Berry Pavlova

Cookinero 24 Oct 2022

19350

Many stories and legends are associated with this magnificent dessert... According to one of them, these weightless cakes were the favorite delicacy of the famous ballerina Anna Pavlova. These cakes are distinguished by tenderness, unobtrusive sweetness, which are ideally combined with the sourness of fresh berries. In addition, this dessert is a great way to utilize a lot of fresh proteins.

How to cook Berry Pavlova

Step 1

On baking paper, draw 4 circles with a diameter of 15 cm. Turn the paper over - the outlines of the drawn circles should be visible - this is a template for laying out the meringue

Step 2

Preheat the oven to 120 degrees. Mix sugar and cornstarch thoroughly.

Step 3

We make meringue. We begin to beat the whites at medium, closer to high, speed. Add a pinch of salt. Whip to soft peaks

Step 4

Continuing to beat, we begin to pour in 1 tsp. cornstarch-sugar mixture - pour gradually. If you pour a lot and often, there is a risk that the sugar will not dissolve. For meringue, it is preferable to take fine sugar. By the end of the whipping, when all the sugar mixture is over, you should get a homogeneous, slightly shiny snow-white mass. Important! Meringue is dangerous both under-whisked and over-whisked. Therefore, as soon as the meringue holds its shape well and looks glossy and uniform, we stop beating. Add vanilla extract and lemon juice and beat until smooth (about 1 minute).

Step 5

We shift the meringue into a pastry bag with a round nozzle of at least 1 cm. We plant "nests" in a circle, that is, we make a "substrate", and then we make sides in a circle. If the meringue is beaten correctly, you should not have anything leaking or deforming - an absolutely stable mass

Step 6

Bake the blanks in an oven heated to 120 degrees for 1.5 hours. Next, turn off the oven and, without opening the door, leave for at least 2 hours. I always leave overnight

Step 7

Cooking cream. My ideal option for this dessert is whipped cream (or as confectioners call it, Chantilly cream). Beat very cold cream at the highest speed of the mixer, adding powdered sugar. Since the meringue "nests" are very sweet in themselves, do not add a lot of powdered sugar to the cream - otherwise it will be cloying. And I do not advise whipping the cream to firm peaks. Tenderness and difference in textures are important here - crispy meringue and tender cream

Step 8

We spread the whipped cream in the nests, decorate with your favorite berries. Ideal - red currant, strawberry, blueberry. Sprinkle lightly with powdered sugar before serving.

Step 9

We serve immediately (this dessert will not withstand long standing and cannot be stored), surprise guests and enjoy the wonderful taste and delight of your guests and relatives :)