An elegant and very easy pavlova: a crisp meringue shell with a soft center, filled with whipped cream, strawberry jam and fresh blueberries. By following the steps and tips (clean utensils, egg whites at room temperature, checking the sugar), you will always get a striking result.
Prepare the stand mixer or electric beaters: they must be perfectly clean and degreased.
Pour the egg whites at room temperature into the bowl and whisk at medium speed until foamy.
Add the sugar and continue at medium speed for 1 minute.
Increase the speed to medium-high and whisk for 5 minutes, then increase the speed again for another 5 minutes; at this stage add the vanilla and lemon juice.
Finish by whisking at maximum speed for 2 minutes.
Check the meringue by rubbing a pinch between your fingers: you should no longer feel the sugar crystals.
Fold in the sifted cornstarch with a spatula using gentle bottom-up movements so as not to deflate the mixture.
Line a baking tray with parchment paper, pour in the meringue and shape it into a circle, creating a slight indentation in the center and higher edges.
Bake in the middle of the oven: 130°C static for 10 minutes, then lower to 100°C and continue for another 50 minutes.
Turn off the oven and let the pavlova cool completely inside with the door slightly open.
Whip the very cold cream with the powdered sugar and vanilla.
Fill the meringue shell with a layer of strawberry jam, top with the whipped cream and decorate with fresh blueberries.
Stand mixer or electric beaters
Spatula
Baking tray lined with parchment paper
Clean and degreased bowl
Italia, Toscana
| Energy (kcal) | 245.33 |
| Carbohydrates (g) | 28.47 |
| of which sugars (g) | 26.78 |
| Fat (g) | 14.29 |
| of which saturates (g) | 8.31 |
| Protein (g) | 2.37 |
| Fibre (g) | 0.33 |
| Salt (g) | 0.03 |
