The pavlova is a sweet summer of Australian origin, whose base is a meringue covered in whipped cream and decorated with fresh fruit. The difficulty in this dessert is to be able to prepare a meringue golden, crispy outside and soft inside. The end result will be tasty!
- 6 white eggs
- a tablespoon of apple cider vinegar with white wine
- 2 ounces of cream of tartar (or 4 grams of baking powder)
- 15 grams of corn flour
- a teaspoon of vanilla extract
- 250 grams of sugar
- a pinch of salt
- 300 ml fresh cream + 30 grams of sugar
To prepare the pavlova preheat the oven to 250 ° C, then look of the meringue: temperstura environment to take the eggs and separate the yolks from the whites. With the beaters of a mixer to whip the egg whites, then add salt and cream of tartar, vanilla extract, finally.
In a separate bowl combine the corn flour sugar, add it on eggs, one tablespoon at a time, while the beaters are still in operation, until no ingredients. Finally add the vinegar twice. The result should be creamy and hard to spread on a baking sheet lined with parchment paper, forming many small disks with raised edges. At this point bring the oven at 120 ° C, bake the meringue and leave to cook for an hour and a half.
After the time necessary to turn the oven off, open the door slightly and let the pavlova cool completely basic. Wash fruit and cut it into pieces. Whip the cream, add sugar. Put the meringue on a serving platter and cover with whipped cream. Garnish with fresh fruit.