Sichuan-style Spicy Pavlova

Ingredients

While the original Pavlova is renowned for its light and airy texture, this Sichuan-style adaptation adds a spicy kick to the dessert. By incorporating Sichuan peppercorns and chili, we infuse the meringue with a tingling sensation that complements the sweetness. This fusion of flavors creates a unique and exciting twist on the traditional Pavlova. 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 Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh fruits (such as strawberries, kiwi, and dragon fruit) for topping Fresh fruits (such as strawberries, kiwi, and dragon fruit) for topping

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 26g, 24g
• 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 mixing bowl, whisk the egg whites until stiff peaks form.
3. 3.
   Gradually add the sugar, Sichuan peppercorns, chili flakes, cornstarch, and white vinegar to the egg whites. Gently fold them in until well combined.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or individual portions.
5. 5.
   Bake in the preheated oven for 1 hour, or until the meringue is crisp on the outside and slightly soft on the inside.
6. 6.
   Remove from the oven and let it cool completely.
7. 7.
   In a separate bowl, whip the heavy cream until soft peaks form.
8. 8.
   Place the whipped cream on top of the cooled meringue and garnish with fresh fruits.
9. 9.
   Serve immediately and enjoy the spicy twist of Sichuan-style Pavlova!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before crushing them. This will enhance their aroma and flavor.
• Chili flakes — Adjust the amount of chili flakes according to your spice tolerance. Add more for an extra kick or reduce for a milder version.
• Fresh fruits — Choose a variety of colorful and ripe fruits to top your Pavlova. Slice them just before serving to maintain their freshness.

Tips & Tricks

• To achieve the perfect meringue texture, make sure the mixing bowl and whisk are completely clean and free from any grease.
• Allow the meringue to cool completely in the oven with the door slightly ajar to prevent it from collapsing.
• For an extra Sichuan twist, sprinkle some additional crushed Sichuan peppercorns and chili flakes on top of the whipped cream before serving.

Serving advice

Serve the Sichuan-style Spicy Pavlova immediately after assembling to maintain the crispness of the meringue. The contrast between the spicy meringue and the cool whipped cream and fresh fruits is a delightful experience for the palate.

Presentation advice

Present the Sichuan-style Spicy Pavlova on a clean and elegant white plate to showcase the vibrant colors of the fresh fruits. Drizzle a touch of honey or sprinkle some powdered sugar on top for an added visual appeal.