Amazing self-taught baker Georgina, from the Czech Republic, shared her popular Pavlova recipe with us!
Coming from a family business that is Café/Museum/Christmas House in Karlovy Vary, she shares the most wanted dessert for customers there. Pavlovas are delightful, creamy on top, crunchy, and highly decorated desserts based on egg whites/meringue! Here she uses a base of French Meringue…
for 12 mini pavlova or 1 big pavlova
7 large egg whites- room temperature
Pinch of salt
350 grams superfine white sugar (castor)
1/2 teaspoon vanilla extract
1 teaspoon white vinegar and 1 tbsp lemon juice
15 g cornstarch
Cream on top:
400 ml coldheavy whipping cream 30-40%
400 g cold mascarpone
1-2 tablespoon powder sugar (optional)
1/2 teaspoon vanilla extract (optional)
Fresh fruit – strawberries, raspberries, blackberries, blueberries, red currants, mango, kiwi, cherries or other fruit of your choice.
Mint leaves or edible flowers for garnish.
-Preheat the oven to 150°C/ 300 F
-Lay a sheet of non-stick baking parchment on a baking sheet.
-Put the egg whites with a pinch of salt into a !clean! large bowl and beat on low speed until it gets foamy.
-Increase speed and start adding the sugar – a tablespoon at a time and continue to beat (on high speed) until the meringue holds very stiff and shiny peaks (sugar has to be fully dissolved).
-Add vanilla, vinegar, and cornstarch, mix on low speed.
-Pipe the meringue in a shape you want.
-Indent the center with a spoon to allow room for cream and fruit.
-Place it in the oven preheated to 150°C and leave it for 5 minutes, lower the temperature to 110°C/250F and bake for about 1 hour and 45-50 minutes until firm to the touch.
-Turn the oven off and allow the Pavlova to cool down while still in the oven. You can open the oven door a little bit, I use a wooden spatula to keep it open. Remove the Pavlova from the baking sheet and slide onto a serving plate.
-Whip cold mascarpone, whipping cream, sugar, and vanilla extract in your electric stand mixer, fitted with the whisk attachment (or with a hand mixer or wire whisk) until still, peaks form.
-Top the meringue with the cream and arrange the fruit on top of the cream. Keep it in the fridge for 1 hour before serving. Serve it as soon as possible, because this dessert does not hold for more than a few hours…
-The meringue can be made and stored in a cool dry place ( in an airtight container) for a few days.
*To elevate the taste of Pavlova, I often add my own rose-raspberry sirup on top. It gives a special flavor and it is simple to make.
You will need:
-125 g raspberries
-300 g sugar
-300 ml of water
-2 cups of rose petals (organic, red or pink preferably (the darker your petals, the more color you will get)
-1 tablespoon of rose water (optional)
-1 tablespoon of lemon juice
-Blend well the raspberries, strain the purée in a strainer or sieve- to get rid of the seeds.
-Rinse the petals thoroughly
-Combine sugar and water in a small saucepan, add rose petals, raspberry purée and bring it all to a simmer, stirring well to dissolve the sugar. Let it simmer gently for 10-15 min.
-Turn the heat off, add lemon and rose water.
-Mix well and keep aside to cool down. Refrigerate overnight for the flavor to develop. Strain the syrup into a sterilized bottle or jar.
-Keep it in the fridge for up to 1 month.