Easy Pavlova Recipe
February 14, 2016
A Pavlova is a light meringue cake that has a delicately crisp crust and soft and chewy marshmallow centre. This easy pavlova recipe is perfect to end a romantic dinner as it contains red wine cream filling and sexy pomegranate and blueberries - just nice for Valentine's day! It is also an airy dessert that can be eaten even after a scrumptious meal.
My first attempt at this recipe resulted in a pavlova that was tad too sweet for my liking. After tweaking the recipe and giving it another try, I finally found the right balance of ingredients for the right level of sweetness and texture. Adding the dash of red wine in the filling really makes a difference as it tones down the sweetness.
Pomegranates are also in season, so I couldn't resist using them as toppings on the pavlova. Not forgetting some healthy blueberries packed with anti-oxidants too! Side tracking a bit, but this year was the first time I've ever eaten pomegranates in my life and I can't believe what I've been missing out on. With insides looking like red rubies, pomegranates are truly mother nature's gem. They are loaded with important nutrients, has anti-inflammatory effects, may lower blood pressure and might even improve one's memory! So eat more of them while they are still in season!
P.S. Happy Valentine's Day ♥
EASY PAVLOVA RECIPE Servings: Makes 8" Pavlova
Time: Active time: 25 min + Baking time: 30 min
Ingredients
[For Meringue]
3 egg whites at room temperature
1/4 tsp. cream of tartar
1 tsp. vanilla essence
160g of caster sugar
[For Red Wine Cream]
150ml Fresh cream (very cold)
1 tbsp Granulated sugar
2 tbsp of Red wine
Some blueberries/pomegranate for topping
Strawberry sauce
[For Red Wine Cream]
150ml Fresh cream (very cold)
1 tbsp Granulated sugar
2 tbsp of Red wine
Some blueberries/pomegranate for topping
Strawberry sauce
Directions
[For Meringue]
1. Begin by making the meringue. Using a stand mixer, beat egg whites on low speed until the egg whites start to get frothy.
1. Begin by making the meringue. Using a stand mixer, beat egg whites on low speed until the egg whites start to get frothy.
2. Gradually add in the sugar in one minute intervals (ensure that the sugar has dissolved before each addition). At this point, you can increase the mixer's speed to medium.
3. Add the cream of tar tar, salt and vanilla essence. Beat until stiff peaks form.
3. Add the cream of tar tar, salt and vanilla essence. Beat until stiff peaks form.
4. Split the meringue in two and make 2 dollops on parchment paper. Spread it into a disc around 7" in diameter. Not that the meringue will spread slightly in the oven.
5. Bake in a preheated oven at 150°C for 30 minutes until they are slightly golden. Turn off the oven and let them cool in the oven for an additional 20 minutes to prevent the meringues from cracking.
[For Red Wine Cream]
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Whisk for about 1 to 2 minutes.
2. Add red wine and beat till soft peaks form.
[To Combine]
1. Place one layer of the meringue on a cake stand and spread a layer of red wine cream. Sprinkle with some berries and layer with the other meringue.
2. Spread the top with another generous layer of red wine cream and top with berries and pomegranate.
3. Drizzle with strawberry sauce and serve!
[For Red Wine Cream]
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Whisk for about 1 to 2 minutes.
2. Add red wine and beat till soft peaks form.
[To Combine]
1. Place one layer of the meringue on a cake stand and spread a layer of red wine cream. Sprinkle with some berries and layer with the other meringue.
2. Spread the top with another generous layer of red wine cream and top with berries and pomegranate.
3. Drizzle with strawberry sauce and serve!
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