Pavlova Recipe
Meringue, chantilly cream, chocolate ganache, Fresh fruits & berries, sorbet
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Ingredients
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Meringue
Chantilly Cream
Chocolate Ganache
Fruits and Berries
Sorbet
Method
Meringue
- 1
Prepare the oven
Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2
Whip the egg whites
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- 3
Add sugar gradually
Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
- 4
Incorporate cornstarch and vinegar
Gently fold in the cornstarch, vinegar, and vanilla extract until well combined.
- 5
Shape the meringue
Spoon the meringue onto the prepared baking sheet, shaping it into a round disk with a slight well in the center.
- 6
Bake the meringue
Bake in the preheated oven for about 1 hour, then turn off the oven and let the meringue cool completely inside.
Chantilly Cream
- 7
Whip the cream
In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract.
- 8
Beat until stiff peaks
Using an electric mixer, beat on medium-high speed until soft to stiff peaks form. Set aside in the refrigerator until ready to use.
Chocolate Ganache
- 9
Heat the cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 10
Melt the chocolate
Remove the saucepan from heat and add the chopped dark chocolate. Let it sit for a minute to melt, then stir until smooth.
- 11
Cool the ganache
Allow the ganache to cool to room temperature until thickened slightly before using.
Fruits and Berries
- 12
Prepare the fruit
Wash and slice the strawberries, peel and slice the kiwis, and set all fruits aside for assembly.
Assembly
- 13
Assemble the pavlova
Once the meringue is cooled, spread a layer of chantilly cream over the top, followed by the fresh fruits and berries.
- 14
Drizzle with ganache
Drizzle the chocolate ganache over the assembled pavlova.
- 15
Serve with sorbet
Serve slices of pavlova with a scoop of lemon sorbet on the side.