Introduction
Pavlova Royale is a delightful dessert that pays homage to the classic pavlova while adding an elegant twist. This light and airy meringue dessert, named after the famous Russian ballerina Anna Pavlova, is topped with a variety of fresh fruits, whipped cream, and a delightful raspberry coulis. It makes for a stunning centerpiece at any gathering, delighting guests with its combination of textures and flavors.
Detailed Ingredients with measures
Meringue:
– 6 large egg whites
– 300g caster sugar
– 1 tablespoon cornstarch
– 1 teaspoon white wine vinegar
– 1 teaspoon vanilla extract
Topping:
– 500ml double cream
– 1 tablespoon icing sugar
– 1 teaspoon vanilla extract
– 300g mixed berries (such as strawberries, raspberries, and blueberries)
– Raspberry coulis for drizzling
Prep Time
The preparation time for Pavlova Royale is approximately 30 minutes. This includes whipping up the meringue and preparing the topping ingredients.
Cook Time, Total Time, Yield
Cook Time: Approximately 1 hour (plus cooling time)
Total Time: About 1 hour and 30 minutes
Yield: Serves 8-10 people
Detailed Directions and Instructions
Step 1: Prepare the Meringue
Preheat your oven to 120ºC (250ºF). Line a baking tray with parchment paper and draw a large circle (about 25cm in diameter) on the paper as a guide.
Step 2: Whisk the Egg Whites
In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the mixture is glossy and holds stiff peaks.
Step 3: Fold in Cornflour and Vinegar
Once the sugar is fully incorporated, gently fold in the cornflour, white wine vinegar, and vanilla extract, ensuring not to deflate the meringue.
Step 4: Shape the Meringue
Spoon the meringue mixture onto the prepared baking tray within the drawn circle. Use a spatula to create a slight dip in the center and build up the edges to form a pavlova shape.
Step 5: Bake the Meringue
Place the meringue in the preheated oven and bake for approximately 1 hour 15 minutes, or until the meringue is crisp on the outside and soft on the inside. Once done, turn off the oven and leave the meringue inside with the door slightly ajar to cool completely.
Step 6: Prepare the Cream Topping
Once the meringue is cooled, whip the double cream until soft peaks form.
Step 7: Assemble the Pavlova
Carefully transfer the meringue to a serving plate. Spread the whipped cream over the top, allowing it to fill the dip slightly, creating a natural look.
Step 8: Add Fresh Fruits
Top the pavlova with an assortment of fresh fruits like berries, passionfruit, or kiwi to add color and flavor.
Step 9: Serve and Enjoy
Serve the pavlova immediately after assembling to maintain the texture of the meringue.
Notes
Tip for Meringue Consistency
Ensure that the bowl and whisk used for the egg whites are completely clean and free from any grease or egg yolk for best results.
Storage Recommendation
Leftover meringue can be stored in an airtight container for a few days, but it’s best enjoyed fresh.
Fruit Variations
Feel free to customize the fruits based on seasonal availability or personal preference.
Serving Suggestion
For extra indulgence, drizzle with chocolate sauce or a sprinkle of finely chopped nuts for added texture.
Cook techniques
Whipping Egg Whites
Whip egg whites at room temperature until soft peaks form. Gradually add sugar and continue to whip until the mixture is glossy and holds stiff peaks.
Creating a Pavlova Base
Gently fold in cornstarch and vinegar into the whipped egg whites to create a stable meringue base. This helps achieve a crisp exterior with a soft interior.
Baking the Meringue
Bake the pavlova low and slow. This ensures even cooking while preventing the outer layer from cracking.
Cooling the Pavlova
Once baked, turn off the oven and leave the pavlova inside to cool slowly. This step helps to prevent collapsing and cracking.
Assembling the Pavlova
Top the cooled pavlova with whipped cream and fresh fruit. It’s best to assemble just before serving to maintain the texture.
FAQ
How do I know when the meringue is done baking?
The meringue should be dry to the touch and easily lift off the baking paper without sticking.
Can I make the pavlova in advance?
Yes, the meringue can be made ahead of time and stored in an airtight container. Assemble it with cream and fruit just before serving.
What fruit can I use for topping?
You can use a variety of fruits such as berries, kiwis, bananas, or passionfruit. Choose fruits that complement the sweetness of the pavlova.
Why did my pavlova crack?
Cracking can occur due to sudden temperature changes or over-beating the egg whites. Carefully monitor both the baking process and the cooling phase.
Can I substitute vinegar in the recipe?
Yes, you can use lemon juice or cream of tartar as a substitute for vinegar, as they serve a similar purpose in stabilizing the meringue.
Conclusion
Pavlova Royale is a delightful dessert that offers a perfect balance of textures and flavors. The combination of the light, airy meringue and the rich, creamy toppings creates a stunning treat that is sure to impress. Whether for a special occasion or a casual gathering, this pavlova is an excellent choice that is both beautiful and delicious.
More recipes suggestions and combination
Berry Pavlova Twist
Combine seasonal berries such as strawberries, raspberries, and blueberries atop a classic pavlova for a refreshing take.
Chocolate Pavlova
Incorporate cocoa powder into the meringue mixture for a chocolatey twist, and pair with a rich chocolate ganache and whipped cream.
Tropical Pavlova
Top the pavlova with a mixture of tropical fruits like mango, pineapple, and passionfruit for an exotic flavor profile.
Pavlova with Lemon Curd
Spread a layer of tangy lemon curd over the pavlova and top with fresh fruits for a zesty and vibrant dessert.
Coffee Pavlova
Add instant coffee to the meringue for a coffee-flavored pavlova and finish with espresso-flavored cream for a caffeine boost.