An elegant and very easy pavlova: crispy meringue shell and soft inside, filled with whipped cream, strawberry jam, and fresh blueberries. By following the steps and tips (clean utensils, room temperature egg whites, sugar control), you will always achieve a spectacular result.
Prepare the stand mixer or electric whisks: they must be perfectly clean and grease-free.
Pour the room temperature egg whites into the bowl and beat at medium speed until frothy.
Add the sugar and continue at medium speed for 1 minute.
Increase the speed to medium-high and beat for 5 minutes, then further increase the speed for another 5 minutes; at this stage add vanilla and lemon juice.
Finish beating at maximum speed for 2 minutes.
Check the meringue by rubbing a pinch between your fingers: the sugar granules should no longer be felt.
Gently fold in the sifted cornstarch with a spatula, using delicate movements from bottom to top to avoid deflating the mixture.
Line a baking sheet with parchment paper, pour the meringue, and shape it into a circular form creating a slight central indentation with higher edges.
Bake in the center 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 ajar.
Whip the very cold cream with powdered sugar and vanilla.
Fill the meringue shell with a layer of strawberry jam, top with whipped cream, and decorate with fresh blueberries.
Stand mixer or electric whisks
Spatula
Baking sheet lined with parchment paper
Clean and grease-free bowl
Italy, Toscana
| Energy (kcal) | 254.01 |
| Carbohydrates (g) | 29.81 |
| of which Sugars (g) | 28.08 |
| Fat (g) | 14.75 |
| of which Saturates (g) | 8.57 |
| Protein (g) | 2.39 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.03 |
