Pavlova

Ingredients

While the original Pavlova recipe features tropical fruits, we have replaced them with seasonal Latvian berries such as raspberries, strawberries, and blackberries. Additionally, we have incorporated a touch of Latvian honey into the meringue mixture to add a subtle sweetness and depth of flavor. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 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
• 1 cup mixed Latvian berries (raspberries, strawberries, blackberries) 1 cup mixed Latvian berries (raspberries, strawberries, blackberries)
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 17g (Saturated Fat: 10g)
• Carbohydrates: 30g (Sugars: 28g)
• Protein: 3g
• 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, honey, vinegar, and cornstarch to the egg whites while continuing to beat until stiff peaks form.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round nest with slightly raised edges.
5. 5.
   Bake the meringue for 1 hour and 30 minutes, or until it is crisp on the outside and slightly soft on the inside. Turn off the oven and let the meringue cool completely inside.
6. 6.
   In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. 7.
   Carefully transfer the cooled meringue nest onto a serving plate. Fill the center with the whipped cream and top with the mixed Latvian berries.
8. 8.
   Garnish with fresh mint leaves and serve immediately.

Treat your ingredients with care...

• Egg whites — Ensure that there is no trace of egg yolk in the whites, as even a small amount can prevent proper whipping.
• Latvian berries — Use fresh, ripe berries for the best flavor and appearance.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results.
• Honey — Choose a high-quality Latvian honey to enhance the flavor of the meringue.
• Mint leaves — Select fresh mint leaves just before serving to add a refreshing aroma.

Tips & Tricks

• To achieve a crisp meringue shell, make sure the oven temperature is low and bake the meringue slowly.
• Avoid opening the oven door while the meringue is baking to prevent it from collapsing.
• Let the meringue cool completely inside the oven to prevent cracking.
• Dust the meringue with powdered sugar just before serving for an elegant touch.
• Experiment with different combinations of Latvian berries for a variety of flavors and colors.

Serving advice

Serve the Pavlova immediately after assembling to maintain its crispness. Cut into individual portions using a sharp knife or serve it as a whole centerpiece for guests to admire before diving in.

Presentation advice

Place the Pavlova on a decorative serving platter or cake stand to showcase its beautiful meringue nest and vibrant berry toppings. Garnish with fresh mint leaves for an added pop of color.