A cake with a curious story made with meringue and cream and strawberry filling, very refined and easy to prepare
The comparison between one may seem risky cake it's a ballerina. In many cases it certainly is, but if it is about Pavlova we re-enter in the cases in which the exception confirms the rule. The recipe for this dessert was created by a Russian dancer, Anna Pavlova, to which, while he was on tour in Australia in the 1920s, a pastry chef by name Berth Sachse, he dedicated this cake. Why precisely to her?
Why form and lightness of this cake – which, although made with meringue, remains soft inside thanks to the cream and the strawberries – they remembered in every way to its creator the dancer who danced with grace and refinement on stage. Never was inspiration more correct: the Pavlova cake truly resembles a dancer who dances lightly, vibrates upwards and lands softly on the ground.
The recipe of Pavlova
Realizing it will be much easier than doing a ballet at Pavlova levels: la recipe in fact it is simple and the preparation steps are also suitable for those who are not very familiar with pastry.
Ingredients
400 g of strawberries
200 g of fresh cream
200 g of vanilla sugar
4 egg whites
White vinegar
cornstarch
Method
Start the preparation of the Pavlova cake by whipping the egg whites – with a spoonful of white vinegar – in a large enough container. It would be better to use whips because the mixture must become a very frothy mass but with a good dexterity you can achieve the same result with a fork.
Continue to mix and add to the mixture – little by little – the vanilla sugar (leaving a third for the filling) and the corn starch (just a spoon). Remember to always mix from top to bottom to avoid removing the compound.
When the mixture is uniform and without lumps spread the meringue on a sheet of parchment paper with a diameter of about 28 cm and leave a cavity in the middle, then it will be used for the filling.
Cook the meringue in the oven at 130 ° for about 70 minutes, it must be crispy outside and soft in the center. Remove it from the oven carefully and let it cool.
Now cut half of the strawberries you have available into very small pieces and cook them with half of the vanilla sugar that is put into a pan with a little water. They will be ready when they become soft. Then remove them from the heat and let them cool in the fridge.
Whip the cream with the remaining vanilla sugar and decorate the meringue which has now cooled. After putting the cream it is up to the strawberry coulis, pour this too on the meringue. Cut the last remaining strawberries in half and decorate the top of Pavlova.
Tips for serving a perfect Pavlova
You can get the vanilla sugar by keeping the sugar in a container along with some vanilla stick open.
You can also prepare the meringue at the base of the Pavlova the day before, it will keep perfectly.
Even if it is a dessert to be consumed cold, the Pavlova cake is perfect for all temperatures.
Taste freshly made, the Pavlova is better, but can be kept in fridge (maximum two days) or in freezer (maybe already cut into slices). In the second case, before consuming it, you spend at least 30 minutes.
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