Pavlova meringue: The art of creating a classic dessert

Pavlova meringue is an absolute classic among desserts. It works great for birthdays, communions, parties, and even weddings. Crunchy meringue with mascarpone cream and fresh fruits has won millions of fans worldwide. The credit for creating this dessert goes to Australia and New Zealand residents. It was there that Anna Pavlova embarked on her dance tour. In 1935, the chef at the Esplanade Hotel in Perth, Australia, created a dessert in honor of the ballerina, inspired by her lightness and grace on stage. A guest who tasted the dessert described it as "as light as Pavlova," which was said to have inspired the name.

Although historians approach this story with a degree of caution, the name has been adopted worldwide. Regardless of the true origin story, Pavlova meringue remains a delicious and popular dessert that enjoys the appreciation of sweet lovers.

It looks very impressive, but the preparation is not particularly complicated; it just requires patience. The first and most important step is to beat the egg whites properly. The sugar should completely dissolve in them, creating a smooth, shiny, and uniform consistency.

The use of a planetary mixer significantly facilitates and improves the work. The stirrer rotates not only around its axis but also around the entire perimeter of the bowl, thoroughly collecting the contents and mixing the mass. Egg whites beat quickly, sugar dissolves quickly, and the mascarpone and whipped cream mixture forms quickly.

Planetary mixers have powerful motors that do all the work for you. While the egg whites are beating in the bowl, you have time to prepare the fruits and preheat the oven.

Crispy meringue, sweet cream, and fruits - this combination will not leave any sweet lover indifferent. Pavlova meringue is perfect for spring and summer parties, gatherings, and various occasions.

Ingredients:

              
• 6 egg whites
• 1 1/3 cups of sugar (preferably fine)
• 1 teaspoon of cornstarch
• 1 teaspoon of lemon juice

Cream and Decoration:

                  
• 2 cups of heavy whipping cream (30%)
• 1 cup of mascarpone
• 1 tablespoon of powdered sugar
• 1 tablespoon of vanilla sugar
• Fresh fruits, e.g., strawberries, raspberries, blueberries, red currants

Preparation method:

                                                      
1. Separate the egg whites from the yolks and place them in the bowl of a planetary mixer. Add a pinch of salt and beat until stiff peaks form.
2. Gradually, tablespoon by tablespoon, add the sugar, continuously beating until a very stiff, shiny, and thick mass forms.
3. Add the lemon juice and mix thoroughly.
4. Add the sifted cornstarch and gently mix with a wooden spatula.
5. Line a baking tin with parchment paper. Trace a circle with a 9-inch diameter on it.
6. Spread the prepared meringue mass on the traced shape and use a spoon or spatula to form a mound. Flatten it slightly on top, forming a crater.
7. Preheat the oven to 350°F.
8. After 5 minutes of preheating, reduce the temperature to 300°F and place the baking tin with the meringue inside.
9. Bake the meringue for 90 minutes.
10. After baking, slightly open the oven and leave the meringue to cool completely.
11. Beat the heavy cream with the powdered sugar and vanilla sugar.
12. Add the mascarpone and mix.
13. Spread the prepared cream on the cooled meringue.
14. Decorate the meringue with your favorite fruits.

The beautiful Pavlova meringue is now ready. Enjoy!