Croatian Pavlova

Ingredients

While the original Pavlova is typically topped with tropical fruits like kiwi and passion fruit, the Croatian version incorporates local fruits such as cherries, strawberries, and plums. Additionally, we add a touch of Croatian liqueur to the whipped cream for a unique flavor profile. 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 white vinegar 1 tablespoon white vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 ½ cups (360ml) heavy cream 1 ½ cups (360ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 tablespoon Croatian liqueur (such as Maraschino) 1 tablespoon Croatian liqueur (such as Maraschino)
• Fresh fruits (cherries, strawberries, plums) for topping Fresh fruits (cherries, strawberries, plums) for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 37g, 34g
• Protein: 4g
• Fiber: 1g
• 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 granulated 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 vinegar, cornstarch, and vanilla extract.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round cake with slightly raised edges.
6. 6.
   Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry. Turn off the oven and let the meringue cool completely inside.
7. 7.
   In a separate mixing bowl, whip the heavy cream, powdered sugar, and Croatian liqueur until soft peaks form.
8. 8.
   Carefully transfer the cooled meringue onto a serving plate. Spread the whipped cream over the top.
9. 9.
   Decorate with fresh fruits, such as cherries, strawberries, and plums.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Make sure there are no traces of egg yolk in the whites, as it can prevent proper whipping.
• Croatian liqueur — If you can't find Croatian liqueur, you can substitute it with cherry liqueur or cherry syrup for a similar flavor.

Tips & Tricks

• Make sure the mixing bowl and beaters are clean and dry before whipping the egg whites.
• Let the meringue cool completely in the oven to prevent it from collapsing.
• Use a metal spoon or spatula to fold in the vinegar, cornstarch, and vanilla extract gently.
• Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results.
• Experiment with different combinations of fresh fruits for a colorful and flavorful topping.

Serving advice

Serve the Croatian Pavlova immediately after assembling to maintain its crispness. Cut into slices using a sharp knife and use a cake server to transfer each slice onto individual plates.

Presentation advice

To make the Croatian Pavlova visually appealing, arrange the fresh fruits in an attractive pattern on top of the whipped cream. You can also sprinkle some powdered sugar or grated chocolate over the fruits for an extra touch of elegance.