Pavlova Dessert with Fresh Berries

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

And now, even if you're not a fan of meringues (personally, I'm not a big fan!), cut a piece of Pavlova and marvel at its incredibly delicate flavor!

Ingredients

Egg white - 2 pieces
Vanilla salt - 4.2 oz
Corn Starch - 2 teaspoons
Vinegar essence - 1 teaspoon
Whipped Cream - 1 cup
Fresh Berries - 3.9 oz

Step by Step guide

Step 1

Beat the egg whites at high speed until a sufficiently thick foam forms, then gradually add the sugar while continuing to beat. We need stiff peaks. To be honest, I had never baked meringues before, and I had never whipped egg whites to any peaks, this was my first experience, but it turned out quite successful. Stiff peaks mean that the whipped egg white mixture holds its shape for a few seconds and doesn't spread immediately. It's really not that complicated; you just need to be patient and whip for a long time.

Step 2

After achieving the desired consistency of the egg white mixture, gently fold in the cornstarch and vinegar, distributing it evenly throughout the mixture, and we can finally move on to baking. From these proportions, I made two individual Pavlovas. I drew two circles on parchment paper laid out on a baking sheet, each slightly smaller than a saucer, and carefully placed the egg white mixture on them.

Step 3

Bake for 25 minutes at 338°F. But be sure to keep an eye on it! The Pavlova should turn a light cream color and have a thin crust. Ovens can behave unpredictably, so if the crust isn't baked through, you can increase the baking time slightly.

Step 4

Let the Pavlova cool directly in the oven. After that, transfer it to a serving plate, drizzle with cream, and decorate with berries. For decoration, whipped cream (at least 33%) and fresh berries are usually used; I wanted to make a bright summer 'batch' of Pavlova, so I whipped the cream with a small amount of fresh blueberries and used pretty blueberries for decoration.