Summer pavlova
Light meringue that’s crunchy on the outside but is marshmallow soft in the center, covered with cold whipped cream and topped with sour seasonal berries. That is what a real summer pavlova is!
I have published this recipe years ago in the magazine “Ievas Virtuve” and it hasn’t changed one bit since then. That means it is perfect.
Many recipes tend to use powdered sugar for the meringue, but I like to use plain sugar since I feel it makes the taste better and more real. Also, this recipe has gotten many compliments over the years from my friends I have shared it with. That it is easy and turns out perfectly every time you try it. So don’t be afraid to try it for yourself, good luck!
For the meringue
4 large egg whites, room temp
200 g fine granulated sugar
1 tsp vanilla paste or sugar
1 tsp vinegar (9%)
1 tsp corn starch
For the cream
300-350 ml heavy cream
2-3 tsp sugar
1 tsp vanilla paste or sugar
For decorating
Seasonal berries- strawberries, raspberries, currants, black berries etc.
1. Preheat the oven to 130 degrees (celsius).
Prepare the meringue
2. Beat the egg whites until light and fluffy, then gradually add the sugar and keep whisking. Finally add the vinegar and whisk until the sugar dissolves (feel between the fingers) and the whites are very stiff. When you turn the bowl around, the meringue holds in the bowl and nothing drips.
3. Stir in the vanilla paste and corn starch very slowly.
4. Draw a 20-22 cm circle on a baking sheet. Turn the sheet over so you can use the circle as a baking form.
5. Place the meringue in the center of the circle and spread it evenly around the circle. Create a bit higher edges so that it is easier to hold the cream when baked.
6. Bake in the middle rack of the oven for about 70 min. The meringue will turn a slightly cream color. Once done baking, turn off the oven and leave a small crack open (put a spoon in the door, just so the hot air can escape). Leave the meringue to cool completely, about 2h. This can be done the day before as well.
Make the cream
7. When the meringue has cooled, and shortly before serving the pavlova, start preparing the cream.
8. Using an electric mixer beat whip the heavy cream until it starts doubling in size. Then gradually add the sugar and keep beating until nice and gentle peaks form. Add the vanilla. Be careful not to over mix.
Assemble the cake
9. Gently remove the meringue from the baking sheet and transfer to the plate or stand you will be serving it on.
10. Spread the cream on top of the meringue evenly.
11. Decorate generously with seasonal berries.
Recipe: Ārija Avota
Photo: Ieva Andersone
Published: Ievas Virtuve, santa.lv
