💯 Timeless Pavlova With Guaranteed Success
Tried and true recipes
Pavlova is probably one of the most favorite desserts ever. Don’t you agree?
I’ve made over two dozen Pavlovas so far, each time being impressed with different shaping variations. 😍
But don’t worry if you feel you would be struggling with shaping. First, it’s not as complicated as it seems. Second, I have a fuss-free Pavlova recipe with no shaping required!! 🙌
Pavlova Cake is a classic dessert originating in Australia or New Zealand. It was named after the famous Russian ballerina Anna Pavlova. I often call my Pavlova cake Mrs. Pavlova. Yes, Anna Pavlova was secretly married to her manager, Victor Dandré. 🤪
Here are 10 Tips for Making the Perfect Meringue:
Use Fresh Egg Whites: Opt for fresh egg whites for the best results.
Room Temperature Egg Whites: Use room-temperature egg whites for a lighter yield and better stabilization.
Avoid Any Egg Yolks: When separating the egg whites, make sure no trace of egg yolk is present. Even a small amount of egg yolk can introduce fat into the mixture, hindering the meringue's ability to form stiff peaks.
Use a Grease-Free Bowl: Ensure your bowl is completely grease-free; consider wiping it with a little lemon juice before use.
Slowly Add Sugar: Gradually add sugar while beating to achieve the desired consistency.
Beat Until Stiff Peaks Form: Keep beating the mixture until stiff peaks form for the ideal texture.
Pinch of Salt: Add a pinch of salt to enhance the flavor and stability of the meringue.
Start Slowly: Start whipping the whites slowly for small and stable bubbles.
Gradually Increase Speed: Slowly increase the whipping speed to avoid overmixing and maintain stability.
Use The Meringue Immediately for the best results.
Now it’s time to discover Pavlova recipes. 👇
Pavlova Recipe #5 (no-shape à la Pavlova)
And as always, thank you so much for subscribing. 😊
Cheers,
xoxo Irina