If you’re looking for a show-stopping, light dessert that makes you say “wow” at first glance… Pavlova is the answer! A crispy cloud on the outside and soft on the inside, garnished with whipped cream and a shower of berries: it’s the perfect dessert to impress guests without going crazy in the kitchen. And don’t be fooled by its appearance: it’s simpler than it seems!
- Soft Berry Bundt Cake – Easy, Quick, and Delicious. Perfect for Breakfast
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- GLUTEN-FREE AND LACTOSE-FREE BLUEBERRY PLUMCAKE – Soft, Light, and Delicious – Cooked in an Air Fryer
- Soft and Quick Blueberry Muffins: The Perfect Homemade Breakfast
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz egg whites
- 1 1/2 cups sugar
- 2 tsp lemon juice
- 1 1/2 tbsp cornstarch
- 1 cup whipping cream
- 1 packet vanillin
- 7 oz frozen berries
- 2 tbsp sugar
Tools
- Stand Mixer
- Baking Tray
- Spatula
- Parchment Paper
Steps
In the bowl of the stand mixer, place the egg whites (make sure they are at room temperature for at least 24 hours). Start whisking and gradually add the sugar, lemon, and cornstarch until you obtain a nice stiff meringue.
Line a baking tray with parchment paper, securing the parchment paper on the sides with a bit of meringue so it doesn’t move. Form a circle. You can also make a single cake without a hole in the center if you prefer.
Flatten the surface well where the filling will go. Bake for 90 minutes at 212°F.
Meanwhile, in a pan, melt the berries with 2 tablespoons of sugar for about 10 minutes. Whip the cream with the vanilla, leaving it slightly soft, not too whipped.
Transfer the pavlova to a serving plate and fill it with the cream.
Add the cooled berries. Let it rest in the fridge until it’s time to serve.
You can replace the berries with seasonal fruit, and use Chantilly cream instead of whipped cream.
