Strawberry Pavlova 草莓帕夫洛娃

The beauty of this dessert comes from the Russian ballet dancer Anne Pavlova. After seeing the beautiful Anna Pavlova on tour, a chef created this delicious dessert to emulate her beauty and dance.
Pavlova is crispy, chewy, and melts in the mouth. It must be consumed immediately after it’s made, but I’m sure you won’t have a problem with that!

Pavlova音譯帕芙洛娃,一聽就是個俄國名字。這款蛋糕的名字源自俄羅斯芭蕾舞蹈演員Anne Pavlova, 據說當時她正在巡迴演出,蛋糕師看到了美麗的Pavlova之後,創造了這款美味的甜點來寓意讚美她的美麗與她的舞蹈。現在它通常被認為來源於澳大利亞,是澳大利亞夏季常吃的非常流行的一款美味糕點。
Pavlova 是酥脆無比,入口即化。你吃吃就知道了。另外無法售賣的原因是,它只能現吃現做,馬上食用完。因為很容易受潮,變黏糊,所以只能在家裏做咯!(向下滾動以查看中式食譜)

Prep: 10 mins

Serves: 8

Level: Medium

What you will need

For the meringue:

  • 4 egg whites
  • 250g | 1 heaped cup of caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

For the topping:

  • 500g | 3 heaped cups of mixed berries, hulled and halved
  • 350ml | 1 1/2 cups whipping cream

Let’s get baking!

To Prepare

  1. Preheat the oven to 150C/130C fan.
  2. Using a pencil, draw around a cake tin or dinner plate on parchment paper.

To Make the Meringue

  1. Whisk 4 egg whites with an electric mixer until they form stiff peaks.
  2. Whisk 250g caster sugar into the meringue, 1 tbsp at a time, until it looks glossy.
  3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
  4. Place the parchment paper onto an oven tray. Pile the meringue inside the circle and shape your meringue by making the sides slightly higher than the middle.
  5. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven (1-2 hours).

To Assemble

  1. Whip 350ml double cream until stiff.
  2. Place all the whipped cream into the middle of the meringue.
  3. Pile the 500g of mixed berries on top of the cream.
  4. You have created a crunchy, chewy, soft and juicy pavlova! Serve right away as it will start to go soggy.

烹飪時間: 10分鐘

份量: 8

難度: 中等

食材

酥皮料:

  • 4隻蛋白
  • 250克砂糖
  • 1茶匙白酒醋
  • 1茶匙粟粉
  • 1茶匙香草精

配料:

500克混合雜苺,去殼和切成兩半
350毫升鮮奶油

開始吧!

請預備

  1. 將烤箱預熱至150C / 130C風扇。
  2. 用鉛筆在蛋糕紙或餐盤上的烤焗紙上畫圖。

做酥皮

  1. 用電動攪拌器攪打4個蛋白,直到形成堅挺。
  2. 將250克細砂糖打入蛋白甜餅,一次1湯匙,直到看起來光滑為止。
  3. 倒入1茶匙白葡醋,1茶匙粟粉和1茶匙香草精。
  4. 將烤焗紙放在烤箱托盤上。將蛋白甜餅堆積在圓圈內,使蛋白甜餅成形。
  5. 烘烤1小時,然後關閉加熱,讓’帕夫洛娃’在烤箱內完全冷卻(1-2小時)。

組裝

  1. 350毫升雙重霜打直至挺身。
  2. 將所有鮮奶油放入蛋白甜餅的中間。
  3. 將500克混合果漿放在奶油上。
  4. 您製作了香脆,柔軟多汁的帕夫洛娃!要立即食用,因為它會開始變濕。