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Dessert "Pavlova"

Dessert "Pavlova"

Category: Yeast bread
Dessert Pavlova

Ingredients

Protein 6 pcs.
Sugar 1 st
Corn flour 2 tablespoons
Vinegar 1 item of boxes
Vanilla sugar 1 pack
Lemon 1 PC
Sugar 3/4 st
Butter 30 g
Yolks 6 pcs
Mandarin 1 PC
Kiwi 1 PC
Persimmon 1 PC

Cooking method

  • This dessert got its name in honor of the famous Russian ballerina Anna Pavlova.
  • Light, airy meringue with its sophistication and whiteness resembles the unearthly image created by this ballerina.
  • This dessert was created by one chef from Australia.
  • The original fruit uses strawberries and kiwi.
  • Australians insist that when pronouncing the name of the dessert, the stress should be on the second syllable.
  • I took the recipe here

  • Dessert Pavlova

  • Baked for 1.5 hours at a temperature of 120 degrees.
  • But next time I will do 150 degrees, and cover the meringue with foil.
  • It turned out "melting", I would like it to be stronger.
  • Kurd
  • did it in the microwave.
  • Squeezed juice from lemon (it turned out 0.5 cups, if you get less, add water to get 0.5 cups)
  • added sugar and put in the microwave for 2 minutes.
  • Then she took it out and prevented the sugar to dissolve.
  • Then I added beaten egg yolks and butter.
  • I put it in the microwave again for 2 minutes.
  • Then she interfered, sending the Kurd to the microwave 2-3 more times.
  • Until it thickens.
  • Cool it down.

  • Then pour the meringue over the cooled Kurdish and garnish with fruit.
  • My comments
  • It ate very quickly.
  • Next time I will increase the temperature of the baking, so that the meringue is firmer.
  • It seemed to me too airy and tender.
  • Although it should probably be.


Omela
natamylove
I just wanted to write! I stumbled upon your recipe by chance. Looks very nice!
I ate in Australia, the meringue really should be firmer. She even brought a dry semi-finished product from there, they sell it in eggs, as a "kinder surprise", but for a year now, their hands have not reached it. I asked a local chef in a restaurant - what is the subtlety of cooking? He said that you need to bake at low temperatures and do not open the oven during cooking and cooling!
natamylove
Oh, thanks, I did it in the airfryer while there was no gas in the house, but
now there is an oven, I think a new season of home baking will begin soon, the heat has subsided already.

I will repeat there closer to the middle of autumn

Omela

and if you do, share the subtleties, you saw how it should be.

I cooked from the notes, I myself have not seen it.
Husky
natamylove, the recipe also talks about 2 tablespoons of cornmeal. When to add it, along with sugar? And in the original, where is it baked in the oven?
natamylove
After the whites are beaten, add the flour.

It's like making a biscuit. Beat the whites first, and then the flour.
natamylove
yes in the oven in the original
(even I am sleepy, I answer in parts.)
Omela
Quote: natamylove


and if you do, share the subtleties,

natamylove, Well, now I definitely have to do it !!!
natamylove
He's delicious !!! Come on, come on!!!!
chapic
the first time I see Pavlov with a Kurd .. always like with cream .. somehow more familiar .. 🔗
 

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