Crispy & Chewy Pavlova: A Delightful Homemade Meringue Cake
Mastering the Art of Pavlova: Creating a Crispy Exterior and Chewy Interior
Discover the magic of creating a stunning Pavlova cake right in your own kitchen! This recipe guides you through crafting a meringue base that’s delightfully crisp on the outside and wonderfully chewy on the inside, reminiscent of soft marshmallows. With simple ingredients and straightforward steps, it’s perfect for any occasion. Topped with fresh strawberries and luscious whipped cream, this cake offers a beautiful balance of sweet meringue and tangy fruit. It’s an ideal treat for kids, a show-stopping dessert for gatherings, or a perfect companion for your afternoon coffee. Let’s bake this elegant Pavlova together!
For the Pavlova Meringue- 4 large egg whites, at room temperature
- 10g cornstarch (about 1.5 Tbsp)
- 130g granulated sugar (about 2/3 cup + 1 Tbsp)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Ensure your egg whites are at room temperature, as this helps them whip up into a stable meringue.
Step 2
In a clean, grease-free bowl, whisk the egg whites using an electric mixer or whisk on medium speed until foamy. Gradually add half of the sugar (about 65g) in 3-4 additions, continuing to whisk after each addition.
Step 3
Increase the mixer speed to high and continue whisking until stiff, glossy peaks form. This means when you lift the whisk, the meringue stands up straight. You can also test by inverting the bowl – the meringue should not slide out.
Step 4
Gently fold in the cornstarch (10g) into the stiff meringue using the lowest speed setting of your mixer, just for about 30 seconds. This helps achieve that characteristic chewy texture inside.
Step 5
Your meringue is ready when it’s firm and glossy. A good test is to turn the bowl upside down; if the meringue stays put, it’s perfectly whipped and stable! You’ll have firm peaks.
Step 6
Line a baking sheet with parchment paper. Spoon the meringue onto the parchment paper and shape it into your desired Pavlova form. Typically, a round shape with a slightly indented center is created to hold the toppings.
Step 7
Bake in a preheated oven at 100°C (210°F) for about 1 hour and 30 minutes. It’s crucial not to open the oven door frequently during baking. Once baked, allow the meringue to cool completely inside the oven. This slow drying process ensures a crisp exterior and a soft, chewy interior.
Step 8
Wash and slice your fresh strawberries into bite-sized pieces. You can get creative with the slicing and arrangement!
Step 9
In a chilled bowl, whip the cold heavy cream (150ml) with the sugar (30g) until stiff peaks form. Make sure the cream is well-whipped so it holds its shape beautifully.
Step 10
Once the meringue base is completely cool, generously dollop the whipped cream onto the center. Use a spoon or a piping bag to create an appealing presentation.
Step 11
You can add more meringue elements on top if desired, perhaps smaller piped meringues or a second layer of meringue, though this step is optional and depends on your preference.
Step 12
Arrange the sliced fresh strawberries artfully over the whipped cream. Feel free to add other berries like blueberries or raspberries for extra color and flavor.
Step 13
Finish by dusting with a little powdered sugar or adding a sprig of mint for a final touch. Your beautiful and delicious Pavlova is ready to be enjoyed! Serve immediately to savor that perfect crispy-chewy texture.
