{"collection":"recipes","slug":"1726450168175-pavlova","cid":"bafkreih6zwedlc32r2stcbgctb4z6fvufckuw2ftxzsrcwp6gtgmtjr2eu","title":"Pavlova","excerpt":"A classic Pavlova recipe with crisp meringue shell and creamy custard filling, topped with fresh fruit and ready in under 2 hours.","body":"**Yield:** 4 servings\n\n## Ingredients\n\n### Meringue\n\n| Ingredient       | Amount / Weight | Note                |\n| ---------------- | --------------- | ------------------- |\n| large egg whites | 2               | room temperature    |\n| granulated sugar | 1/2 cup (100g)  |                     |\n| cream of tartar  | 1/8 teaspoon    |                     |\n| vanilla extract  | 1/2 teaspoon    |                     |\n| white vinegar    | 1/2 teaspoon    |                     |\n| fresh fruit      | as needed       | berries, kiwi, etc. |\n\n### Dairy Custard\n\n| Ingredient       | Amount / Weight | Note |\n| ---------------- | --------------- | ---- |\n| large egg yolks  | 2               |      |\n| whole milk       | 1 1/3 cups      |      |\n| granulated sugar | 3 tablespoons   |      |\n| vanilla extract  | 1/2 teaspoon    |      |\n| salt             | pinch           |      |\n\n## Steps\n\n### To make the meringue:\n\n1. **Preheat the oven:** Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 5-inch (13 cm) circle on the paper as a guide.\n2. **Whisk the egg whites:** In a clean, dry bowl, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.\n3. **Add sugar:** Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. Beat on high speed until stiff, glossy peaks form, and the sugar is fully dissolved.\n4. **Add remaining ingredients:** Gently fold in the vanilla extract and white vinegar using a spatula.\n5. **Shape the meringue:** Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a disk with slightly raised edges to hold the toppings.\n6. **Bake:** Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 45 minutes to 1 hour, or until the meringue is crisp and dry on the outside. Turn off the oven, leaving the meringue inside to cool completely.\n\n### To make the custard:\n\n1. **Mix egg yolks and sugar:** In a medium bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.\n2. **Heat the milk:** In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil.\n3. **Temper the egg mixture:** Slowly pour about 1/4 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining milk.\n4. **Cook the custard:** Continue to cook the mixture over medium-low heat, whisking constantly, until it thickens slightly and coats the back of a spoon, about 8-10 minutes.\n5. **Add vanilla:** Remove the saucepan from the heat and stir in the vanilla extract.\n6. **Cool the custard:** Pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour before serving.\n\n### To assemble:\n\n1. Once the meringue has cooled, gently lift it off the parchment paper and place it on a serving plate.\n2. Spoon the chilled custard over the Pavlova base.\n3. Top with fresh fruit and serve immediately.","tags":["dessert","pavlova","meringue","custard","fruit","baking","egg"],"published":true,"createdAt":"2024-09-15T18:29:00Z","updatedAt":"2025-05-23T14:09:00Z"}