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New Zealand Pavlova with Berries and Cream
A classic New Zealand dessert, Pavlova is a meringue-based cake with a crisp crust and soft, marshmallow-like filling, traditionally topped with whipped cream and fresh fruit.
🧂 Ingrediënten
- 4 large Egg whites(at room temperature)
- 250 g Caster sugar
- 1 tbsp Cornflour (cornstarch)
- 1 tsp White vinegar
- 1 tsp Vanilla extract
- 300 ml Heavy cream(whipped)
- 300 g Mixed berries(fresh, such as strawberries, raspberries, blueberries)
👨🍳 Instructies
- 1
Preheat oven to 150°C (130°C fan/300°F/Gas Mark 2). Line a baking tray with parchment paper and draw a 20cm (8-inch) circle on it.
💡 Pro Tips: Ensure the parchment paper is well-secured to the tray to prevent it from moving. - 2
Whisk egg whites in a clean, dry bowl until stiff peaks form.
- 3
Gradually add caster sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy, and the sugar has dissolved.
💡 Pro Tips: Test by rubbing a little meringue between your fingers; it should feel smooth, not gritty. - 4
Gently fold in the cornflour, vinegar, and vanilla extract.
💡 Pro Tips: Be careful not to overmix and deflate the meringue. - 5
Spoon the meringue onto the prepared circle on the baking tray, shaping it into a nest with a slight well in the center.
💡 Pro Tips: Create swirls and peaks for visual appeal. - 6
Bake for 1 hour and 30 minutes, or until the pavlova is crisp on the outside and sounds hollow when tapped.
💡 Pro Tips: Do not open the oven door during baking. - 7
Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
💡 Pro Tips: This prevents cracking. - 8
Once cooled, carefully transfer the pavlova to a serving plate. Top with whipped cream and fresh berries just before serving.
💡 Pro Tips
- ✓Ensure all equipment is grease-free for perfect meringue.
- ✓Room temperature egg whites whip up better.
- ✓Cooling the pavlova in the oven is crucial for its texture.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a teaspoon of lemon zest to the meringue for a citrus note.
- Use passionfruit pulp or kiwi fruit slices for a tropical twist.
- Drizzle with chocolate sauce before serving.