Delia Smith Pavlova Recipe
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.
Cook Mode Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
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)
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.
Use eggs at room temperature for better meringue.
Beat until it's stiff and peasy.
Add sugar slowly to keep it fluffy.
Keyword Delia Smith Pavlova Recipe