PAVLOVA

"I've always wanted to make this recipe, I think it's really thrilling how hard it is to make. Also, I now have an excuse to make it and finally taste it. I, as well, think that it looks delicious, ever since I saw it in a cooking show and I noticed that it had meringue and berries, two things I love." Camila Davis

Ingredients:

• 4 egg whites

• 400 gr of sugar

• a pinch of salt

• 200cc of Milk cream

• 1 spoonful of powdered sugar

• 1 spoonful of cornstarch

• 1 spoonful of vinegar

• 1 spoonful of oporto wine

• 200 gr of cream cheese

• A drop of vanilla essence

Optional: A bunch of your favourite berries.

Step by step

• We start off by making the meringue: Add the egg whites to the mixer and turn it on just for them to break.

• Then, add the sugar while you mix the whites. When the meringue is firm, you know it is done.

• To the now-formed meringue add the vinegar and the cornstarch while you mix.

• When the meringue is ready, grab a pizza tray and put a piece of parchment paper that covers most of it. Spray a little bit of oil over it so the meringue doesn't stick to the tray.

• Put the meringue in the centre of the tray, and shape it so it is tall but with a lower center, because that is where the filling will be.

• In a preheated oven at its maximum heat, cook the pavlova for 1 hour at 150/160⁰. Then turn off the oven, but DON'T open it! Let it cool there until you are about to eat it.

• Meanwhile, start with the filling by putting in the mixer the milk cream. Before mixing, add the powdered sugar and the oporto wine.

• When the cream is almost like a chantilly, add the cream cheese and mix again. And there you have your cream! 

• Put the cream in a bowl with a cover and leave it in the fridge until the pavlova is done.

• Now the fun part starts: We are gonna decorate the pavlova! Take the pavlova out of the oven and put the cream in its centre.

• Now, the optional part is adding some berries of your liking, it will take the dessert to a whole new level.

And your amazing pavlova is done! 

• Tips

  
  

  Decorate the pavlova right before eating it! This prevents it from losing its dry texture.

Camila Davis - Luz González - Emma Carraro Pastorini