The quintessential, crispy and glossy dessert is one that people can’t help…
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The quintessential, crispy and glossy dessert is one that people can’t help but love. From the beautiful, crispy exterior, to the soft, marshmallowy inside, it’s a beauty to both the eyes and palate. Dated back to the 1920s when the recipe was claimed to be formed and named after a ballerina, Anne Pavlova, the dessert has long grown in popularity and is most commonly served during the warmer months. Here is the five-step, fail-proof method to jazz up a traditional, tasty pavlova this summer.
Get a big bowl:
The eggs will increase when you start beating them with a mixer and even expand more when you add sugar, so, grab a large bowel. Next up, clean all equipment. Grease and fat can ruin the party even before it gets started. To avoid these, make sure all appliances are washed.
Separate The Eggs:
White From Yolk: A little speck of egg yolk can prevent the mixture from frothing up well. So, getting this step right can make a break the entire process. Utmost meticulousness is required in this step to ensure proper separation. I’m sure you know that already, so I’ll leave you with a tip to help you through this stage. Refrigerate your eggs. Why? Colder eggs are easier to separate white from the yolk. After separation, let the whites attain a normal temperature before beating.
After beating your egg white for a while, you want your pavlova to be firm. The egg whites might need a little help to stay firm. You can add a little quantity of vinegar or some other acids like lemon juice. An even smaller quantity of cornflour should be added. Be careful of this though, you don’t want a chalky pavlova.
Caster sugar is more easily dissolved and absorbed into egg white than granulated sugar. So, I’d rather you opt for this. Add the sugar gradually, so you don’t allow air to get into what you’ve worked so hard to get foamy for a crispy pavlova.
Get It Glossy:
Beat up the pav mixture until it’s thick and glossy, and then stop beating. You should stop beating when your whisk starts forming ribbons each time it goes into the mixture. Over-beaten pavlova tends to crack, and the mixture looks curdled.
Now you’ve got a perfect mixture. Form a perfect pavlova shape by piling the meringue high to fill a circle you’ve traced on your pan, and preheat your oven at about 130C.
Then reduce the oven to about 90C (195F) and bake for 90-minutes without opening the oven. Turn off the oven, and leave the pavlova to cool inside the oven. Once cool, serve with your favourite toppings like kiwi, passion fruit, strawberry, and banana slices, whipped cream, sprinkle icing sugar and serve immediately.