Have you ever heard about Pavlova cake? This beautiful, crispy, and refreshing cake, named after the Russian ballerina, Anna Pavlova, is a must-try dessert that deserves its place in your cookbook. Why, you ask?
First of all, this meringue dessert is extremely easy and quick to make. It’s made of egg whites and sugar and topped with whipped cream and fresh fruit. This makes it a perfect summer dessert you can serve to your guests.
Moreover, since you need a lot of egg whites to make Pavlova, this is one of those clever recipes you want in your recipe book for when you need a quick meal to use your leftover egg whites.
Check out this great recipe shared by Ellie from *Cooking But How*.
Ingredients
- 150g egg whites at room temperature
- 260g sugar
- pinch of salt
- 2 tsp cornstarch
- 2 tsp lemon juice
- 1 tsp vanilla (paste or extract)
- 250 ml cream
- 20g powdered sugar
- 60g black currant jam
- berries
Instructions
- Preheat the oven to 120 degrees Celsius.
- In a clean, dry bowl, whisk together the egg whites into a light foam.
- Start by adding the pinch of salt and one tablespoon of sugar at a time. When you add half of the sugar, add the cornstarch, vanilla and lemon juice and continue to whip the whites and add the remaining sugar until you have a thick and smooth mixture and firm tips.
- Pour the mixture onto a baking sheet covered with baking paper and shape using a spatula.
- Bake at 120 degrees for 90 minutes (no fan). Then turn off the oven and allow the cake to cool inside for about two hours or even overnight. It is extremely important not to open the oven during this time.
- Whip the cream with the sugar. Optionally, you can add black currant jam (or any jam) to flavor the whipped cream.
- Decorate with the jam and berries of choice.
