Pavlova

Hello Dear Friends,

I really don't know how I started the week, how I found the middle, of course, these are all sweet tiredness and excitement :)

Deciding that the most suitable recipe for my colorful and exciting mood would be pavlova, I sat down at the computer, even if it was late. The first reason I say Palova is a kind of meringue, a kind of meringue meringue in 3 different ways (mereng is made, I will go into the details of this in another article).

Pavlova takes its name from the famous ballerina of the 1920s, Anna Matveyevna Pavlova. I think a ballerina's name would suit such a stylish and beautiful presentation :)

I will talk about meringue again at length, but I do not want to miss the tricks you need to pay attention to while making this recipe.

1. Always take your eggs out of the refrigerator 24 hours before.
2. If the granulated sugar is coarse, pass it through a robot and thin it because it is very difficult to melt if you do not whisk it in a bain-marie.
3. Beat the egg whites until they are like snow.
4. Follow the recipe :) Do not try with brown sugar :)

Make sure that the cream you are whipping to decorate it is cold. If you are going to use powdered whipped cream, whisk it with 1 or half a glass of milk.

PS: Cherry is out ^^

Love…

Ingredients for Pavlova Recipe

For the meringue base:

• 6 egg whites (medium)
• 2 cup powdered sugar
• 3 tablespoons of powdered sugar
• 1 teaspoons of cornstarch

For the cream:

• 200 ml can of milk cream
• 6 tablespoons of powdered sugar

For the above:

• Cherry, strawberry, black mulberry or desired fruit

How to Make Pavlova Recipe

1. Start heating the oven at 110 degrees.
2. Carefully separate the egg whites from the yolks and put them in a deep whisk.
3. Beat on low and then on medium speed until lightly foamy.
4. Add a little of the granulated sugar to the foaming whites and whisk, whisking until all the sugar is gone and the egg whites are like snow.
5. Add powdered sugar and starch to the egg whites and beat for 15-20 seconds.
6. Line the baking tray with greaseproof paper, spread the egg white in the middle of 20-22 cm and smooth it with a spatula. Those who want can make it like a bowl by using a cream squeezing bag like me.
7. Bake for 110 hour and 1 minutes without opening the door in the oven you have preheated to 30 degrees.
8. Let the meringue, which you leave to cool with the oven door ajar, rest in the oven to dry.
9. Beat the cream and powdered sugar at high speed until a dense consistency is obtained.
10. Squeeze the meringue with a cream bag or spread it with the help of a spatula.
11. Garnish with washed and drained fruits and serve.