History of Pavlova
Dessert Pavlova: history of origin and detailed recipe
Desserts of New Zealand and Australian cuisine are distinguished by an abundance of coconut ingredients: chips, butter, milk, paste. But there is also quite European in taste - Pavlov's dessert, which is sometimes called the Australian Pavlov's dessert.
This is exactly what the correct spelling of this dish looks like in quotes. After all, it is dedicated to the famous Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 20s of the twentieth century. The delicacy is based on a meringue cake and a cream of whipped cream or mascarpone cheese. Doesn't it look like an airy ballet tutu?
Dessert Pavlova: calorie content
It should be clarified that in Russia meringues are usually called meringues.
This cake is baked without flour and consists of only two products - egg whites and sugar.
Pavlova's dessert (a classic recipe) differs from the dry meringue familiar to Russians in its half-baked middle, which is somewhat reminiscent of marshmallows, marshmallow, marshmallow and soufflé taken together.
Despite such a frightening analogy with its sweetness, the calorie content of Anna Pavlova's dessert, the recipe for which is very simple, is not as menacing as it might seem.
Dry, light and airy meringue actually takes up more volume than it contains calories.
Some laws of making meringues
They are quite simple, but you need to stick to them very carefully:
- proteins are taken only from very fresh eggs, otherwise the dessert will have a rotten smell and it will have to be flavored with additives that can simply kill all the charm of this light dish's own unique taste;
- whites should be carefully separated from yolks;
- the whites should be well cooled, then it will be easier to beat them into a cool foam (this is important!);
- the dishes in which the whites will be whipped must be perfectly clean (no trace of fat) and absolutely dry (no trace of moisture);
- when whipping the beks (both with a blender and a whisk), do not change the direction of movement (mix either only clockwise, or only against, or with a figure eight, but also only in one direction).
- before proceeding with processingWhen removing proteins, you should prepare all the ingredients in advance so as not to be distracted from the whipping process for a second and add the necessary products to the dishes with eggs, without stopping to work with a whisk or blender.
The most convenient way is, of course, to use a stationary kitchen processor with an appropriate attachment, then both hands will be free and the process will go faster.
Proceed with the preparation of the dessert Pavlova from the preparation of the baking sheet, which must be lined with parchment or baking paper. It is best to pre-mark a circle on paper (for example, circle the end of a fork around the lid of a pan of a suitable size, without piercing the paper).
The recipe below will allow you to bake a cake with a diameter of 20-24 cm, however, its height will be correspondingly different. It is not forbidden to put on one large baking sheet two medium-sized cakes (18-20 centimeters each, placing them diagonally at a distance from each other).
When baking, the meringue cake grows in size - both in height and in diameter, so it is strongly not recommended to bake it in tins or in a frying pan!
So, how to make Pavlova's meringue dessert?
This will require:
- 4 egg whites;
- incomplete glass of granulated sugar;
- 2-3 heaped tablespoons of starch (better than corn, but you can also potato);
- vanilla sugar on the tip of a knife (a little more);
- a teaspoon of white wine vinegar;
- add a tablespoon of liqueur or cognac at the end.
Preparing the meringue mass according to this recipe must be done quickly so that the proteins do not have time to warm up, otherwise it will not be possible to beat them into a strong foam. But if suddenly the process hangs , you can add a pinch or two of regular table salt.
The process of preparing the meringue mass
- Stir granulated sugar and vanilla sugar.
- Turn on the oven for preheating by setting the temperature control to 180-200 degrees.
- Place the whites in a deep, clean, dry dish, start whisking, setting the blender to the lowest speed.
- As foam appears, gently add a tablespoon of granulated sugar and vanilla mixture. (If you add all the sugar at once, the foam will not rise and instead of fluffy meringues you will get flat rubber cakes.) Gradually increase the speed of the blender to medium.
- Continue whisking until the sugar is completely dissolved, until the mixture holds its shape.
- Pour wine vinegar onto the prepared mass, sprinkle with starch and knead either at the smallest speed of the mixer (or simply with a nozzle, not including the device), or with a wide spatula.
Granulated sugar in the recipe can be replaced with powdered sugar, but whites are whipped better with sand, because here worksnot only the rotation of the whisk or nozzles, but also the moment of grinding the grains.
Properly whipped meringue paste does not fall out of the dishes in which it was kneaded, even if the bowl is turned upside down!
The process of placing the meringue mass on a baking sheet
Mass for the classic dessert Pavlova is laid out on a prepared baking sheet with a spoon inside the circle marked on paper. When laying out, it is necessary to form a small, wide enough, side along the edge of the circle. To do this, distribute part of the mass from the center to the edges and slightly trim them.
You can grow spikes from the protein mass along the edges of by pulling it straight up with a spoon.
Everything should be done quickly, without allowing the mass to settle, which can happen in a hot and humid room (remember that the oven is already warming up, and this does not help to lower the temperature in the kitchen).
The formed protein mass is carefully placed in an oven preheated to 180 degrees. It is important to try not to shake the baking sheet, not to slam the oven door, to follow the baking process through the glass, in no case opening the oven, otherwise the tender meringue, which has begun to rise, will immediately settle and nothing will save it from stickiness and rubberiness. p>
After a while (7-10 minutes) the heat in the oven is reduced to medium or low. It should be remembered that baking meringues is, by and large, drying the crust at a high temperature. And this process is quite lengthy: at 140 degrees it will take about an hour or an hour and a quarter. At 100 degrees - an hour and a half, at 90 - about two hours.
It is important to let the baked cake grab , that is, to gain a foothold in a raised state. In this case, the sides of the cake may begin to brown and crack, but this is not considered a marriage.
If you prefer the yellowish-cream color of the meringue, then you can keep the oven temperature high for a longer time and turn down the heat only after the cake starts toast . But you should not get too carried away in pursuit of an unusual color, because it is fraught with deviation in the consistency of the middle of the finished dish, which in the original recipe should remain in the form of a soufflé.
The most important thing: the cake must cool right in the oven! Therefore, it is best to bake it overnight or early in the morning. The maximum that can speed up the cooling process is to slightly open the door after turning off the fire, after an hour open it wider, but try to avoid drafts in that direction. And the most important thing is not to slam the door by negligence, otherwise the meringue will settle and all the beauty will be lost!
Decorating dessert with cream and fruit
The main rule when decorating a dessert Pavlova cream and fruit - do it just before serving!
As a cream, it is best to take ready-made whipped cream in a bottle, with which you can beautifully and even figuratively decorate the cake, camouflage possible flaws and irregularities in baking.
For self-preparation of whipped cream, you should take them with a fat content of at least 30%, whip cold, adding not granulated sugar, but powder.
Anna Pavlova's dessert is also good for custard butter cream, which can be prepared according to any known recipe (the output should be at least 400 grams).
A cream of mascarpone cheese, whipped with powdered sugar, is amazing in taste. It goes well with both the airy base and the berries and fruits that decorate the dish.
It is undesirable to use whipped sour cream as a cream, since it quickly soaks the surface of the cake from it.
The final touch: put fruits on the surface of the cream. It can be strawberries, raspberries, pieces of pear, kiwi, passionfruit, mango. The berries should not be too juicy, but there can be a lot of them. Large fruits are best cut in half or in several pieces.
Pavlova's dessert, the classic recipe of which is quite simple, can be prepared quite decently even by novice cooks if all the rules are followed. Go for it!