"Classic" Pavlova
with wild berries and whipped cream
Ingredientes
Pavlova
- 4 egg whites (at room temperature)
- pinch salt
- 140 g white sugar
- 140 g powdered sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
Whipped Cream
- 300 ml heavy cream
- 3 tbsp white sugar
- 150 g wild berries
- powdered sugar
Preparação
Pavlova
- Grease a tray and line it with parchment paper. Preheat the oven to 200 º C.
- In the mixer, beat the egg whites with a pinch of salt until they reach stiff peaks.
- One spoonful at a time, add the sugar to the egg whites. Keep beating until it is fully incorporated, creating a meringue.
- Mix the powdered sugar with the cornstarch. Slowly add this mixture to the meringue, the same way you did in the previous step.
- Lastly, pour in the vinegar and beat a little more. The meringue should be completely smooth, without any bits of undissolved sugar.
- With a pencil, draw a circle of about 20 cm in diameter on the parchment paper.
- Using a spatula, transfer the meringue to the tray, using the circle as a guide. Smoothen the top of the pavlova.
- Place the tray in the oven and immediately lower the temperature to 100 º C. Bake for about 2 hours. Then, turn off the oven and let the pavlova cool down inside it for at least another 2 hours.
Decoration
- Beat the heavy cream until stiff peaks form, slowly adding the sugar in the process.
- With a spatula, spread the whipped cream on top of the cooled pavlova. Decorate with a piping bag.
- Finish the decorating by placing the wild berries on the whipped cream and topping them off with a bit of powdered sugar.
Notas
To get a pavlova with nicely shaped "walls", before you bake it, make sure to use the back of a spoon to mold them with an up and down motion.