The only dessert that I always return to the duration of the warmer months is this strawberry and cream pave. Light like a cloud and covered with a cascade of berries: it is a recipe that never stops impressing, but could not be easier to do. It is the dessert that I love to bring to the table at the end of a dinner, and never Fail when I am a volunteer to bring a friend dessert. Just trust me and try it, you will be obsessed.
What is a Pavlova?
This dessert is that light of light as air. The base is a meringue of Malvavisco and Malvisco inside, with a high circle -shaped with swollen edges and a soft center to accumulate coverage. It is covered with whipped cream and fruit: strawberries, cherries, raspberries or what is mature and in season.
The beauty of a Pavlova is its rustic charm. It is to be a bit messy and exhaustive, which makes it perfect for relaxed summer meetings.
Why will you love this Pavlova?
- HEAD FRIEND: What means zero stress when the guests arrive, just cover it with whipped cream and fruit just before serving, and has a showstopper in their hands. The merengue base can be baked the previous day, releasing it to a glass of pink parts of the food).
- Light and seasonal: There are no heavy -gssitative or filling, only aerated meringue, whipped cream and juicy berries.
- Impressive but simple: With only a few ingredients, it will create a dessert that feels special enough for a celebration, but easy enough to raise one night of the week.
Ingredients you will need
The magic of this recipe is how the basic foods of the pantry transforms into something extraordinary. This is what you will need for merengue:
- Egg whites
- Granulated sugar
- Vanilla extract
- Lemon juice
- Cornstarch
- Kosher salt
And for coverage: whipped cream, strawberries, raspberries, cherries and (optional but recommended) a dispersion of edible flowers for that “wow” factor.
Tips for a perfect Pavlova
- Use egg whites at room temperature For maximum volume.
- Add sugar gradually While mixing, this helps create a stable and bright meringue.
- Let it cool slowly In the oven after baking. This step prevents the cracks and ensures that the interior remains soft and masculcal.
- TOP just before serving To keep crunchy meringue.
How to serve it
Once your Pavlova is fresh and ready, place a tail of a generous layer of freshly whipped cream. Cover with strawberries (half or whole), mix some raspberries or cherries, and if you feel more, decorate with edible flowers for a touch of color. Cut it at the table and serve immediately; He is intended to enjoy in all his disorderly and delicious glory.
***
If you are looking for more summer dessert ideas, try this fruit sorbet without agitation or this dreamer strawberry cake with mascarpone cream. Or move to get the recipe from my strawberries and my Pavlova cream.
Description
Light, aerated and covered with fresh berries, this strawberry pave and cream is the last dessert for summer entertainment.
- 1 TEAPOON Lemon juice
- 1 1/2 tapoons Corn starch
- 6 Egg whites
- 1 1/3 Cups Granulated sugar
- 2 tapo Vanilla extract
- Kosher salt pin
- For coverage: whipped cream, strawberries and cherries and raspberries (optional). The edible flowers are also beautiful!
- Preheat the oven at 200 ° F and adjust the shelf to the lowest third position.
- In a baking tray lined with parchment, wear a pencil to track a 8 “or 9” cake tray to form a circle.
- In a standing blender that adjusts with the whisk accessory, gathers egg whites at low speed until sparkling and small bubbles are formed. Turn the speed halfway, beating until egg whites form soft peaks. Very Little by little, it transmits the sugar with the blender that remains in the middle.
- Meanwhile, combine lemon juice and cornstarch in a small bowl. When egg whites form rigid peaks, add the lemon juice and the cornstarch mixture, then vanilla and salt.
- Beat at high speed for 5 minutes until the meringue is rigid and bright.
- Place the meringue on the scroll paper and form a high circle inside the template that traced. Create a slight divot in the center of the meringue and use your spoon to shape the sides of Pavlova on beautiful floors.
- Bake in the oven for 1 hour and 30 minutes, then turn off the fire, break the oven so that JAR remains (use a wooden spoon) and allow the meringue to feel for an additional hour in the oven. Remove from the oven and let cool, completely on a rack.
- When the meringue is completely fresh, transfer to a flatter server, cover with whipped cream and berries, and devour.
- Preparation time: 30
- Cooking time: 150
- Category: dessert
Keywords: Strawberry dessert, Pavlova, summer dessert