Pastry
Description
Pavlova cakes are made from meringue, but it can be prepared in different ways. For me it’s Swiss meringue, where the egg whites are whisked over a water bath. You can make French meringue or Italian. The choice is yours. In the end you still have to bake, or rather dry it in the oven, to get the meringue for the cake. Choose the cream to your taste as well. For me it’s butter with condensed milk. But whipped cream also works, as does cream cheese. Use berries and fruits for decoration according to what’s available. In any version the cake turns out delightful. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Separate the egg whites from the yolks.
- 2
Step 2
Add sugar and a pinch of citric acid to the egg whites. Beat lightly—just enough to combine. Place the bowl over a water bath. The bottom of the bowl should not touch the water. Beat the egg whites with sugar using a mixer for 8–10 minutes until stiff peaks form.
- 3
Step 3
Then add the starch and gently stir with a spatula.
- 4
Step 4
Using a pastry bag with a tip, pipe the cupcakes onto a baking sheet lined with parchment paper. Start from the center and pipe the whites in a spiral, creating a well for the cream.
- 5
Step 5
Dry the meringue in the oven at 100 degrees. It will take about an hour. But the time depends on your oven. As soon as the meringue starts to lift freely from the parchment, it is ready.
- 6
Step 6
Prepare the cream. For this, beat the soft butter with a mixer and gradually add the condensed milk, continuing to beat.
- 7
Step 7
Put the cream into a pastry bag.
- 8
Step 8
Fill the pastries with cream.
- 9
Step 9
Decorate the Pavlova cakes with any berries and fruits. For me, it's kiwi.