Pavlova with lemon cream
Pavlova Recipe with Lemon Cream and Raspberry Jelly
Pavlova, an elegant and refined dessert, is a perfect choice for any special occasion or simply to indulge yourself after a long day. With a crispy crust and a soft, slightly chewy interior, this dessert pairs beautifully with a tangy lemon cream and a sweet-tart raspberry jelly. Even though the meringue may seem intimidating, with a few helpful tips and a little time, you'll achieve a spectacular result. Don't be afraid to try, as each attempt brings you closer to perfection!
Preparation time: 30 minutes
Baking time: 2 hours 5 minutes
Total time: 2 hours 35 minutes
Servings: 8
Ingredients
For the meringue:
- 5 egg whites (approximately 150 g)
- 150 g granulated sugar
- 100 g powdered sugar
- 1 teaspoon vinegar (preferably white wine, for a mild flavor)
- 1 tablespoon cornstarch
- A pinch of salt
For the lemon cream:
- 3 eggs
- 100 g sugar
- 50 ml freshly squeezed lemon juice
- 1 tablespoon cornstarch
For the jelly:
- 200 ml raspberry syrup
- 50 ml red wine (for a more complex flavor)
- 2 tablespoons cornstarch
Instructions
Step 1: Preparing the meringue
1. Preheat the oven: Preheat the oven to 200°C. Place a sheet of parchment paper in a baking tray, making sure it doesn’t move, so you can form the meringue.
2. Whip the egg whites: In a clean, dry bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat the egg whites until you achieve a firm foam.
3. Add the sugar: While continuing to mix, gradually add the granulated sugar, one tablespoon at a time, ensuring it is fully incorporated before adding the next. When the mixture becomes glossy and firm, add the powdered sugar and vinegar. Mix until everything is well combined.
4. Incorporate the cornstarch: Finally, add the cornstarch and mix for a few seconds to incorporate it.
5. Forming the meringue: Use a piping bag to form a disc approximately 22 cm in diameter on the parchment paper. You can also make a few small shapes to use as decoration.
6. Baking: Place the tray in the preheated oven for 5 minutes. Then, reduce the temperature to 100°C and let the meringue bake for 2 hours. It is important for the meringue to dry slowly, not bake quickly. At the end, the meringue should be crispy on the outside and soft on the inside. Turn off the oven and let the meringue cool completely inside for a few hours.
Step 2: Preparing the lemon cream
1. Mix the ingredients: In a bowl, beat the eggs with the sugar until frothy. Add the lemon juice and cornstarch, mixing well.
2. Double boiler: Place the bowl over a double boiler and stir constantly until the cream thickens and becomes smooth. This step is essential to avoid lumps.
3. Cooling: Once the cream has thickened, remove it from the heat and let it cool completely before using.
Step 3: Preparing the raspberry jelly
1. Mix the ingredients: In a small saucepan, combine the raspberry syrup, red wine, and cornstarch. Mix well to avoid lumps.
2. Boiling: Place the saucepan over medium heat and stir constantly until the mixture thickens. If you prefer a thinner jelly, you can reduce the cornstarch slightly.
3. Cooling: Once the jelly reaches the desired consistency, let it cool.
Step 4: Assembling the dessert
1. Assembly: Once the meringue has completely cooled, spread the lemon cream evenly over its surface. Then add the raspberry jelly on top.
2. Serving: You can decorate with lemon slices, fresh fruits, or mint leaves for an even more appealing look.
Chef's tip
- Egg quality: Use fresh eggs, as the egg whites whip better and will give you a more stable meringue.
- Sugar: It is essential to use granulated sugar and powdered sugar. Granulated sugar provides structure, while powdered sugar helps achieve a fine texture.
- Avoid moisture: Ensure all utensils and bowls are completely dry, as moisture can compromise the meringue.
Nutritional benefits
This Pavlova recipe contains a moderate amount of calories, around 250 calories per serving. The meringue is relatively low-calorie compared to other desserts, and the lemon cream provides a good dose of vitamin C, beneficial for the immune system.
Possible variations
- Berries: Instead of raspberry jelly, you can use a mix of fresh berries or a berry sauce for a more intense flavor.
- Flavors: Instead of lemon, you can experiment with other citrus fruits, such as oranges or limes, for a different flavor.
- Colored meringue: Add a few drops of food coloring to the meringue to create a more visually appealing effect.
Frequently asked questions
1. Why did my meringue crack?
Cracking of the meringue can be caused by baking too quickly or at too high a temperature. Make sure to follow the temperature and baking time.
2. Can I prepare the meringue in advance?
Yes, the meringue can be made a day before serving, but ensure to keep it in a dry and cool place to avoid moisture.
3. How can I avoid humidity in meringue?
It's ideal to make the meringue on a dry day. If the weather is humid, you can add a pinch of citric acid to the meringue to help stabilize it.
Delicious combinations
This elegant dessert pairs perfectly with a fruit tea or a sweet white wine, which will complement the flavors and add an extra touch of refinement. Additionally, a scoop of vanilla ice cream or lightly whipped cream can transform the Pavlova into a true culinary indulgence.
In conclusion, Pavlova with lemon cream and raspberry jelly is a dessert that not only impresses with its appearance but also with its taste. Whether it’s a celebration, a family meal, or a simple Sunday, this dessert will surely be a hit. So put on your apron, gather your ingredients, and enjoy the cooking process!
Ingredients: Meringue: 5 egg whites, 150 g granulated sugar, 100 g powdered sugar, 1 teaspoon vinegar, 1 tablespoon cornstarch, a pinch of salt. Lemon cream: 3 eggs, 100 g sugar, 50 ml lemon juice, 1 tablespoon cornstarch. Jelly: 200 ml raspberry syrup, 50 ml red wine, 2 tablespoons cornstarch.
