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Pavlova Recipe

Name: Pavlova
Prep time: 20 minutes
Cook time: 1 to 1.5 hours
Yield: 8
Cuisine: New Zealand/Australian
Ingredients: egg whites: 90g; granulated sugar: 200g; cornstarch: 2g; white vinegar: 5g; vanilla extract: 2g; whipped cream: 45g; fruit: 60g

egg whites granulated sugar cornstarch white vinegar vanilla extract whipped cream fruit gluten free

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a light and airy texture with a crisp crust and a soft, marshmallow-like center, often topped with whipped cream and fresh fruit. This dessert is known for its contrast in textures and sweetness, paired with the slight tartness of fruit to balance the flavors. Pavlova is a delightful dish that's perfect for those who appreciate a delicate sweetness and a variety of textures in their dessert.

🌎 New Zealand/Australian: Dessert

🔥 Calories 350kcal
🍗 Protein 4.5g
🍚 Carbs 60g
🧈 Fat 7.5g

🥗 Ingredients:

egg whites (90g)
granulated sugar (200g)
cornstarch (2g)
white vinegar (5g)
vanilla extract (2g)
whipped cream (45g)
fruit (60g)

🍳 How to cook (8 servings):

Cooking Time: 1 to 1.5 hoursPreperation Time: 20 minutes

Meringue Preparation

Separate egg whites from yolks, ensuring there is no yolk or grease in the mix. Beat egg whites until soft peaks form. Gradually add sugar, beating until the meringue looks glossy. Fold in cornstarch, vinegar, and vanilla extract. Shape the meringue on a lined baking sheet and bake at a low temperature until crisp on the outside.

Assemble the Pavlova

Once the meringue base has cooled, spread a generous layer of whipped cream over the top. Decorate with fresh strawberries, raspberries, or any fruit of your choice. The fruit not only adds a vibrant color but also a fresh tartness that complements the sweetness of the meringue and cream.

⭐️ Nutrition facts:

Pavlova is relatively low in fat, considering the majority of its composition comes from egg whites and fruit. However, it is high in sugars, primarily from the granulated sugar used in the meringue and potentially sweet fruit toppings. It offers a modest amount of protein from the egg whites.