La pavlova (también conocida como pavlova de kiwi) es probablemente el mejor postre de verano y un plato imprescindible el día de Navidad. Así es como preparo la mía.
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Category
Dessert
Servings
8
Prep time
20 minutes
Cook time
2 hours
A pavlova (aka the kiwi pav) is probably the best summer dessert and a must-have on Christmas day. Here's how I make mine.
Ingredients
- 7 eggs, separated
- 290g (10.23 oz) caster sugar
- 2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 300ml (10 fl oz) thickened cream
- 2 tbsp icing sugar (confectioners' sugar)
- fruit for garnishing
Directions
Preheat the oven to 120°C (250°F).
- In a bowl or stand mixer with a whisk attachment, whisk the egg whites until they start to double in size.
- Gradually sprinkle in the sugar, one spoonful at a time, while continuously mixing.
- Continue mixing until all sugar has dissolved. Test this by rubbing a small amount of the mixture between two fingers; it should feel smooth.
- Add the cornflour, vinegar, and vanilla, mixing until well incorporated.
- Line a baking sheet with parchment paper. Use a cake mould as a guide to shape the pavlova. Dust the tray with cornflour, remove the mould, and then add the meringue mixture. Use a palette knife to shape it into a round.
- Bake in the oven for 1.5 hours. Do not open the door during baking. After the time is up, turn off the oven and leave the pavlova inside to cool completely.
- Once completely cool, whip the cream with the icing sugar and spread over the top of the pavlova. Garnish with fresh fruit.
- Enjoy your delicious Kiwi Pavlova!
