Pavlova Royal
This elegant dessert is a meringue-based dessert with a crisp crust and topped with whipped cream and fresh fruits.
Equipment
- 1 Electric mixer handheld or stand mixer
Ingredients
Pavlova Base
- 3 large eggs whites room temperature
- 150 g granulated sugar
- 1 pinch of salt
For the Toppings
- 400 g heavy whipped cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 500 g fresh strawberries or raspberries, etc.
- 3 tbsp raspberry puree
- 3 tsp lemon curd
- fresh mint leaves
- 2 tbsp roasted almond flakes
Instructions
Preheat the Oven
- Preheat your oven to 130°C. Line a baking sheet with parchment paper.
Prepare the Meringue
- In a large mixing bowl, beat the egg whites with the salt on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
Shape the Pavlova
- Spoon the meringue onto the parchment paper. Spread it into a round shape with slightly raised edges to create a well in the center for the toppings.
Bake
- Place the baking sheet in the preheated oven. Bake for 1 hour. The pavlova should be crisp on the outside and slightly soft on the inside. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
Prepare the Whipped Cream
- In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Assemble the Pavlova Royal
- Transfer the cooled pavlova to a serving platter. Spoon the whipped cream into the center of the pavlova. • Arrange the fresh berries, lemon curd and raspberry puree on top of the whipped cream. Sprinkle with almond flakes for an extra touch. Garnish with fresh mint leaves.
Serve
- Serve the Pavlova Royal immediately. Enjoy!
Tips
- Ensure that your mixing bowl and beaters are clean and free of any grease or egg yolk to achieve the best meringue.
- Use fresh, room-temperature eggs for optimal results.
- Decorate just before serving to keep the pavlova crisp.