Imagine a dessert so light it seems to float off your plate, so delicate it melts in your mouth, and so stunning it becomes the centerpiece of any gathering. The Australian Pavlova is not just a dessert; it's a culinary masterpiece that combines the ethereal crunch of meringue with the luxurious softness of whipped cream and the burst of fresh blueberries. Whether you're a seasoned baker or a curious food enthusiast, this recipe will transport you to a world of sweet, creamy perfection that looks like it was crafted by pastry angels.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 8 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. You can draw a circle on the parchment paper as a guide for the pavlova, about 8 inches in diameter.
- In a clean, dry mixing bowl, add the 4 large egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This may take about 3-4 minutes.
- Gradually add the 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until the mixture is glossy and stiff peaks form, which should take another 4-5 minutes.
- Once the sugar is fully incorporated, gently fold in the 1 teaspoon of white vinegar and 1 tablespoon of cornstarch using a spatula. Be careful not to deflate the egg whites.
- Transfer the meringue mixture onto the prepared baking sheet, using the drawn circle as a guide. Shape the meringue into a round disc, creating a slight dip in the center to hold the whipped cream and blueberries later.
- Bake the meringue in the preheated oven for 1 hour. After baking, turn off the oven and leave the meringue inside to cool completely for at least 1 hour. This helps to prevent cracks.
- While the meringue is cooling, prepare the whipped cream. In a separate mixing bowl, add 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
- Using an electric mixer, beat the cream mixture on medium-high speed until soft peaks form. Be careful not to overbeat, as you want the cream to remain smooth and spreadable.
- Once the meringue is completely cool, carefully remove it from the baking sheet and place it on a serving platter.
- Spread the whipped cream evenly over the top of the pavlova, filling the center dip you created earlier.
- Finally, top the whipped cream with 1 cup of fresh blueberries, arranging them as desired for a beautiful presentation.
- Serve immediately and enjoy your delicious Pavlova with Whipped Cream and Blueberries!
Tips
- Ensure your mixing bowl is completely clean and dry before whipping egg whites - any trace of oil or moisture can prevent proper meringue formation.
- Use room temperature egg whites for maximum volume and stability when beating.
- Add sugar gradually to create a smooth, glossy meringue that holds its shape.
- Low and slow is the key to baking - the gentle oven temperature prevents browning and creates the perfect crisp exterior.
- Allow the meringue to cool completely in the oven to prevent cracking and maintain its delicate structure.
- Decorate and serve immediately after adding whipped cream to keep the meringue crisp and fresh.
- For extra flavor, try adding a hint of almond extract to your whipped cream or garnishing with mint leaves alongside the blueberries.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
