Turkuaz Kitchen Pavlova is made with egg whites, superfine sugar, cornstarch, white vinegar, vanilla extract, and heavy whipping cream. This easy Pavlova recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 8 people.
Turkuaz Kitchen Pavlova Ingredients
- 6 medium egg white (room temperature )
- 1/4 tsp (2g) salt
- 1 1/2 cups (300g) superfine sugar
- 1 1/4 tsp (5g)white vinegar
- 1 tbsp (9 g) cornstarch
- 1 tsp vanilla extract or fruit extract
For The Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Vanilla
How To Make Turkuaz Kitchen Pavlova
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 280°F. Line two baking sheets with parchment paper and using a 7-inch springform cake bottom, draw two circles on the parchment paper.
- Whisk Egg Whites: In a large bowl, whisk the egg whites and a pinch of salt for a minute. Gradually add the sugar while continuing to whisk for 8-10 minutes until the meringue is stiff.
- Fold in Dry Ingredients: Evenly sprinkle the cornstarch, vinegar, and vanilla over the meringue. Using a wooden spoon, gently fold the mixture until just incorporated.
- Shape and Bake Meringue: Divide the meringue equally into the drawn circles on the prepared baking sheets. Bake for 1 hour and 15-20 minutes. Turn off the oven and let the meringues cool completely inside without opening the oven door.
- Prepare Frosting: In a bowl, using an electric mixer or hand mixer, beat the cold cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Pavlova: Once the meringues are completely cool, place one meringue round on a plate. Spread some frosting over it and add your favorite filling. Top with the other meringue round and spread the remaining frosting. Arrange with your favorite fruits and serve immediately.
Recipe Tips
- Use Room Temperature Eggs: Ensure your egg whites are at room temperature for better volume and stability when whisking.
- Gradually Add Sugar: Add the sugar slowly, one spoonful at a time, to ensure it dissolves completely and the meringue becomes glossy and stiff.
- Check for Stiff Peaks: Whisk until the meringue forms stiff peaks that hold their shape; this is crucial for a stable pavlova.
- Cool in Oven: Let the meringues cool completely in the oven with the door closed to prevent cracking and ensure they set properly.
- Assemble Just Before Serving: Add the frosting and fruits just before serving to keep the pavlova crisp and prevent it from becoming soggy.
What To Serve With Pavlova
Pavlova goes well with fresh berries, whipped cream, mint leaves, or chocolate sauce. It also can be served with fruit compote, lemon curd, passion fruit pulp, or vanilla ice cream for a delicious dessert.
How To Store Pavlova
- Refrigerate: Store leftover pavlova in an airtight container in the refrigerator for up to 2 days.
- Freeze: Freeze the meringue layers separately in an airtight container for up to 1 month. Thaw at room temperature before adding the cream and fruits.
Turkuaz Kitchen Pavlova Nutrition Facts
- Calories: 330 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 80mg
- Sodium: 125mg
- Total Carbohydrates: 31g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 3g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Ice Cream
- Turkuaz Kitchen Hot Chocolate
- Turkuaz Kitchen Basque Cheesecake
- Turkuaz Kitchen Chocolate Cake
Turkuaz Kitchen Pavlova
Description
Turkuaz Kitchen Pavlova is made with egg whites, superfine sugar, cornstarch, white vinegar, vanilla extract, and heavy whipping cream. This easy Pavlova recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
For The Frosting:
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 280°F. Line two baking sheets with parchment paper and using a 7-inch springform cake bottom, draw two circles on the parchment paper.
- Whisk Egg Whites: In a large bowl, whisk the egg whites and a pinch of salt for a minute. Gradually add the sugar while continuing to whisk for 8-10 minutes until the meringue is stiff.
- Fold in Dry Ingredients: Evenly sprinkle the cornstarch, vinegar, and vanilla over the meringue. Using a wooden spoon, gently fold the mixture until just incorporated.
- Shape and Bake Meringue: Divide the meringue equally into the drawn circles on the prepared baking sheets. Bake for 1 hour and 15-20 minutes. Turn off the oven and let the meringues cool completely inside without opening the oven door.
- Prepare Frosting: In a bowl, using an electric mixer or hand mixer, beat the cold cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Pavlova: Once the meringues are completely cool, place one meringue round on a plate. Spread some frosting over it and add your favorite filling. Top with the other meringue round and spread the remaining frosting. Arrange with your favorite fruits and serve immediately.
Video
Notes
- Use Room Temperature Eggs: Ensure your egg whites are at room temperature for better volume and stability when whisking.
- Gradually Add Sugar: Add the sugar slowly, one spoonful at a time, to ensure it dissolves completely and the meringue becomes glossy and stiff.
- Check for Stiff Peaks: Whisk until the meringue forms stiff peaks that hold their shape; this is crucial for a stable pavlova.
- Cool in Oven: Let the meringues cool completely in the oven with the door closed to prevent cracking and ensure they set properly.
- Assemble Just Before Serving: Add the frosting and fruits just before serving to keep the pavlova crisp and prevent it from becoming soggy.
Turkuaz Kitchen Pavlova, Pavlova Recipe