John Myers
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Pavlova with Vanilla Cream and Berries
The perfect pavlova with vanilla cream and berries recipe with a picture and simple step-by-step instructions.
For the filling:
- 1 pinch Salt
- 250 g Powdered sugar
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla essence
- 2 teaspoon Food starch
- 400 ml Cream
- 2 packet Cream stiffener
- 0,5 Vanilla pod
- 1 teaspoon Vanilla essence
- Fruits as desired
Wikepedia writes the following about the Pavlova:
- Pavlova (sometimes written in German also pawlova) is a cake filled with cream and fruit made from a meringue mass that is considered a national dish in both Australia and New Zealand. Both countries claim the invention of the dessert for themselves. What is certain is that the cake was named after the Russian ballerina Anna Pawlowa, who made guest appearances in both countries in the late 1920s.
Preparation:
- Preheat the oven to 150 degrees. Draw 2 circles on baking paper with the bottom of a size 18 springform pan and place on the baking sheet. wash and dry the fruits. separate the eggs. I didn’t need it in this case because I always freeze excess proteins.
Preparation:
- Beat the egg whites with a pinch of salt until semi-stiff and slowly pour in the sifted powdered sugar. When the egg whites are firm and shiny, carefully stir in the vinegar, vanilla essence and cornstarch.
- Spread the mixture evenly on the baking paper and bake in the oven for about 40 minutes. Then leave it in the switched-off oven for another 10 minutes with the door open.
- Cut out the vanilla pod and add the pulp to the cream. Whip the cream without adding sugar with a cream stabilizer and add the vanilla essence
Completion:
- Spread part of the cream on the lower base and place the second base on top. Spread the rest of the cream on top and on the sides.
- Top the pavlova with the fruits, I had blueberries, raspberries and currants.
Tip:
- Use an electric knife for portioning, if available, so that the cake is not crushed
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