Argentinian Pavlova

Ingredients

While the original Australian/New Zealand Pavlova is typically topped with fresh fruits, the Argentinian version takes a different approach by incorporating dulce de leche. This caramel-like sauce made from sweetened condensed milk adds a luscious and decadent element to the dessert. The Argentinian Pavlova also embraces the country's love for creamy and rich flavors, making it a unique and irresistible twist on the classic. We alse have the original recipe for Pavlova, so you can check it out.

• 6 large egg whites (180g) 6 large egg whites (180g)
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) dulce de leche 1 cup (240ml) dulce de leche
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 50g (45g sugars)
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
4. 4.
   Gently fold in the cornstarch, white vinegar, and vanilla extract until well combined.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or oval shape with slightly raised edges.
6. 6.
   Bake in the preheated oven for 1 hour and 30 minutes, or until the meringue is crisp and dry.
7. 7.
   Turn off the oven and leave the meringue inside to cool completely.
8. 8.
   Once cooled, carefully transfer the meringue to a serving platter.
9. 9.
   In a separate bowl, whip the heavy cream until soft peaks form.
10. 10.
    Spread the dulce de leche over the top of the meringue, leaving a border around the edges.
11. 11.
    Spoon the whipped cream over the dulce de leche layer.
12. 12.
    Garnish with fresh berries.
13. 13.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Eggs — Ensure that the egg whites are completely separated from the yolks and that there are no traces of yolk in the whites. This will help achieve the desired meringue consistency.
• Dulce de Leche — If you don't have store-bought dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a water bath for a few hours until it thickens and caramelizes.
• Heavy Cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve the best results.
• Fresh Berries — Use a variety of fresh berries such as strawberries, raspberries, and blueberries for a colorful and flavorful garnish.
• Cornstarch — The cornstarch helps stabilize the meringue and gives it a slightly chewy texture. Be sure to gently fold it into the mixture to avoid deflating the egg whites.

Tips & Tricks

• To achieve the perfect meringue, make sure your mixing bowl and beaters are clean and free from any grease or residue.
• Adding the sugar gradually to the egg whites helps create a stable meringue with a smooth texture.
• Allow the meringue to cool completely in the oven to prevent it from cracking.
• For an extra touch of indulgence, drizzle additional dulce de leche over the finished pavlova before serving.
• If you prefer a softer meringue, reduce the baking time slightly.

Serving advice

Serve the Argentinian Pavlova immediately after assembling to ensure the meringue stays crisp. Cut into slices and enjoy the combination of the crunchy meringue, creamy dulce de leche, and luscious whipped cream. Pair it with a cup of coffee or tea for a delightful dessert experience.

Presentation advice

To enhance the presentation of the Argentinian Pavlova, dust the top with a sprinkle of powdered sugar just before serving. Arrange the fresh berries on top in an aesthetically pleasing manner. The contrast of colors between the white meringue, golden dulce de leche, and vibrant berries will make it an eye-catching dessert.