Skip to main content

Berry Pavlova

 Welcome back! 

Today, we have a really interesting dish: a pavlova! This dessert hails from Australia/New Zealand, and is actually associated with summertime, which includes their Christmas/holiday season. It is similar to a meringue in terms of its composition and production, and you get a wonderful contrast between the crunchy outer shell and the fluffy interior. Plus, the fresh berries greatly add to the dish, adding color in both visual presentation and flavor.

Berry Pavlova


Ingredients:

  • 4 egg whites
  • 1 cup sugar
  • 2 teaspoons corn starch
  • 1 teaspoon apple cider vinegar (or lemon juice/white vinegar)
  • 1 teaspoon vanilla extract
For the whipped cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar

Directions:

  1. Crack the eggs open and pour the egg whites into a bowl.
  2. Mix the sugar and corn starch together in a separate bowl.
  3. Whisk until the egg whites have reached soft peaks.
  4. Add this sugar/corn starch mixture into the egg whites, 1 tablespoon at a time while whisking until stiff peaks.
  5. Fold the vinegar and vanilla extract into the mixture until it is homogenous. At this point, your batter should be pretty thick and glossy.

  6. Preheat the oven to 350°F.
  7. On a baking pan, spread the batter out, either into one big circle or several small pavlovas. Make the top concave into shallow little bowls so that you can put the toppings on. If you want a more even circle, you could use a piping bag to make the pavlovas.

  8. Once preheated, put the baking pan in and immediately lower the heat to 250°F. Bake for 75 to 90 minutes.
  9. Once done, leave the pavlova in the oven to let it cool.
  10. After cooling, you can store the pavlovas in a sealed, dry place, but not the fridge!
  11. Prepare the whipped cream by whisking the whipping cream with the sugar until stiff peaks. Store this in the fridge until use.
  12. Assemble when you are ready to eat: Take the pavlova, spread a little bit of whipped cream on the top, and finish by generously garnishing with various berries!
Berries are the most common topping for the pavlova, but there are other various fruits that could also pair excellently with the base. Because this is a rather sweet dish, you could use some more sour fruits like kiwi or pineapple or even something like lemon curd instead of the whipping cream. Also, it is important to note that this is not a dish that can sit around for a long time; generally, you'll want to eat it within a day of making it.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Habanero Salsa

Welcome back!  Today, we have a fiery Habanero Salsa! Salsa is deceptively easy to make - just chop up a few ingredients and put it through a food processor - and if you do it yourself, you're able to get it to exactly the right consistency and flavor that you want. In this case, we were able to concoct a devilishly spicy salsa with a fresh habanero. Plus, this is so much fresher than the store-bought variety of salsa! Habanero Salsa Ingredients: 3 medium tomatoes (or Roma tomatoes), deseeded 1/4 small red onion 1 jalapeno 1 habanero Cilantro 1 tablespoon lime juice Pinch of salt Directions: Chop the tomatoes, onion, jalapeno, and habanero into rough chunks - not diced. Cut the cilantro so that there aren't any long stems. Add the chopped ingredients into a food processor along with the lime juice and salt. Pulse until the desired consistency is reached. This salsa is great by itself but it also is an amazing way to add an extra kick to guacamole or some Brisket Queso, and of ...
Post a Comment
Read more