Meringue cake (Pavlova)
Pavlova Cake with Meringue and Berries
Preparation time: 30 minutes
Baking time: 75 minutes
Total time: 1 hour and 45 minutes
Number of servings: 8-10
If you are looking for a spectacular dessert that is easy to make and full of fresh flavors, Pavlova cake is the perfect choice! This recipe will transform your egg whites into a light and crispy meringue, topped with delicious whipped cream and berries. A true delight for your taste buds!
Ingredients:
For the meringue base:
- 6 egg whites
- 350 g sugar
- 1 teaspoon vinegar (preferably white wine)
- 2 teaspoons cornstarch
For the filling:
- 250 ml whipped cream (you can use more, depending on your preferences)
- 350 g berries (raspberries, blackberries, blueberries)
- 3 tablespoons sugar
- 1 teaspoon gelatin granules
Step by step:
1. Preparing the egg whites: Take the egg whites out of the freezer a few hours before starting the recipe, so they fully thaw. Make sure the bowl you use to beat them is clean and dry to achieve a perfect foam.
2. Beating the egg whites: Using an electric mixer, beat the egg whites on medium speed until they start to become frothy. Then, gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a glossy and firm meringue. It should form stiff peaks.
3. Adding the final ingredients: Carefully fold in the vinegar and cornstarch while mixing on low speed. These ingredients will give the meringue a more stable texture.
4. Shaping the meringue bases: On a baking sheet, draw a circle (or a heart, if you prefer!). Using a piping bag, pipe the meringue inside the outline, shaping it carefully. Ensure the meringue is even.
5. Baking the meringue: Preheat the oven to 120°C. Place the tray on the second rack and add another empty tray on the first rack to prevent burning. Bake the meringue for 75 minutes, leaving the oven door slightly ajar to allow steam to escape. At the end, turn off the oven and let the meringue cool completely inside.
6. Preparing the filling: Thaw the berries, keeping the juice. Hydrate the gelatin in the fruit juice and, after it swells, gently heat it to liquefy. Mix 3 tablespoons of sugar with the berries and add the dissolved gelatin.
7. Assembling the cake: Once the meringue has completely cooled, place the first layer on a platter. Spread a generous layer of whipped cream, then add 2/3 of the berries. Carefully place the second layer of meringue on top and finish with the remaining whipped cream and berries.
Practical tips:
- If using frozen egg whites, ensure there are no traces of yolk in them for a perfect foam.
- You can experiment with different types of fruits, such as peaches or kiwi, to give your cake a personal touch.
- Pavlova cake is best served fresh, but you can keep it in the fridge for a day, covered with plastic wrap to prevent drying out.
Serving suggestion: Sprinkle a little powdered sugar over the Pavlova cake before serving for an elegant look and an extra touch of sweetness. This refined dessert is sure to be the star of any festive meal!
Ingredients: For a meringue base, we need the following: -6 egg whites -350 g sugar -1 teaspoon vinegar -2 teaspoons cornstarch For filling: -250 ml whipped cream (more can be added) -350 g berries -3 tablespoons sugar -1 teaspoon gelatin granules
