Hungarian-style Pavlova

Ingredients

While the original Pavlova is known for its tropical fruit toppings, our Hungarian-style Pavlova incorporates traditional Hungarian ingredients such as sour cherries and ground poppy seeds. The meringue base remains the same, but the flavors are uniquely Hungarian, giving this dessert a delightful twist. 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
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• 1 cup (200g) sour cherries, pitted 1 cup (200g) sour cherries, pitted
• 2 tablespoons ground poppy seeds 2 tablespoons ground poppy seeds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   Line a baking sheet with parchment paper.
3. 3.
   In a clean, dry mixing bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. 5.
   Once all the sugar has been added, beat for an additional 2 minutes until the mixture is glossy and holds its shape.
6. 6.
   Gently fold in the white vinegar, cornstarch, and vanilla extract.
7. 7.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
8. 8.
   Bake in the preheated oven for 1 hour and 30 minutes, or until the meringue is crisp and dry.
9. 9.
   Remove from the oven and let it cool completely.
10. 10.
    In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
11. 11.
    Spread the whipped cream over the cooled meringue.
12. 12.
    Top with sour cherries and sprinkle with ground poppy seeds.
13. 13.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Make sure there are no traces of egg yolk in the whites, as this can prevent them from whipping properly.
• Sour cherries — If fresh sour cherries are not available, you can use canned or frozen ones. Just make sure to drain them well before using.
• Ground poppy seeds — You can grind whole poppy seeds in a coffee grinder or use pre-ground poppy seeds for convenience.

Tips & Tricks

• To achieve the best results, make sure your mixing bowl and beaters are clean and free from any grease.
• Allow the meringue to cool completely before adding the whipped cream and toppings to prevent them from melting.
• For added flavor, you can sprinkle some grated dark chocolate over the whipped cream and cherries.
• If you prefer a sweeter meringue, you can increase the amount of granulated sugar to 1 1/4 cups (250g).
• Leftover Pavlova can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Hungarian-style Pavlova as a stunning centerpiece dessert at your next gathering. Cut it into wedges and plate individually, making sure to include a generous amount of whipped cream, sour cherries, and poppy seeds on each serving.

Presentation advice

To make the Hungarian-style Pavlova even more visually appealing, you can drizzle a little cherry syrup over the whipped cream and garnish with fresh mint leaves. The vibrant red cherries and contrasting poppy seeds will create a beautiful and appetizing dessert.