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Pavlova is a dessert with a meringue base and a filling of whipped cream and fresh fruit, it is a cake of Australian origin that is said to have been born in the 1920s in honor of the Russian dancer Anna Pavlova. It is a soft and light dessert that has a light and delicate crunchy crust and a soft center like sweet marshmallow that I stuffed with whipped cream and strawberries and is the perfect recipe to celebrate the 6 years of the blog. If you want to prepare a spring cake, fresh and light, or you need a new one to use the leftover egg whites, pavlova is the dessert for you, it was the first time I tasted it and I was really satisfied : D Well friends, thanks as always for your affection and your good wishes, as usual I'm in a hurry, so I'll leave you the recipe and run away, kisses: *
P.S. Did you like the balloons?


How to make pavlova

Put the egg whites at room temperature in a large bowl, and start whipping them with an electric whisk.

When the egg whites are well whipped, start adding the sugar, one tablespoon at a time.

Add the vinegar, starch and cream of tartar and continue whipping until the meringue is smooth and firm.

Line a baking sheet with parchment paper and draw a circle on the paper, turn the parchment paper with the side drawn on the back.
Grease the parchment paper and pour the meringue obtained in the center.

Spread the meringue over the entire surface of the circle forming raised edges all around.

Place in the oven and bake at 110 ° C for 1 hour.
Turn off the oven, leave the door ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch and will be crunchy when pressed.)

Just before serving, carefully place the meringue on a serving dish.
Whip the cream and place it in the center of the meringue.

Decorate the pavlova with strawberries or other fresh fruit, cut into slices and serve.

Video: Meringue Cookies Recipe (June 2022).


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