Write a recipe pavlova

Here’s a classic Pavlova recipe, a light, crispy meringue-based dessert topped with whipped cream and fresh fruit. It’s perfect for any celebration or special occasion!

Ingredients

For the Meringue:

• 4 large egg whites (at room temperature)
• 1 cup (200g) caster sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 2 tbsp powdered sugar (optional, for sweetness)
• 1 tsp vanilla extract (optional)

For the Topping:

• Fresh fruits (kiwi, berries, passionfruit, strawberries, or any seasonal fruit)

Instructions

1. Prepare the Meringue:

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a circle (about 8-10 inches in diameter) on the paper to guide your meringue shape.
2. In a large, clean mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the mixture is thick, glossy, and stiff peaks form.
3. Gently fold in the cornstarch, vinegar, and vanilla extract, ensuring the mixture remains fluffy.
4. Spoon the meringue mixture onto the parchment paper, shaping it into a circle or nest. Create a slight dip in the center to hold the whipped cream and fruit.
5. Bake for 1 to 1.5 hours, or until the meringue is dry and lightly golden. Turn off the oven and let the Pavlova cool completely inside with the oven door slightly ajar.

2. Prepare the Whipped Cream:

1. In a chilled bowl, beat the heavy cream, powdered sugar (if using), and vanilla extract until stiff peaks form.

3. Assemble the Pavlova:

1. Once the meringue is cool, transfer it to a serving platter.
2. Gently spread the whipped cream over the meringue, filling the center.
3. Top with fresh fruits like kiwi, strawberries, passionfruit, or any fruit you prefer.

Serving and Storage:

Pavlova is best served immediately after assembly, but it can be stored in an airtight container for a few hours before serving. For longer storage, keep the meringue and whipped cream separate and assemble just before serving.

This dessert is a crowd-pleaser with its delicate meringue base and vibrant fruit toppings. Whether you’re in Australia, New Zealand, or elsewhere, Pavlova makes any occasion feel special!

Here’s a classic Pavlova recipe, a light, crispy meringue-based dessert topped with whipped cream and fresh fruit. It’s perfect for any celebration or special occasion!

Ingredients

For the Meringue:

• 4 large egg whites (at room temperature)
• 1 cup (200g) caster sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 2 tbsp powdered sugar (optional, for sweetness)
• 1 tsp vanilla extract (optional)

For the Topping:

• Fresh fruits (kiwi, berries, passionfruit, strawberries, or any seasonal fruit)

Instructions

1. Prepare the Meringue:

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a circle (about 8-10 inches in diameter) on the paper to guide your meringue shape.
2. In a large, clean mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the mixture is thick, glossy, and stiff peaks form.
3. Gently fold in the cornstarch, vinegar, and vanilla extract, ensuring the mixture remains fluffy.
4. Spoon the meringue mixture onto the parchment paper, shaping it into a circle or nest. Create a slight dip in the center to hold the whipped cream and fruit.
5. Bake for 1 to 1.5 hours, or until the meringue is dry and lightly golden. Turn off the oven and let the Pavlova cool completely inside with the oven door slightly ajar.

2. Prepare the Whipped Cream:

1. In a chilled bowl, beat the heavy cream, powdered sugar (if using), and vanilla extract until stiff peaks form.

3. Assemble the Pavlova:

1. Once the meringue is cool, transfer it to a serving platter.
2. Gently spread the whipped cream over the meringue, filling the center.
3. Top with fresh fruits like kiwi, strawberries, passionfruit, or any fruit you prefer.

Serving and Storage:

Pavlova is best served immediately after assembly, but it can be stored in an airtight container for a few hours before serving. For longer storage, keep the meringue and whipped cream separate and assemble just before serving.

This dessert is a crowd-pleaser with its delicate meringue base and vibrant fruit toppings. Whether you’re in Australia, New Zealand, or elsewhere, Pavlova makes any occasion feel special!

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