Preheat the oven to 150°C. Draw a circle with a diameter of 20 cm on baking paper and place it on the baking tray.
Użyj ołówka, aby narysować okrąg na odwrocie papieru.
Description
Pavlova is a light and crispy dessert with a creamy interior, originating from New Zealand. The meringue is made from egg whites, powdered sugar, and a bit of cornstarch, topped with whipped cream and fresh seasonal fruits. It is an exquisite dessert that delights with its delicacy and richness of flavors, perfect for special occasions and summer gatherings.
Ingredients Used
Ingredients (6)
Servings:
8
- Egg white 240 g
- Powdered sugar 200 g
- Cornstarch 10 g
- Seasonal fruit 300 g
- 30% heavy cream 250 g
- Lemon juice 10 ml
💰 Estimated dish cost:
~33.35 PLN
(4.17 PLN/serving)
💡 Click an ingredient to mark it as used
Preparation steps
1
2
Beat the egg whites until stiff peaks form, gradually adding powdered sugar until the mixture is glossy and stiff. Add lemon juice and cornstarch, and gently mix.
Ingredients:
Egg white, Powdered sugar, Lemon juice, Cornstarch
Upewnij się, że cukier całkowicie się rozpuścił.
3
Transfer the meringue mixture onto the prepared circle, shaping it into a dome. Smooth the surface with a spatula.
Uformuj lekko podwyższone brzegi, aby utrzymać śmietanę i owoce.
4
Bake at 150°C for 60 minutes, then turn off the oven and leave the meringue inside to cool completely.
Nie otwieraj piekarnika podczas pieczenia, żeby beza nie opadła.
5
Whip the cream until stiff peaks form. Spread it over the cooled meringue and decorate with seasonal fruits.
Ingredients:
30% heavy cream, Seasonal fruit
Wybierz owoce o różnych kolorach, aby uzyskać efekt wizualny.
Fun Fact
Pavlova was named after the Russian prima ballerina Anna Pavlova. This dessert is popular in both New Zealand and Australia, and its origin is the subject of many culinary disputes.
Best for
Tips
🍽️
Serving
Serve immediately after adding whipped cream and fruits to keep the meringue crispy. It pairs perfectly with a cup of tea or a light white wine.
🥡
Storage
Store the meringue in a dry place, without any additions, for up to 2 days. After adding cream and fruits, it is best to consume it immediately.
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