pavlova recipe easy and quick

Okay, folks, let’s dive into this super easy and quick Pavlova recipe I tried out today. I’m not a pro baker, by any means, but I love a good dessert, and this one looked both impressive and doable.

First, I gathered all my ingredients. You know, the usual suspects: egg whites, sugar, some vinegar, cornstarch, and vanilla extract. For the topping, I grabbed some heavy cream and a bunch of fresh berries I had in the fridge.

Getting Started

I preheated my oven to a low temperature, like 250°F (about 120°C). Low and slow is the key, they say. Then, I lined a baking sheet with parchment paper. Pro tip: I draw a circle on the parchment paper as my guideline, my pavlova is always in a perfect circle.

Making the Meringue

The real fun began! I separated my eggs, making absolutely sure no yolk got into the whites. Seriously, that’s a deal-breaker. I used my electric mixer (thank goodness for that!) and whipped the egg whites until they formed stiff, glossy peaks. It took a few minutes, but it was cool to watch them transform.

Then, gradually, I added in the sugar, one spoonful at a time, while the mixer was still running. It’s important to do this slowly so the sugar dissolves properly. After the sugar was all in, I mixed in a tiny bit of white vinegar and cornstarch. I’ve heard this helps stabilize the meringue. Finally, a splash of vanilla for that extra yummy flavor.

And I whisked for almost 7 minutes, until the meringue is really thick.

Baking Time

I spooned the meringue onto my parchment-lined baking sheet, using that circle I drew as a guide. I made sure to create a bit of a well in the center, for all the good stuff later. Then, into the oven it went! I baked it for about an hour and 15 minutes.

Here’s the tricky part: Once it was done baking, I turned off the oven but didn’t open the door. I left the Pavlova in there to cool completely. This helps prevent cracking, or so I’ve read. It took a few hours, so patience is key here.

The Delicious Topping

While the meringue was cooling, I whipped up some heavy cream until it was nice and fluffy. You could add a little sugar to the cream, but I like it plain since the meringue is already sweet.

Putting It All Together

Finally! Once the meringue was completely cool, I carefully moved it to a serving plate. Then, I piled on the whipped cream and arranged my berries on top. I had strawberries, blueberries, and raspberries – a real berry explosion!

And that’s it! My super easy and quick Pavlova. It looked pretty impressive, if I do say so myself, and it tasted even better. The meringue was crispy on the outside and marshmallow-y on the inside, and the berries and cream were the perfect complement. Even my picky eater gave it a thumbs up!

• It’s not perfect, but that’s okay.
• It’s my first time to make Pavlova.

I shared this on my Facebook, I’m so excited!