Dessert "Pavlova"

Category: Confectionery
Dessert Pavlova

Ingredients

meringue
Egg whites 4 things
Sugar 180g
Vanilla sugar 10g
Corn starch 3 tsp
White wine vinegar / apple cider 1 tsp
Lemon juice 0.5h l
cream
Cream 35% 250ml
Sakh. powder 1-2 tsp
Berry platter

Cooking method

  • The delicate, melting texture inside, combined with your favorite berries, will give you an unforgettable explosion of taste emotions. Many people confuse Pavlova with meringue, it is not. Correct Pavlova and differs in that a delicate pulp forms inside it during cooking. (it looks more like the most delicate soufflé!) That's why I love this airy, incomparable dessert.
  • It's no secret that this cake was named after the legendary ballerina, the queen of the stage - Anna Pavlova, it is as light, as tender as Pavlova herself. The origin of this dessert is New Zenland, but the dessert is no less popular in Australia. And this recipe was born after the tour of the Russian ballerina Anna Pavlova across New Zealand, where she simply shocked everyone with her incredible talent to "soar" on stage
  • Cooking meringue
  • Let's prepare all the products:
  • Dessert Pavlova
  • Let's start by setting the oven to preheat to 200 *
  • Dessert Pavlova
  • Cover the baking sheet with parchment paper and draw one large or two small circles on the parchment with a pencil (the diameter of the circle depends on the desired diameter of the cake or small cakes).
  • Turn the parchment over so that the pencil mark is at the bottom, and the contours of the circle are visible on the back side.
  • Dessert Pavlova
  • Pour sugar together with vanilla sugar into a blender bowl and grind - you need to get fine granulated sugar. (I skip this part, my sugar is very fine by itself. Set aside 3 teaspoons of sugar and mix with the starch.
  • Pour the whites into a bowl and add the lemon juice.
  • https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/84161/image~140.jpeg
  • Beat the whites on a medium mixer speed until soft and fluffy.
  • Dessert Pavlova
  • Without stopping whipping, add sugar in small portions. When all the sugar has been added, increase the speed of the mixer and beat the whites until they are firm (no beaten whites should come out of the bowl when tilting).
  • Dessert Pavlova
  • R
  • On the surface of the meringue (whipped protein mass), pour starch along with sugar and pour in wine vinegar.
  • Dessert Pavlova
  • Using gentle folding movements from bottom to top, stir the meringue with a wide spatula so that all the ingredients are mixed.
  • Place the meringue on a baking sheet in a circle / circle size, making sure that the edges of the meringue are higher than the middle.
  • Dessert Pavlova
  • Dessert Pavlova
  • We rearrange the temperature by 100 'and immediately put our cakes in the oven
  • (I would say, if we bake on two grates at once, then it is better on convection, one at a time - you can safely top-bottom
  • Bake the meringue for ~ 1-1.5 hours in an oven preheated to ~ 100 ° C.
  • Dessert Pavlova
  • The meringue should be crispy on top and soft on the inside.
  • Transfer the finished meringues to the wire rack along with the parchment and leave until full Dessert Pavlova
  • Cooking creamDessert Pavlova
  • Cream - 30% !, and I have this amount for TWO portions
  • Pour the well-chilled cream into the mixer bowl and beat at low or medium speed until light waves from the mixer blades begin to form.
  • Pour in the sifted icing sugar and beat until soft peaks (it is important not to beat the cream, otherwise you will get butter). (I did not do this, but just whipped the cream, without sugar, since I was making a raspberry sauce with powdered sugar.
  • Rinse the berries and dry well from moisture.
  • Dessert assembly
  • Carefully transfer the meringue to a dish.
  • Put the whipped cream in the middle of the meringue and garnish with fresh berries.
  • But since I have two cakes, I first grease the first cake with whipped cream, spread the second on it, and then decorate with berries.Today I just smashed raspberries with a blender (I had them frozen) with powdered sugar to taste
  • Dessert Pavlova
  • So what we got:
  • Dessert Pavlova
  • And most importantly, is it (Pavlova) correct, that is, the consistency
  • Dessert Pavlova
  • Yes !!!!!!!!!!!!
  • Dessert Pavlova
  • And inside it should be like this:
  • Dessert Pavlova

The dish is designed for

for 6-8 servings

OlgaU
Quote: Larissa U
Namely together !!
Larissa, tell me, pliz, is there a lot of sugar for that amount? I have 4 proteins 150-160 grams are obtained, sugar is only 180
Ljna
Larissa u, Larissa, gorgeous dessert!
what diameter is the recipe for?
Larissa u
OlgaU, Ol, do not bother with the size of the eggs, do it according to the recipe, I have already checked it many times.


Added on Friday 05 Aug 2016 08:42 PM

Quote: Ljna

Larissa u, Larissa, gorgeous dessert!
what diameter is the recipe for?
somewhere by 24-25 cm, I already said, I take a double and make two cakes, whipped cream between the cakes (if you can call them that at all) and whipped cream and berries on top, I make a little more sauce, water it first, and on top of the berries (made only with strawberries and raspberries). can be frozen.
Ljna
Larissa uand what sauce? if there is a recipe, stick me there
there are squirrels, you need to attach. how to pass by such yummy
Larissa u
Ljna, Zhen, you beat the berries with powdered sugar (!), That's all the sauce!
Ljna
Larissa u, aaaaa, got it
thank you
floksovodik
Quote: Larissa U
white wine vinegar - 1 teaspoon, apple cider can
Laris, is a homemade apple cider suitable? It couldn't be more natural!


Added Saturday 06 Aug 2016 07:15 AM

Quote: Larissa U
whipped cream between the cakes
Larochka, how much cream does it take for everything?
Larissa u
floksovodik, I think it will, why not?
And the cream ..... 400 ml somewhere. But it's between the layers and up still
m0use
Larissa, Thank you! I definitely bookmark it, I was just planning to do it after the vacation
Larissa u
Ksyusha, the beauty of this dessert is that it is very easy to prepare with its simply supernatural taste! Highly!
kirpochka
LarissaThank you for the recipe! So far I just looked at him - now I definitely need to cook)
Ljna
Larissa, I am making a dessert and thinking how it would be nice to decorate it with a separate theme. I come and oops, there is, thanks to our Lyuda for the right decision
so, so, I drew two circles with a diameter of 20 cm, no longer fit on the baking sheet. made protein for 120g
the mass turned out beautiful
before drying, equalized with a spoon, trying to make a side
Dessert Pavlova

after the oven
Dessert Pavlova

here's what happened at the moment. sat for almost 2 hours in the oven. the top dried, pulled it out onto the grate to cool. after a while, the surface became sticky, whether from humidity in the apartment or should it be? put it back in a warm oven until it cools.
kirpochka
Quote: Ljna
equalized with a spoon, trying to make a side
Zhen, I read that girls first fill the entire diameter in a circle with a round nozzle, and then make a rim from above with a round nozzle and everything turns out great)
Ljna
kirpochka, that's where you used to be and suffered
kirpochka
Quote: Ljna
that's where you used to be
Do not be upset, next time you will do it) and I ... chatted on the phone))))
Ljna
Quote: kirpochka
... chatted on the phone)
like this always
thanks for the advice, I'll use it again

for myself and so normul


Husky
Larisa, I forgot to write that proteins should be at room temperature. Do I remember correctly? Or am I already confusing something?
Ljna
Quote: Husky
proteins should be at room temperature.
right
Larissa u
Ljna, Zhen, and at what temperature did you bake it? Something I do not see the difference between "before" and "after"


Added Saturday 06 Aug 2016 5:56 PM

Girls, I almost never use nozzles. Spoon, dear to her


Added Saturday 06 Aug 2016 17:59

Ljna, for me so she is not baked ..... And I always get a little creamy color.
And in no case in a cold oven. Well warmed up. And I never baked for more than an hour. I bake on the "top-bottom"


Added Saturday 06 Aug 2016 6:04 PM

Larissa u, about the temperature of the whipped proteins. I always have a rush and always need to quickly, quickly, so the squirrels are from the refrigerator. But warm ones whip faster, but this question is generally important. The most important thing is a clean bowl, fat-free, and not a drop of yolk (but everyone knows that)
Ljna
Larissa u, gas oven, preheated and baked with the door ajar on a fire. looked at the cakes, stick, turn on the oven, let them dry a little more))) we will bring to condition
I'll be guided by color
OlgaU
Larissa, I am with you with thanks and report, and questions))

I did it in portions, according to the recipe, but did not fit on one baking sheet, I had to 2, it was hard to dry, there was no convection, I changed places, in the end I barely tore them off the parchment, the bottom stuck. need to dry until it comes off easily from the paper? they are still tender, they break right away ..
and it's better to serve right away? otherwise get wet from the cream?
Dessert Pavlova
Larissa u
OlgaU, Ltd! Well this is Pavlova, yes !!! Olga, I bake without convection, and also on two levels, but the oven is good, top-bottom. how I tear them off:
With a knife, I slowly pass under the cake, and then carefully help the arms, legs, shoulder blades: lol: x
Serve right away yes, they won't stand for a long time with cream, but they stand for a couple of hours.
Ljna
Larissa, can the cakes be left until tomorrow at room temperature or is it better to remove them in the cold?
Husky
Girls, tell me, do you have a soft meringue after 1-1.5 hours? You touch me, and it goes straight through. You don't have any crust at all. How's the rag? Is that how it should be?
I added the time at first 30 minutes. Again, soft as a cloth + another 30 minutes and a temperature of 120 *.
Bottom line: soft top. It has cooled down - dry on top, but inside is also dry like meringue. But the taste is different and very delicate in structure, albeit dry. In short, I dried it out.
Ljna
Luda, not like a rag
it is brittle as understood by D. b. on top, crisp
mine, on the contrary, sticks
Luchik69
Good evening. I love meringues, meringues, and everything connected with them. I often bake different variations of them. Regarding the temperature of the proteins, I whipped both cold and warm, the latter whip even better for me. I advised this approach to my daughter, she, like you, Larissa, lives in Germany, she did not succeed. I poured everything out. I had to take it from the refrigerator, so they whipped up perfectly. I already thought that eggs are different in Germany. But about the acid. I always pour in at the end, because, according to the cooking technology, the acid stabilizes the proteins, that is, what they were and after the acid won't beat up in any way ... And you pour in at the beginning .... So, you can do that? But what is wine vinegar for? Bakla Pavlov according to another recipe - it was not there. What does he give?
Larissa u
Luchik69, Lena, and inside you Pavlova, how did you get the souffle? If without vinegar you should have an ordinary meringue, and this has nothing to do with Pavlova, although it is delicious!
Husky
Ljna, Zhenya, after 2.5 hours I got dry both inside and out. Like a meringue. But after 1.5 hours at 100 *, in the oven it was soft on top like a rag. I was afraid it would stay that way. So I added time and temperature.
So I ask who what meringue is obtained after 1-1.5 hours of drying? Maybe everyone has the same soft, and after cooling it becomes a crust on top.
Larissa u
Ljna, Zhen, I don't know !!! never baked in advance!
Husky
Larissa, and I added acid and vinegar, all strictly according to the recipe. Not a single gram in your recipe. Well, if you just took sugar instead of fine sugar. powder.

Dessert Pavlova Dessert Pavlova
Larissa u
Husky, Lud, the impression is that the temperature was not enough ... And inside is already a souffle. And 2.5 hours, well, that's a very long time. An hour was always enough for me. Was the oven well preheated?
Husky
Laris, the oven was turned on in advance. Maybe my oven really lacks temperature when baking meringues without heating. I dry ordinary meringue (protein + sugar) in my oven for 120 *. I will try again. I'll pick up the temperature over time. I never get it right the first time. Although this is not the first time I have tried Pavlova's oven. True, according to other recipes.
Larissa u
Girls, everything! Tomorrow I do specially and take photos step by step!
Let's figure it out together ...
Luchik69
There was a soufflé, added lemon juice, but at the end ....
Larissa u
Husky, Lud, I look at the photo, this is not at all that, of course. Everything, tomorrow we will do together!
Luchik69
Yes, and I forgot to say that the consistency of the soufflé, in my opinion, gives starch ... Although, maybe I am mistaken ...
Larissa u
Luchik69, Flax, you can't make soufflé from lemon juice, only vinegar.And the crusty starch crust. Will you do it next time without vinegar, show the texture, I wonder
Husky
Ljna, I would not put the bezeshki in the refrigerator. Better either on the table or in the oven. I always keep meringues in the oven. True, this is an absolutely dry meringue.
AAAAAAA! I'm leaving tomorrow morning. But I will do according to your photos after I arrive.

Luchik69, I do not presume to argue, but I read that starch just gives a crust.
Larissa u
Husky, Lud, we will wait for you !! : victory: let's experiment!
OlgaU
I got a crust within an hour of drying, it was 100-110 degrees, inside the souffle, everything seemed to be right, but I dried it longer, because the bottom ones were soft on top, Luda, like yours, no crust, and the top ones from the bottom wanted to dry. in the end, 1.5 hours. I also took them off with a spatula, with a knife, hands, feet, I still did such a stupid thing, stuffed cream right on the parchment on which they were baked)
Husky
All!! I will arrive on Thursday and I will defeat him !!
irza
Thanks for the recipe. I've been staring at him for a long time, but I can't get it. Now for sure
Larissa u
irzacome on, Irin, go for it, especially since I supplemented it with photos today
Ljna
Larisa, thanks for the photo
the fact that everything went wrong for me right away, I understood it, but I had to finish it to the logical end
Arriving from the dacha, there are no berries. whipped the cream, they didn't want to whip, and I was afraid to interrupt. our maslovskie 34% are like that a little more and oops ... time and butter
therefore, without really whipping the cream, I put it on one cake, and poured it with grated strawberries on top. I put cream on the top cake, a little boiled plum with sugar, I did it the day before, because it was very sour and decorated the side of the bag with cream, they did not want to keep the shape, and at the end the liquid began to separate
such a miracle happened. yes, the cakes spent the night safely in the off oven
Dessert Pavlova
when she started to cut, the whole mass flowed onto the plate, I probably had to shove it into the refrigerator, the heat is incredible
such a cut came out
Dessert Pavlova
girls, this is a dump head. so yummy. I will definitely repeat and take into account my mistakes
Larisa thanks again for the recipe, if I hadn’t read the ambulance, I wouldn’t have known that there is such a delicious
Larissa u
Ljna, Zhenechka, I am very glad that despite all the difficulties, you liked the taste !! Today I added a photo step by step, maybe next time it will help you !!!
Ljna
and next time I will do it in portions
Zhannptica
Larissa, thanks for a bunch of photos and for your hard work. When we come back from vacation, I’ll definitely go crazy. This is our favorite dessert, but I always buy it so far. Now I will certainly try to cook, although I don't like meringue))))
Larissa u
Zhannptica, Zhannochka, I will be very glad if it comes in handy !! Since this isn't exactly a meringue, let's hope it works!
Zhannptica
Larissa, after such a masterclass !! I will try very hard)))

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