This is a perfect texture dessert perfect to finish the meal!
A long time has passed since I wanted to taste Pavlova, I saw it during the holidays on social networks, some were in the form of a crown and it was super beautiful! But since I am not the queen of dessert, I hesitated.
But since I had a remaining egg white to pass, I embarked on the adventure.
I must say that it is a dessert that is super light, not too sweet and that provides an entire effect on the table!
You can prepare all the elements the day before and assemble Pavlova when using. The Pavlova Cotta meringue maintains a few days in a hermetic dish at room temperature, but away from the sun’s rays.
To try!
Pavlova
May 3, 2025
Preparation time
30 minutes
Cooking time
1 hour, 45 minutes
Total Temps
2 hours, 15 minutes
Ingredients
Meringue pavlova
- 4 egg whites
- 215 g. descending
- 15 g. corn starch
- 1 teaspoon. white vinegar
Vanilla pastry cream
- 2 cups of milk
- 5 egg yolks
- 150 grams of sugar
- 25 grams of flour
- 25 grams of corn starch
- 2 vanilla pods or 2 teaspoons. vanilla petrol
Decoration
- Fresh fruit of your choice
- Sugar powder (optional)
Instructions
Meringue pavlova
- Preheated the oven at 250 ° F.
- In a small bowl mix the corn starch with vinegar. Reserve.
- In the bowl of your drummer on the base* mix the egg whites until it becomes a foam. Gradually add the sugar while mixing until it is obtained by peaks. Add the mixture of corn starch and vinegar. Then beat the mixture for 2 minutes.
- On a pan equipped with parchment paper, using a spoon, place the meringue in small cuts of diameter of 15 cm. Place the back of the spoon over the cuts to make a small cavity.
- Cook for 1:30 or junction as the cuts are slightly golden.
Vanilla pastry cream
- In a saucepan, he warms the milk with vanilla.
- Before boiling, remove the pan from the heat and instill for 10 minutes.
- Pass the mixture of milk and vanilla with sieve, then boil again.
- Mix the sugar with the egg yolks, then add the flour and corn starch.
- Add the mixture of egg yolk to the milk mixture and bring to a boil, mixing. From the first broth reduces the fire and beer to the desired consistency.
- Leave to fear 20 minutes.
- Place a cellophane card directly on the custard, smooth to not have bubbles between the paper and the cream.
- Refrigerate for 2-3 hours.
Assembly
- I advise you to assemble Pavlova just before serving.
- Fill each Pavlova meringue from one to two tablespoons of vanilla pastry cream. Add the fruits of your choice and suspend from icing sugar.
© 2025 Family recipes
