Pavlova cake is a portioned version of the famous Pavlova cake, which many people love for its exceptional delicacy. It is quite quick and easy to prepare, which is a big advantage. The main thing is not to leave the kitchen for a long time and to periodically check the baking process of the egg white base through the window: it should retain a beautiful white color and only brown slightly.
Pavlova cake is a refined dessert with an airy texture that often steals the show at any meal. The base of the Pavlova is a crispy meringue crust, made from egg whites beaten with sugar to achieve a slightly crunchy texture on the outside and a soft, fluffy interior. The secret to a successful meringue is to be patient and beat it long enough to achieve that firm but slightly creamy consistency. If you want to impress yourself or your guests, Pavlova is a dessert you will definitely be proud of, thanks to its elegance and taste.
Ingredients
- For the base:
- Egg whites (from 6 eggs)
- Sugar2 cups
- Lemon juice (from half a lemon)
- Cornstarch2 tbsp
- For the cream:
- Whipping cream 36%⅔ cup
- Powdered sugar½ cup
- Mascarpone1 cup
- For decoration:
- Berries ( blueberries, strawberries)
- Mint leaves
Per serving
Method
- Beat the egg whites with a mixer until stiff peaks form.
- Gradually add the sugar, lemon juice, and cornstarch.
- Place the mixture in a piping bag and line a baking tray with baking paper.
- Drip the egg white mixture from the pastry bag onto the baking tray in small circles, making the edges low. Bake at 100 degrees Celsius for 2 hours.
- Prepare the cream: beat the whipped cream with the powdered sugar using a mixer, then once smooth, add the mascarpone and beat again with the mixer.
- Once the egg white base is ready, let it cool completely. Put the prepared cream in a pastry bag and use a metal mold to fill the egg white baskets with cream.
- Garnish with berries and, if desired, a few small mint leaves. Sprinkle with a little powdered sugar.
