Discover the recipe and step by step to make this tasty dessert:
THE Pavlova named after the famous Russian ballerina Anna Pavlova. The base of the dessert would be an allusion to the ‘tutu’, the ballerina’s skirt. Its origin and creation is uncertain, but widely claimed by Australia, New Zealand and France.
Although it appears very technical and complex to perform, with the organization and quality of the ingredients and the correct processing, the Pavlova is an excellent choice of desserts both for those who prepare it, given that its assembly is simple and with few steps, both for those who taste it, since it provides the palate with the balance between the sweetness of the meringue and the freshness of the fruit.
Check out the Camicado recipe below and step-by-step preparation that delivers flavor and beauty for the end-of-year festivities:
ingredients
- Meringue
- 2 egg whites;
- 140 g of refined sugar;
- 5 g of corn starch;
- 3 g of white vinegar;
- lemon zest (to taste)
- cream cream
- 300 g of cream;
- 170 g of unsweetened natural yogurt;
- 80 g of refined sugar;
- 5 g of vanilla extract or essence;
Method of preparation and assembly
Meringue
Turn on the oven at 130º for preheating.
Separate the egg whites and, in a mixer, beat them at low speed until frothy. Then add the vinegar, and then the sugar little by little, without turning off the mixer. Increase to maximum speed and leave for 5-7 minutes, until a full stop is reached. Finally, reduce the speed again and add the cornstarch and lemon zest until smooth.
In a shallow mould, lined with buttered paper or with a silicone mat, pour the meringue with the help of a spatula, shaping it into a rounded and high shape. Make a slight cavity in the center of the meringue and bake about 3 hours or until golden brown and crispy. Once the cooking time has elapsed, take it out of the oven and wait for it to cool down.
cream cream
In the planetary mixer, collect all the ingredients and beat until a homogeneous mixture is formed. Look at the moment when light waves are formed, this is the sweet spot.
Assembly
With the meringue already cold, add all the cream in the cavity previously made, leaving a little cream naturally placed on the outside. Add the fruit of your choice over the cream and serve. It is important to consume it shortly after assembly to take advantage of the crunchiness of the meringue and the still fresh fruit.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
