Pavlova dessert with strawberries and apricot syrup
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 274, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 43 G., fiber 1 G., cholesterol 41 mg, sodium 48 mg, sugar 36 G.
Calories 274, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 43 G., fiber 1 G., cholesterol 41 mg, sodium 48 mg, sugar 36 G.
This is one of the simplest recipes for the perfect Pavlova. The delicate and fluffy meringue is crisp on the outside and slightly chewy on the inside, topped with delicate whipped cream and juicy slices of fresh strawberries in a light apricot jam glaze. It looks elegant, just like something you'd expect from a restaurant. Assemble the dessert just before serving so your guests can fully appreciate the contrasting textures.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 2 egg whites
- 1 teaspoon cornstarch
- 0.5 tsp vanilla extract
- 0.5 tsp distilled white vinegar
- 0.5 cups heavy cream
- 1 cup chopped strawberries
- 1/4 cup apricot jam
- 2 tablespoons of hot water
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Recipes with similar ingredients: eggs, meringue, Apricot jam, strawberry, cream, starch
Cooking the dish according to the recipe:
- Preheat oven to 135°C. Line a baking sheet with a large sheet of parchment paper.
- In a food processor, pulse the sugar (or use powdered sugar) and set aside. In a medium glass bowl, beat the egg whites with a mixer on low speed until foamy, but not stiff. Add half the powdered sugar and beat until stiff peaks form. In a small bowl, sift the remaining powdered sugar along with the cornstarch. Add this mixture to the egg whites along with the vanilla extract and vinegar and mix until smooth.
- Spoon the mixture onto the prepared baking sheet in 4 mounds. Make an indentation in each mound with a spoon. Bake for 40 minutes, then turn off the oven and leave the cakes in the oven for another 20 minutes. Remove from the oven and let cool.
- Meanwhile, whip the cream until soft peaks form. Top each cake with whipped cream and sliced strawberries. Make a quick sauce by thinning the apricot jam with hot water and drizzling it over the dessert. Serve.
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