Treat yourself and your loved ones to the ultimate dessert experience with our pavlova.
Pavlova is a delicate and elegant dessert named after the famous Russian ballerina, Anna Pavlova. It consists of a crisp and airy meringue shell with a soft, marshmallow-like interior, topped with a sweet, delicious cream and fresh berries.
Ingredients Meringue:
- 6 egg whites
- 130 g sugar
- 1 tblspoon corn starch
- Juice of half of lemon
- Variates of berries
- Mint leaves
Ingredients for Creme patissiere:
- 6 egg yolks
- 500 ml milk
- 80 g cornstarch
- 100 g sugar
- Vanilla essence
- 350 ml double cream
Procedure:
- Start the recipe by splitting the egg white from the egg yolks and place them in two different bowls.
- Our next step is to make the crème patisserie. Over the egg yolks, add the sugar, corn starch, vanilla essence, and a bit of milk.
- In a saucepan over medium heat, add the milk then pour the egg mixture and whisk constantly until the cream thickens.
- When the cream is thickened, take it off the heat and place plastic wrap directly on top of the custard to avoid the top to be dry.
- Let the custard cool down at room temperature then place in the refrigerator for 3 to 4 hours to set.
- Meanwhile, we need to start making the meringue which consist in mixing the egg whites with the help of a hand mixer.
- Mix the egg white until it starts to become airy, then add the sugar, corn starch and the lemon juice.
- Mix until the meringue is glossy and thick.
- Place the meringue in a pipping bag with a star pipping tip then pipe the meringue on silicon baking mat or on baking paper. The meringue shells need to have space in the middle for the cream therefore make a round base of meringue then pipe the meringue on the edge of the base in a swirl motion .
- Bake the meringue shells in the oven at 100 Celsius for 50 to 60 minutes, then turn off the oven and let the shells cool down in the warm oven for about 40 minutes.
- Fill the shells with the cream, top them with the berries then serve.
- Enjoy!
