Dutch Pavlova

Ingredients

In this Dutch adaptation of Pavlova, we incorporate stroopwafels, a beloved Dutch delicacy, into the meringue base. The addition of stroopwafels adds a caramelized and buttery flavor to the dessert, giving it a unique Dutch twist. The toppings also include Dutch ingredients such as fresh berries, whipped cream, and a drizzle of rich chocolate sauce. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 4 stroopwafels, crushed 4 stroopwafels, crushed
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Fresh berries (strawberries, raspberries, blueberries) for topping Fresh berries (strawberries, raspberries, blueberries) for topping
• Chocolate sauce for drizzling Chocolate sauce for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 38g (Sugars: 28g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and 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. Beat until stiff peaks form and the mixture is glossy.
4. 4.
   Gently fold in the vinegar and cornstarch until well combined.
5. 5.
   Sprinkle the crushed stroopwafels over the meringue mixture and fold them in gently.
6. 6.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or oval shape.
7. 7.
   Bake in the preheated oven for 1 hour and 30 minutes, or until the pavlova is crisp on the outside and slightly soft on the inside.
8. 8.
   Turn off the oven and leave the pavlova inside to cool completely.
9. 9.
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. 10.
    Transfer the cooled pavlova to a serving plate and top with the whipped cream.
11. 11.
    Decorate with fresh berries and drizzle with chocolate sauce.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Stroopwafels — Crush the stroopwafels into small pieces to ensure they are evenly distributed throughout the meringue mixture.
• Heavy cream — Make sure the heavy cream is cold before whipping to achieve the best results.
• Fresh berries — Wash and dry the berries before using them as toppings to enhance their freshness and flavor.
• Chocolate sauce — Use a high-quality chocolate sauce for a rich and indulgent drizzle.
• Parchment paper — Line the baking sheet with parchment paper to prevent the pavlova from sticking.

Tips & Tricks

• Ensure there are no traces of egg yolk in the egg whites, as it can prevent the meringue from properly forming.
• Let the pavlova cool completely in the oven to prevent it from collapsing.
• Add a pinch of salt to the egg whites before beating to stabilize the meringue.
• Experiment with different types of berries for a variety of flavors and colors.
• For an extra touch of Dutch flavor, sprinkle some crushed stroopwafels on top of the whipped cream.

Serving advice

Serve the Dutch Pavlova immediately after assembling to maintain its crisp texture. Cut into individual portions using a sharp knife or a cake slicer. Pair each serving with a cup of freshly brewed coffee or tea for a perfect Dutch dessert experience.

Presentation advice

To enhance the presentation, dust the pavlova with a light sprinkle of powdered sugar just before serving. Arrange the fresh berries in an attractive pattern on top of the whipped cream. Drizzle the chocolate sauce in a decorative manner over the pavlova, creating an enticing visual appeal.