I love this dessert, I have been preparing it for many years and I can't get enough of it, so I wholeheartedly recommend it!
There are many options, but the most common is meringue, whipped cream and fruit.
My favorite pavlova is the one with top, vanilla cream, whipped cream and seasonal fruits.
A lot of people say that they don't get the meringue top or that they don't come out at all, lately I haven't been able to remove it completely from the baking sheet and I also found out why, I'll tell you you :)))))), I honestly tell you that I was very upset :)))) that although I'm not a beginner, I failed.
I kept sticking to one recipe, that of Laura Vitale, who I don't say was not good, it was delicious, but if you look on her Youtube channel you will see that she has no problem with cracking the countertop, take the fallen parts and eat them with gusto :)))), here I declare myself slightly perfectionist because I want the meringue to be fixed in its place and not scattered in all directions (I admit that a good period of time did not bother me too much).
I have seen this in several Chefs, who at one point eat Pavlova with a spoon without worrying about the appearance, as long as the taste is delicious.
Usually I used to make this cake quickly before, but I realized that it doesn't work like that, you have to be well prepared and thought through every step, so I went to study the problem and I succeeded.
The most important thing you will have to arm yourself with is patience, without it you can't achieve a great countertop.
I asked for some advice from some friends and I can say that they helped me somehow, the first and most important is the perfect cooling of the countertop, it takes somewhere more than 3 hours, only this way you will be able to remove it and detach it intact.
As you can see my countertop looks absolutely perfect after an hour and a half, but not being completely cooled, when I detached it, it started to crack easily, here the fault is the impatience that characterizes me sometimes (well not all the time) :)))))) So I know for sure that next time I can present it intact.
If the countertop had cooled for three hours or even better, it would have been more than easy to keep it intact.
The second piece of advice I received is the ideal baking temperature, 100 degrees Celsius maximum 110.
I watched many tutorials on preparing Pavlova, being curious what they were doing differently from what I knew.
It is especially important to wash the mixer well, the bowl of the mixer and then dry them perfectly, so that no trace of grease remains, because this will prevent the meringue from growing.
When separating the eggs, be very careful not to get any yolk between the whites (fff important).
Another important step is the way the meringue is prepared, the egg whites must be at room temperature, I used them cold, and another equally important is the mixing time, the mixer is stopped when the sugar is no longer felt during the test. between the fingers (well, that's what I knew).
Again it would be very important to use the finest sugar possible, and if you don't have it you can make it yourself at the grinder, I do the same and I add a vanilla sachet for perfume and aroma.
Another step you need to keep in mind is the addition of lemon juice and starch which is done at the end with a paddle by wrapping and not in the mixer (I didn't do that).
The current recipe is a very good, balanced one, a delicious crunchy meringue start will form on top, and inside it will remain creamy exactly as it should be. With a very delicious vanilla cream on top, fresh whipped cream and strawberries, you will have the perfect dessert.
I know I wrote a novel, but if you want a perfect Pavlova you will read carefully and take into account everything I told you, and if you have other tips feel free to write them here and be helpful to everyone.
- 300 gr. vanilla powdered sugar, (made at the grinder, I added an envelope of vanilla sugar)
- 6 egg whites (keep in mind) at room temperature
- 20 gr. starch
- 10 ml of lemon juice
- 6 yolks
- 150 gr. sugar
- 50 gr. starch
- 3 sachets of vanilla sugar
- 600 ml milk
- 250 ml sweetened liquid cream
- 200 gr. of fresh strawberries
- mint leaves
Preparation time: less than 90 minutes
RECIPE PREPARATION Pavlova dessert with vanilla cream and strawberries:
The egg whites are mixed with the foam for 30 seconds, then the sugar is added in 4 stages, not in a single tranche, attention is very important!
Mix for about 12 minutes until you no longer feel the sugar between your fingers during the test.
Stop the mixer, add it to the bowl, mix the lemon juice with a spatula by wrapping, then add the starch, proceed in the same way, mixing with wide movements.
In the baking tray lined with baking sheet, put all the meringue in the middle, imagining that you will give a round shape about the base of a plate (or about the size of the plate), level well with a spatula as you wish. I combed it with a dough comb.
I used to draw a circle on the sheet but over time I realized that I can do this easily by calculating with my eyes.
Preheat the oven to 100 degrees and bake the meringue for 1 hour and 40 minutes or 1 hour 45 until the top is well baked.
When the time has elapsed, turn off the oven, open the door slightly and leave it to cool for at least three hours.
After the countertop has cooled, it can be easily detached with a spatula from the baking sheet, then left to slide on a plate.
Meanwhile, prepare the vanilla cream:
In a tall bowl, mix the yolks with the sugar and starch.
The milk is heated and when it boils, leave it for half a minute, then quickly pour it over the yolk composition and mix well.
Pour everything back into the bowl, keep on low heat, stir continuously, until it boils for a minute and thicken the cream, then set aside and leave to cool.
When we put the cream, we take care to mix it with a vertical mixer in case it has hardened and to bring it in a flowing form and it can be placed with a spoon over the counter.
Put whipped cream on top and decorate with strawberries, mint leaves and why not, with a little vanilla powdered sugar.
I would have liked to offer you a section, but since last night and so far I have not left a trace, it was so delicious) Maybe I will succeed ... next time!
A wonderful delicious dessert!