Pavlova is a classic dessert made with meringue, Chantilly cream, and red fruits of your choice, such as blackberries, strawberries, or raspberries, as in the recipe we’re sharing today. Created in honor of the famous ballet dancer, Pavlova is a delightful dessert with a crisp exterior and a creamy interior....
Ingredients
Meringue
egg whites egg whites3
salt1pinch
sugar1cup
cornstarch1tbsp
lemon juice1tbsp
Chantilly Cream
fresh heavy cream1 1/4cups
powdered sugar1/2cup
Topping
raspberries1/2kg
bars couverture chocolate2
Nutrition (per serving)
Calories
193.8kcal (9.69%)
Protein
0.8g (1.62%)
Carbs
31.1g (11.31%)
Sugars
26.4g (52.8%)
Healthy Fat
2.1g
Unhealthy Fat
4.3g
% Daily Value based on a 2000 calorie diet
How to make Raspberry Pavlova
Prepare the Meringue
- Step 1
Place the egg whites in a bowl and beat them until stiff peaks form. Gradually add ¾ cup of the sugar while continuing to beat until the meringue is thick and glossy.
- Step 2
Mix the remaining sugar with the cornstarch. Gently fold this mixture into the meringue using a spatula, alternating with the lemon juice. Use folding motions to maintain the airiness of the meringue.
Shape the Meringue
- Step 1
Line a baking sheet with parchment paper. In the center, draw a 23 cm (9-inch) diameter circle. Spread the meringue evenly within the circle using a spatula, creating a layer about 1 cm (½ inch) thick.
- Step 2
Transfer the remaining meringue into a piping bag. Pipe concentric circles around the edge of the base to create a deep well in the center.
Bake the Meringue
- Step 1
Preheat your oven to 150°C (300°F). Place the baking sheet in the oven and bake the meringue for 1 hour at low heat.
- Step 2
After the baking time, turn off the oven but leave the meringue inside for another 30 minutes to dry out the exterior while keeping the interior slightly moist.
Prepare the Chantilly Cream
- Step 1
In a bowl, whip the fresh heavy cream with the powdered sugar until it reaches a Chantilly cream consistency (soft peaks).
Assemble the Pavlova
- Step 1
Fill the well in the meringue with the Chantilly cream. Decorate the top with raspberries.
- Step 2
Chill the Pavlova in the refrigerator for 1 hour before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
193.8kcal (9.69%)
Protein
0.8g (1.62%)
Carbs
31.1g (11.31%)
Sugars
26.4g (52.8%)
Healthy Fat
2.1g
Unhealthy Fat
4.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the egg whites are at room temperature for better volume when whipping.
Avoid opening the oven door while the meringue is baking to prevent it from collapsing.
Use fresh raspberries for the best flavor and presentation.
Chill the Chantilly cream before whipping to achieve a stable consistency.
Shave the couverture chocolate just before serving to maintain its texture and appearance.
FAQS
Can I use other fruits instead of raspberries?
Yes, you can use other red fruits like strawberries, blackberries, or even a mix of fruits for variety.
How do I store leftover Pavlova?
Store leftover Pavlova in an airtight container in the refrigerator for up to 2 days. However, it is best enjoyed fresh.
What is the purpose of cornstarch in the meringue?
Cornstarch helps stabilize the meringue and gives it a slightly chewy texture inside while keeping the exterior crisp.
Can I make the meringue in advance?
Yes, you can bake the meringue a day in advance and store it in an airtight container at room temperature. Assemble it with cream and fruit just before serving.
What is couverture chocolate, and can I substitute it?
Couverture chocolate is high-quality chocolate with a higher cocoa butter content, ideal for melting and garnishing. You can substitute it with regular chocolate if needed.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia