Whenever I get some leftover egg whites, I usually make the Pavlova. This simple, yet sophisticated dessert is light and fluffy in texture and it looks spectacular! You can top it up with whipped cream and any fruits you desire. My favorite combination includes some slightly sour fruits and berries. For this recipe, I’ve chosen blood orange – a bit sour in taste which balances the sweetness of the cake, and it also looks amazing. I’ve added few blueberries for extra crunch as well.
Blood orange Pavlova with blueberries.
8 egg whites
2 and 1/3 cups of caster sugar
1 tbsp of white whine vinegar (or lemon juice)
1 tbsp of potato starch
Handful of blueberries
4 blood oranges
400ml of sweet cream
2 tbsp of powdered sugar
- Place the egg whites into the large bowl and start whisking on medium speed.
- When you see the eggs starting to bubble, it’s time to add the sugar. Do it slowly, one or two spoons at the time, continually whisking.
- Whisk the eggs until entire sugar is incorporated. Make sure the mixture is stiff and glossy but still a bit soft. The key here is to not overmix it.
- Add white white vinegar and potato starch. Whisk quickly together.
- Place baking paper on the baking sheet. Pour the mixture out, making the circle (pro tip: You can draw the circle with a pencil on the backing paper so that it’s easier to keep the proper shape)
NOTE: From this mixture is best to make two bases and then combine it into one big cake.
- Bake your mixture on 160°C firstly for 10min. Then turn down the heat to 130°C and bake for 1h 30min.
- Once baked, let it cool down completely.
- For the whipped cream, whisk 400ml of chilled sweet cream until stiff, adding 2 tbsp of powdered sugar at the end.
- Now it’s time to assemble the Pavlova. Place one of the meringue bases down. Then spread half of the whipped cream on top. You can put some fruits into this layer as well, or just keep them at the top.
- Place second meringue base on top. Spread out the leftover whipped cream. Decorate everything with previously cut blood oranges and whole blueberries.
- It’s best to chill your Pavlova cake in the fridge for a
fewhours before serving, but if you cannot wait, feel free to dig in straight away.