that is served immediately after assembly, but if you want to prepare it in advance, you can keep each component separate and assemble them just before serving.

Nutritional benefits

Pavlova is a relatively light dessert that enjoys the contribution of fresh fruits, providing important vitamins and antioxidants. Additionally, the meringue is low in fat but high in protein due to the egg whites. However, it is important to consume this dessert in moderation, considering the high amount of sugar.

Frequently asked questions

1. Can I use regular sugar instead of powdered sugar?
It is not recommended, as powdered sugar dissolves more easily and provides a finer texture to the meringue.

2. How can I prevent the meringue from cracking?
Make sure not to open the oven during baking and follow the temperature instructions.

3. How long can Pavlova be stored?
The meringue can be kept for a few days sealed in an airtight container, but it is recommended to assemble it with the filling and fruits just before serving.

To enjoy Pavlova in spring colors, I recommend a refreshing lemonade or green tea, which will perfectly complement the sweetness of the dessert. Whether you serve it at a party or simply to treat yourself, this recipe will surely bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: Meringue: 400g egg whites, 800g powdered sugar, 1 teaspoon salt, 4 teaspoons vinegar, 4 teaspoons cornstarch. Red meringue: 1 tablespoon natural pomegranate juice. Green meringue: 1 tablespoon natural mint syrup, 1 teaspoon matcha powder. Filling: 150g cornstarch, 600ml milk, 1 vanilla pod, 100g butter, 300g strawberries. Decoration: 100g strawberries, 600ml liquid cream, 2 packets cream stabilizer.

 Tags:  pavlova