How to Make a Pavlova | pavlova recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Welcome to the baking tutorial.

Introduce the dish: Pavlova, part of the meringue series.

Explain the characteristics of Pavlova: crispy outside, soft inside, topped with whipped cream and sauce.

Mention the use of chocolate ganache and fresh raspberries as toppings.

Start by separating the eggs, using three bowls: one for cracking, one for yolks, and one for whites.

Emphasize the importance of keeping yolks out of whites to ensure proper whipping.

Separate the egg whites and yolks, placing yolks aside for future use.

Ensure egg whites are at room temperature for whipping; if cold, let sit for 30 minutes.

Add egg whites, cream of tartar, a pinch of salt, and vanilla extract to the mixing bowl.

Whip egg whites on medium speed until soft peaks form, avoiding adding sugar too early.

Show the consistency of egg whites when ready to add sugar, indicating air incorporation.

Add sugar slowly, one spoonful at a time, waiting 10-15 seconds between additions.

After all sugar is added, increase the mixer speed to high and whip until stiff peaks form.

Check the peaks periodically, ensuring they stand tall without drooping.

Sprinkle cornstarch over the meringue and gently fold it in for stability.

Prepare a baking sheet lined with parchment paper.

Mound the meringue in the center of the parchment paper, shaping it into a tall mound.

Create an indentation in the center for toppings, smoothing the edges with an offset spatula.

Bake the meringue at 250°F for about 90 minutes.

After baking, turn off the oven and leave the meringue inside to cool completely without opening the door.

Cooking Techniques

Equipment Needed

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