I admit honestly: I am a sweet tooth. Of course, with age you have to limit yourself in many ways. But there were times when I baked cakes, patties, cakes, etc. every week. Then, when I lived in Poland, I continued to discover new dimensions of confectionery art. It was there that I first tried Pavlova’s cake. Since then I can say for sure that this is my favorite dessert! Today I share with you his recipe. Bon Appetit everyone!
- 6 room temperature egg whites
- 1 1/2 cup (350 g) caster sugar
- 2 tsp cornstarch
- 1 tsp vinegar
- 1 tbsp boiling water
- 1 vanilla pod
- 230 ml double cream
- 150 ml natural yogurt
- 2 tbsp vanilla essence
- 2 tbsp icing sugar
- Strawberries, raspberries, blueberries, edible flowers
- For the preparation of meringue: preheat oven to 110C. In a clean glass bowl, whisk the whites until smooth, whilst adding the powdered sugar (this should take about 5-6 minutes). The more sugar, the more glossy will be the egg whites mass. Together with the last portion of sugar add cornstarch, continuing to whip another minute. When the sugar is completely dissolved add vanilla kernels, pour vinegar and boiling water. Whisk again. The entire process should take 15-17 minutes. The finished protein mass should be slightly stretched with a glossy surface.
- On the baking sheet lay out the baking paper, draw a circle with a diameter of 20-22 cm. Turn over the paper and put it in the circumscribed circle of merengue.
- To put in the oven, heated up to 110 C, on an middle level for 2,5 hours. Then turn off the heat and leave the merengue to cool in the oven (without opening the oven door) for at least 2 more hours, or better at night. It is important that during the preparation of meringue in the oven its doors should be closed all the time.
- The ideal meringue should be crunchy from above and stretching inside.
- For cream: whip the cream to a hard foam with sugar, mix with yogurt and vanilla.
- On meringue lay out the cream and berries. Decorate with edible flowers.
- Cake decorate immediately before serving.