How to make pavlova
Pavlova: meringue dream for dessert
Pavlova is a luscious dessert that consists of a meringue mass and is filled with cream. The special thing is that it gets nice and crispy on the outside when baking and is soft on the inside.
The Pavlova does not skimp on sugar and whipped cream, but it still has a fresh note because it is garnished with plenty of fruit.
As a rule, pavlova is baked in the form of a large cake. But this is not mandatory as long as it is only meringue filled with cream and fruit.
Prepare the pavlova
The cornerstone of the Pavlova is a meringue. To do this, first whip egg white until stiff and then stir in sugar and powdered sugar. In addition, you can give the egg whites stability with lemon juice or a little vinegar. This also ensures that the pavlova is nice and crispy on the outside, but still has a soft core on the inside.
The meringue is then smeared into shape on a baking sheet. In the middle of the pavlova there should be a small hollow into which you can later put cream and fruit. In the oven, the mass slowly solidifies and when it has cooled down, the filling can be done.
The inside of the pavlova is filled with whipped cream. Additional sugar is not necessary, as the meringue already provides enough sweetness. When choosing the fruits, you can let your imagination run wild. Often kiwi slices, fresh berries or exotic fruits such as mango or passion fruit are used.
Pavlova: Who invented it?
There are various theories about the origin of the Pavlova. Both Australians and New Zealanders claim their invention for themselves. What is certain, however, is that the Pavlova was created in honor of the Russian ballerina Anna Pavlova, who performed her dance coast in both countries in the 1920s.
Pavlova with gooseberry and vanilla compote
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