Who has ever tasted Pavlova, the classic meringue disc stuffed with whipped cream and fresh fruit, you know that dessert it is like a piece of paradise within reach. But, as everything good takes to be conquered, its way of preparation requires attention to details and a good dose of patience, after all it is necessary to wait a few hours for the meringue to be in the exact spot: crispy and white on the outside, creamy as marshmallow inside.
The ideal combination of textures and flavors is an objective sought by all confectioners and, when this happens in an irresistible sweet to the eye and that conquers palates from all continents, the dispute to display the title of originality is fierce. Pavlova is known for being created in New Zealand in 1926 in honor of Russian dancer Anna Pavlova, but Australia, a neighboring country, makes a point of saying that an Australian chef was the author of the dessert.
Not long ago, however, the game turned. Researchers Andrew Paul Wood and Annabelle Utrecht (he, New Zealander; she, Australian) came together to discover the pavlova’s true origin. Want to know who took the honor? The Americans and the British. Well, according to scholars there are more than 150 recipes very similar to pavlova registered before 1926.
After this little bit of historical curiosity, how about an adventure in the kitchen? Separate the sugar, the egg whites, the fruits you like best and choose which recipe you want to make (they are listed at the end of this post). Before, check out the following tips to not make mistakes in the process and prepare a perfect pavlova!
First rule: remember to prepare the meringue disc a day in advance and only serve the cream at the time of serving, right?
Unless the recipe asks for the opposite, the temperature of the ingredients must always be ambient, that is: between 18 ° C and 21 ° C.
Regarding the preparation of the meringue, the type of mixer does not matter much. You can use both handheld and stand mixer (that heavy, planetary type).
The ideal is to bake the pavlova at 100 ° C, but as most ovens start at 160 ° C (except electric ovens), in this case the tip is to bake the pavlova with the door ajar – to do this, just place a wooden spoon between the oven and the door 😉
The lower the temperature and the longer the oven time, the better. The chances of pavlova being as it should be (white and crispy on the outside) are much greater. Patience is the secret! Sometimes the pavlova can take up to six hours in the oven at 100 ° C.
If the temperature is too high, the pavlova will turn yellow.
MERENGUE DISK STORAGE
The meringue disc lasts a maximum of five days if it is tightly closed and free of moisture. In confectioneries, professionals store the discs in tightly sealed plastic boxes and with bags of silica to prevent humidification.
As it is very difficult to conserve the base of the pavlova, the tip is to prepare and serve the next day. Respecting the duration of each dessert is the beauty of confectionery. And, yes, it is worth waiting all the time to prepare the pavlova to enjoy every last piece!
WHEN DO I KNOW PAVLOVA IS READY?
When you notice the first cracks in the pavlova, it is a sign that it is getting ready. Just don’t let it crack too much, otherwise it will dry out.
If, when touching the outside it is hard and dry, ready! Turn the oven off and leave it inside for at least six hours with the oven ajar.
If the pavlova does not form a thick, dry skin on the outside, it means that it is not ready. Keep it in the oven until it is firm.
Spread in the form? Probably the egg whites were not beaten at the right point. They need to be on firm spikes, when you lift the batter and the meringue forms a perfect spin.
- Question from a reader on the ICKFD website: “Mine was crispy on the outside but very soft inside…. It looked like a mousse or pudding of egg whites! It was delicious but not correct! I left the correct time in the oven and left it there in the oven overnight! What happened? ”
- Answer: Did all this happen? So amaze, your pavlova worked! That’s how it needs to be; D
Check out some variations for pavlova’s recipe:
PAVLOVA FOR SIGH
There are several types of sighs, as there are several types of meringue, but it is possible to sigh with the base of the pavlova. But preparing all this so as not to eat the creamy filling together seems like an offense to pavlova, right? ; D
If you want a chocolate pavlova, just add cocoa powder. The amount will depend on the recipe you make and the intensity of the color you want. Start with 2 tablespoons – if you need more, add 2 more.
PAVLOVA RECIPES – BY DANIELLE NOCE, FROM I COULD KILL FOR DESSERT
RED FRUIT PAVLOVA
MINI PAVLOVA OF LEMON AND RED FRUITS