Best Large Pavlova Dessert

Let me tell you about the absolute wonder in the world of desserts – the Best Large Pavlova Dessert!

This heavenly Anna Pavlova cake is light and airy, complemented by a drizzle of honey peaches and a dollop of homemade raspberry topping.

My simple step-by-step recipe will guide you effortlessly through the process of creating this tasty treat.

Prepare to be amazed by the irresistibly crispy meringue with its soft, melt-in-your-mouth center.

Not only that, but it’s crowned with an amazing combination of whipped cream and peach slices.

The Pavlova dessert is inspired by the famous Russian ballerina herself – light, graceful, and utterly captivating.

You simply must experience the unparalleled delight of this exquisite delicacy!

A true pavlova boasts a firm exterior with delicate, crisp edges, while the interior is wonderfully marshmallow-like.

This snow-white dessert is a symphony of flavors and colors, showcasing the vibrant peaches and raspberries.

Prepare to be captivated by this fabulous creation that will leave no one indifferent!

Traditionally, Pavlova dessert is adorned with a generous layer of whipped cream, perfectly complementing the crispy meringue and its fluffy center.

It’s a truly divine way to savor the natural sweetness of fruits and berries.

This marvelous cake is not only a showstopper at any celebration but also a heartfelt gift for your loved ones.

Savor this enchanting dessert alongside a steaming cup of tea, creating cherished moments with your nearest and dearest.

The Best Large Pavlova Dessert is a refreshing masterpiece that not only tastes incredible but also looks absolutely stunning.

The sweet meringue, with its slightly moist and stretchy center, harmonizes flawlessly with the velvety whipped cream.

A true work of confectionery art!

The fragrant peaches and the thick, juicy raspberry topping are the perfect companions to the ethereal meringue.

Treat yourself and your loved ones to this magnificent dessert that will leave all of you amazed!

how to cook Best Large Pavlova Dessert?

STEP 1

To start, preheat your oven to 100°C (210⁰F). Grab a medium bowl and add in some room temperature egg whites. Sprinkle in some citric acid and salt, then grab your mixer and beat it all together until soft peaks form.

TIPS: If you’ve ever struggled with separating egg whites from the yolk, worry no more! I’ve got some handy advice that will make your life easier. Instead of going through the messy process of cracking eggs and trying to separate the whites by hand, why not use a nifty egg separator? It’s a simple tool that will save you time and effort.

TIPS: For better results when whipping egg whites, make sure to use clean, dry, and grease-free dishes. Glass or metal bowls work best, as plastic is not easy to degrease.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.

STEP 2

Next, it’s time to add in some vanilla sugar to the beaten egg whites. Then gradually add plain sugar. Take your time and add in the sugar one tablespoon at a time.

TIPS: To achieve a thick and shiny meringue, add sugar slowly. This will help increase its volume.

STEP 3

Keep beating until the sugar is completely dissolved and the mixture becomes thick and shiny.

TIPS: Now, let’s talk about making the perfect meringue. When you’re whipping up a mixture and you want to check if the sugar has dissolved completely, just rub a little bit of the mixture between your fingers. If you feel any grains of sugar, keep beating for a few more minutes until it’s smooth and silky.

TIPS: To determine if your whipped egg whites are ready, try this neat trick. Turn the bowl upside down, and if the mass stays in place, you’re good to go. Another sign of readiness is when you see stiff peaks forming on your beaters. That’s when you know you’ve achieved the perfect consistency.

TIPS: If you’re in a hurry and want your meringue to whip up faster, try using powdered sugar instead of regular sugar. It will speed up the process and give you the same delicious results.

STEP 4

Now, gently mix in some corn starch to the egg whites-sugar mixture.

STEP 5

Line a baking sheet with parchment paper and secure the edges with strokes of meringue. Carefully place the resulting meringue on the prepared baking sheet.

TIPS: To prevent your finished meringue from sticking to the parchment paper after baking, simply grease the parchment paper with a small amount of vegetable oil. This little trick will save you from any sticky situations.

STEP 6

Make a rectangle with slightly higher edges than the center.

TIPS: When it comes to shaping your meringue, it’s best to use a pastry spatula. Spread the mixture evenly on a baking sheet and give it the desired shape. This method is much easier and more convenient than trying to shape it by hand.

STEP 7

Pop the baking sheet with the meringue into the preheated to 100°C (210⁰F) oven and let it bake for 1 hour and 20 minutes. Once it’s done, turn off the oven and let it cool with the oven door slightly open.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

TIPS: The color of your finished meringue is also important. It should be a beautiful white or light cream color. If it turns out brown, it means your oven temperature was too high. So, make sure to keep an eye on that thermostat!

STEP 8

While the meringue is cooling, grab a saucepan and add in some slightly thawed raspberries, sugar, and starch. Give it a good stir.

TIPS: If you don’t have frozen raspberries, fresh ones can be a fantastic alternative. They’ll add a burst of flavor to your recipe and give it a delightful twist.

STEP 9

Then place the saucepan on the fire. Bring it to a boil and let it cook for about 5 minutes over medium heat until it thickens. Once it’s done, strain it through a sieve and let it cool slightly.

STEP 10

Now it’s time to cut some peaches into slices.

TIPS: Don’t have canned peaches on hand? No problem! Fresh, peeled peaches work just as well. Just follow this skin-removal technique by dunking them in boiling water for a quick 1-2 minutes. Then, peel away and enjoy the fresh goodness.

STEP 11

Once that’s done, spread some whipped cream on top of the finished meringue and garnish it with the peach slices. Finally, pour over the raspberry topping.

TIPS: If you want your pavlova to be absolutely perfect, make sure you assemble it right before you’re ready to dig in. Trust me, if you do it ahead of time, that meringue is gonna get all mushy and gross. So, keep it fresh and enjoy every bite!

STEP 12

To serve, cut Best Large Pavlova Dessert into equal pieces and enjoy it with a nice cup of tea. Bon appétit!