Delish Pavlova
Hey there, food adventurers! Today, let’s dive into the delightful chaos that is the Delish Pavlova. Picture this: crispy clouds of meringue, a gentle pillow to a mountain of whipped cream and vibrant fruit. Pavlova is like a dream you eat, sweet but with a little zing, ready to jazz up any dessert table. If you’re into impressing friends without all the culinary gymnastics, this one’s for you. Warning: you might need a nap after devouring it.
Oh boy, let me tell you — my husband and our tiny tornado of a family can’t get enough of this pavlova. It’s become our go-to “wow” dessert at pretty much every gathering. There was one time when the kids decided more strawberries were an absolute necessity, piled them sky-high, and you know what? It was raw and messy and absolutely perfect. This recipe’s turned into a staple, like an old friend you can count on to not criticize your messy hair or questionable pajama choices.
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Why You’ll Love This Delish Pavlova
– It’s like eating a cloud, but, you know, tastier.
– Makes you look like a kitchen superhero with minimal fuss — win!
– Topped with whatever fruits happen to not be moldy in the fridge.
– It’s the kind of treat that leaves you slightly covered in meringue dust and totally okay with it.
How to Make It
Alright, grab a coffee (or a wine, I’m not judging). Start with whisking egg whites until they’re as fluffy as a cloud. Then, slowly add sugar, because if you dump it all at once, well… it’s not a pretty sight. Keep whipping until you see those glorious stiff peaks. Slap that mixture onto a parchment-lined tray in a kind-of-circle and hope your toddler isn’t sticking their hands into the bowl. Pop it in the oven, low and slow, like you’re doing some zen baking meditation. Once she’s baked and cool, drown her in whipped cream and fruit — berries, or kiwi if you’re feeling fancy, and just enjoy the chaos.
Ingredient Notes
– Egg Whites: The headliners. They need to be at room temperature or they might act all moody and refuse to whip.
– Sugar: You need this. Seriously, don’t skimp or you’ll end up with egg soup.
– Whipped Cream: More is always more, trust me. I tried going light once and it was just… no.
– Fresh Fruit: Optional but adds the best pop of color and sass. Swap in canned if you’re feeling lazy.
Recipe Steps:
1. Whip egg whites until fluffy.
2. Gradually add sugar, continue beating until stiff peaks form.
3. Shape mixture into a rough circle on parchment paper.
4. Bake at a low temperature until outer shell is crispy.
5. Cool completely, then heap on whipped cream and fruit.
What to Serve It With
Tips & Mistakes
Storage Tips
Leave any uneaten bits on the counter overnight if you like living dangerously. For a safer bet, pop it in the fridge for up to a day. Love cold dessert? Pavlova is just as dreamy straight from the fridge, or heck, even for breakfast with coffee. Zero judgement here.
Variations and Substitutions
So the fridge is looking sparse? No worries! Sub in honey or maple syrup if you’re short on sugar. And fruits — go wild. Mango, canned stuff, it all works. I’ve even done this thing with no whipped cream (desperation calls) and just yogurt. The fam wasn’t thrilled but hey, it was still demolished.
Frequently Asked Questions
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Delish Pavlova
Ingredients
Main Ingredients
- 4 large egg whites
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy whipping cream chilled
- 0.5 cup mixed fresh berries
Instructions
Preparation Steps
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold in vanilla extract, vinegar, and cornstarch using a spatula.
- Spoon the mixture onto the parchment paper, shaping it into a 9-inch circle with slightly higher edges.
- Bake for 90 minutes. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
- Whip the heavy cream until soft peaks form and spread over the cooled pavlova. Top with fresh berries.
- Serve immediately and enjoy your light and delicious pavlova!
Notes
Featured Comments
“This creamy recipe was family favorite — the rich really stands out. Thanks!”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“New favorite here — family favorite. creamy was spot on.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
