Pavlova Cake With Strawberry And Whipped Cream
It will be ideal for Valentine’s Day, but not only, as is easy to make and very tasty, can be made any time.
The Pavlova cake recipe is light, delicate and delicious. Pavlova was created in honour of Russian ballerina Anna Pavlova during her tour of Australia and New Zealand.
The point was, that dessert to be as light and delicate as the ballerina and for this reason it is composed of meringue, whipped cream and fruit.
Crispy meringue on the outside and soft on the inside, whipped cream and sweet fruit fit perfectly in this dessert making it a real treat.
|Prep time||Cook Time||Rest Time||Total Time|
|20 min||60 min||30 min||110 min|
The most important part of this recipe is the meringue. The egg whites are carefully separated. No drop of yolk or fat should reach them. If this happens, the egg whites will not grow in volume and we will have to throw them away. The bowl in which you beat the egg whites must be well washed and degreased properly. This way we make sure that there are no traces of fat left that could ruin our Pavlova cake recipe.
Add to the meringue cornstarch and vinegar, ingredients that will give to the cake a specific texture, will be crispy on the outside and soft on the inside. It is the same important to bake the meringue over low heat. When ready, leave to cool completely in the oven. In this way it will keep its beautiful shape, it will not crumble. When is completely cold it can be assembled the cake, and put the whipped cream, the strawberry sauce and the fresh strawberries on it.
For the topping
For strawberry sauce
Start beating the egg whites with the salt. When it starts to harden, add the sugar mixed with the starch little by little, always with only one or two tablespoons.
Add also the vinegar.
It is ready when they form stiff peaks and we get a glossy looks meringue.
Using a pencil, mark out the circumference of a dinner plate on baking parchment, or if you prefer, can be made in square shape, as this time we did it.
Spread the meringue inside the circle, or square, creating a crater by making the sides a little higher than the middle.
Preheat oven to 120°C (248 °F).
Bake for 1 hour, then turn off the heat and let the meringue cool completely inside the oven.
Meanwhile we make the strawberry sauce.
For the strawberry sauce, start boiling the water and sugar in a pan at high temperature.
Within 10-15 minutes, the liquid evaporates and we get a sugary syrup. Toss the strawberries into the syrup and allow to cool.
Place in a blender, and process until smooth, then push the mixture through a sieve.
Place in the fridge.
With this sauce we will can sprinkle the whole pavlovas, but it is even more divine when served on individual slices.
When the meringue is cool, get the thoroughly chilled double cream out of the fridge and beat it into a hard foam with a tablespoon of sugar and vanilla extract.
Add the whipped cream to the cooled meringues.
Put the halved strawberries in the whipped cream, and finally pour the sauce over the whole top of the cake.
Sprinkle with icing sugar.
Can be decorated with mint leaves also.
Enjoy, Good Appetite!