Do you want a dessert that’s light and sweet? Try Delia Smith Pavlova Recipe. This dessert is simple and yummy, perfect for sunny days when you want something tasty.
Delia Smith Pavlova is a dessert named after Anna Pavlova, a famous dancer from Russia. It’s a sweet treat made of meringue.
It has a crunchy outside and a soft, marshmallow-like inside. This dessert is special and often has whipped cream and fresh fruits on top.
How Does Delia Smith Pavlova Taste?
Imagine sweet and light flavours like clouds. The outside is crunchy and the inside is soft like a pillow. It feels good in your mouth. The whipped cream is creamy, and the fruits are juicy and tangy.
I had Delia Smith Pavlova at a family event. The dessert table looked beautiful with the Pavlova in the center. When I had the first bite, I loved how it felt in my mouth. It was different and tasty. Now, we have it often at celebrations.
Ingredients To Make Delia Smith Pavlova
For the Meringue:
- large egg whites (at room temperature) = 4
- caster sugar = 225 g
- white wine vinegar = 1 teaspoon
- Cornflour = 1 teaspoon
- vanilla extract = 1⁄2 teaspoon
For the Toppings:
- Double cream (chilled) = 300 ml
- Fresh fruits (such as strawberries, raspberries, blueberries, kiwi, mango, etc.)
- Mint leaves or edible flowers (for garnish)
- Icing sugar (for dusting)
How To Make Delia Smith Pavlova
- Preheat the oven to 150°C (300°F) or 130°C (275°F) for the fan oven.
- Line the baking sheet with parchment paper.
- Whisk egg whites until stiff peaks form.
- Gradually add sugar, and whisk until glossy.
- Gently fold in vinegar, cornflour, and vanilla.
- Spoon the mixture on the sheet, and make a round or oval shape.
- Create a nest-like shape with center well if desired.
- Place meringue, reduce oven to 140°C (275°F) or 120°C (250°F) for fan oven.
- Bake for 1 hour and 15 minutes until light golden.
- Cool meringue in a slightly open oven.
- Whip cream to soft peaks.
- Slice and prepare fresh fruits.
- Transfer the meringue to the plate.
- Fill the center with cream evenly.
- Garnish with mint or flowers.
- Serve immediately after assembling.
- Cut slices, and savour the blend of textures and flavours.
Tips to Make Perfect Delia Smith Pavlova
- Use eggs at room temperature for better meringue.
- Beat until it’s stiff and peasy.
- Add sugar slowly to keep it fluffy.
FAQs
Is Delia Smith Pavlova hard to make?
No, the recipe is easy.
Can I use frozen fruits?
Fresh fruits are better, but frozen is okay.
How long can I keep Delia Smith Pavlova?
Eat it in one day for the best taste.
What to Eat With Delia Smith Pavlova?
- Mixed Berries: Strawberries, blueberries, and raspberries make it colorful.
- Mango Slices: Mangoes add a tropical twist.
- Tangy Citrus: Oranges and grapefruits give a sour taste.
How To Make Delia Smith Pavlova?
Keep it in a cool, dry place. Don’t put it in the fridge; it might get soggy.
Assemble it when you’re ready to eat for the best taste.
In Closing
Delia Smith Pavlova is more than a dessert. It’s a mix of tastes and feels good in your mouth. It’s easy and yummy. It’s great for family times or a lazy summer day. Remember, simple things can be very nice. Enjoy the Pavlova and feel happy.
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Delia Smith Pavlova Recipe
Ingredients
For the Meringue:
- 4 large egg whites (at room temperature)
- 225 g caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon Cornflour
- 1⁄2 teaspoon vanilla extract
For the Toppings:
- 300 ml Double cream (chilled)
- Fresh fruits (such as strawberries, raspberries, blueberries, kiwi, mango, etc.)
- Mint leaves or edible flowers (for garnish)
- Icing sugar (for dusting)
Instructions
- Preheat the oven to 150°C (300°F) or 130°C (275°F) for the fan oven.
- Line the baking sheet with parchment paper.
- Whisk egg whites until stiff peaks form.
- Gradually add sugar, and whisk until glossy.
- Gently fold in vinegar, cornflour, and vanilla.
- Spoon the mixture on the sheet, and make a round or oval shape.
- Create a nest-like shape with center well if desired.
- Place meringue, reduce oven to 140°C (275°F) or 120°C (250°F) for fan oven.
- Bake for 1 hour and 15 minutes until light golden.
- Cool meringue in a slightly open oven.
- Whip cream to soft peaks.
- Slice and prepare fresh fruits.
- Transfer the meringue to the plate.
- Fill the center with cream evenly.
- Garnish with mint or flowers.
- Serve immediately after assembling.
- Cut slices, and savour the blend of textures and flavours.
Notes
- Use eggs at room temperature for better meringue.
- Beat until it’s stiff and peasy.
- Add sugar slowly to keep it fluffy.
