Pavlova with vanilla cream and whipped cream

Pavlova with Vanilla Cream and Whipped Cream

Preparation time: 20 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

Pavlova is an elegant, airy, and delicious dessert that combines the crispness of meringue with a fine cream and fresh fruits. Its name comes from a great ballerina, and this dessert is just as refined and graceful. Whether you serve it at a special occasion or simply to treat yourself, Pavlova will bring a smile to anyone's face.

The basic ingredients are simple, but the final result is simply spectacular. In this recipe, we will learn how to make a perfect Pavlova, with a delicious vanilla cream and a topping of fruits. And don't worry if you've had some difficulties in the past – every day is a new opportunity to succeed!

Necessary ingredients:

- 4 egg whites
- 1/4 teaspoon of vinegar (for stability)
- 1 cup of granulated sugar (about 200 g)
- 1 packet of Dr. Oetker vanilla pudding
- 3 tablespoons of sugar (for pudding)
- 500 ml of milk
- 200 ml of liquid cream (preferably Hulala for a rich taste)
- Fresh fruits (e.g., strawberries, kiwi, cherries, raspberries) for decoration

Useful tips about ingredients:

1. Egg whites: Make sure there are no traces of yolk, to achieve a perfect meringue. It's ideal to use fresh eggs, and the egg whites should be at room temperature for better whipping.

2. Sugar: Use fine granulated sugar to ensure it completely dissolves in the egg whites. You can opt for powdered sugar, but you will need to adjust the quantity.

3. Vinegar: This helps stabilize the meringue, giving it an airy texture and better structure. You can use white vinegar or wine vinegar, and the amount is sufficient.

4. Pudding: You can use store-bought vanilla pudding or make homemade vanilla pudding for an extra flavor boost.

Preparation technique:

1. Preheating the oven: Start by preheating the oven to 110 degrees Celsius. A lower temperature is essential for baking the meringue slowly and evenly.

2. Beating the egg whites: In a clean bowl, add the egg whites and beat them with an electric mixer on medium speed until frothy. Add the vinegar and continue mixing. Gradually add the sugar, one tablespoon at a time, beating well after each addition until you achieve a glossy and firm meringue. Test the consistency: the meringue should form stiff peaks that do not droop.

3. Shaping the meringue: On a baking sheet lined with parchment paper, lightly grease a circle with butter to help the meringue stick. Use a spatula or spoon to shape the meringue into the desired form. You can make a crater in the middle to add the vanilla cream later.

4. Baking: Place the tray in the oven and bake the meringue for 45-50 minutes. It is important not to open the oven door during baking. When the time is up, turn off the oven, but leave the meringue inside to cool gradually – this will prevent cracking.

5. Preparing the pudding: While the meringue is cooling, prepare the pudding according to the instructions on the packet. Generally, mix the 3 tablespoons of sugar with 500 ml of milk and bring to a boil, stirring constantly. When the pudding has thickened, let it cool.

6. Assembling the Pavlova: Once the meringue has completely cooled, carefully remove it from the parchment paper. Place the vanilla pudding in the central crater of the meringue. Then, add the fresh fruits on top and finish with whipped cream.

Serving suggestion: You can sprinkle a little powdered sugar on top for an elegant look or add a few mint leaves for a touch of freshness. Pavlova is best served immediately to enjoy the crisp texture of the meringue and the fine cream.

Possible variations: Experiment with different types of fruits, such as mango, peaches, or berries, and you can replace the vanilla pudding with chocolate pudding for a decadent version. Also, for those who prefer a tangy taste, add some raspberries on top.

Nutritional benefits: Pavlova is a lighter dessert compared to other cakes due to its lower fat content, but be mindful of portions, as the sugar in the meringue and whipped cream can add calories. Each serving has about 250-300 calories, depending on the ingredients used.

Frequently asked questions:

1. Why did the meringue crack?: Cracking can be caused by rapid temperature changes. Make sure to let the meringue cool slowly in the oven.

2. Can I make Pavlova a day in advance?: It is recommended to prepare it a few hours before serving, but for best results, consume it fresh.

3. How can I avoid a sticky meringue?: Ensure that the meringue is well-baked and dry. If you have time, you can leave the Pavlova in the turned-off oven for a few hours to dry out.

Pavlova with Vanilla Cream and Whipped Cream is a dessert that will surely impress anyone. So, don't hesitate to try this recipe and enjoy a sweet moment with your loved ones!

 Ingredients: 4 egg whites, 1/4 tsp vinegar, 1 cup sugar, 1 packet vanilla pudding Dr. Oetker, 3 tbsp sugar, 500 ml milk, 200 ml liquid cream Hulala

 Tags:  cake vanilla cream