Delia Smith’s Meringue Pavlova, a delightful dessert, combines six room-temperature egg whites,granulated sugar, corn starch, lemon juice, and vanilla extract. The entire process, from whipping to baking, takes approximately 2 hours and yields servings for 6. Enjoy this crisp and creamy treat adorned with fresh fruits!
More Delia Smith Recipe:
💕 Why You’ll Love This Meringue Pavlova Recipe:
- Breathtaking Elegance: Impress guests with a visually stunning dessert.
- Minimal Effort, Maximum Flavor: Achieve culinary excellence with simple steps.
- Burst of Freshness: Experience a delightful blend of crispy meringue and fresh fruits.
- Versatile Delight: Perfect for various occasions, adding a sweet touch to any celebration.
❓ What Is Delia Smith Meringue Pavlova Recipe?
Delia Smith Meringue Pavlova is a divine dessert crafted from egg whites, sugar, corn starch, lemon juice, vanilla extract, and topped with whipped cream and fresh fruits. A symphony of textures,crispy exterior, soft interior, and a burst of fruity freshness.
🍓 Delia Smith Meringue Pavlova Ingredients
For Pavlova:
- 6 large egg whites, room temperature
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For Cream:
- 1 1/2 cups heavy whipping cream, (very cold)
- 2 tbsp granulated sugar
- For Topping/Decor:
- 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
- 15 Mint leaves , for garnish, optional
🍰 How To Make Delia Smith Meringue Pavlova
Make Pavlova:
- Warm the oven up to 225˚ F. Put parchment paper on a large baking sheet. For one minute, beat six egg whites on high speed in a stand mixer until soft peaks form.
- As you turn on the mixer, slowly add 1 1/2 cups of sugar. Beat on high speed for 10 minutes, or until stiff peaks form. It’ll be shiny and smooth.
- Quickly mix in 1/2 teaspoon of lemon juice and 1/2 teaspoon of vanilla extract with a spatula. Then add 2 teaspoons of corn starch and mix until everything is well formed.
- For the parchment paper, use a Wilton 1M Tip to pipe meringue into circles that are 3 to 3 1/2 inches wide. Use a spoon to make a hole in the middle so that the cream can fit.
- After baking at 225˚ for 1 hour and 15 minutes, turn off the oven and leave the meringue in there for another 30 minutes without opening the door. The outside will be very pale cream-colored, dry, and crisp when you tap on it, but the inside will still be soft like marshmallows.
- When it’s cool, move the pavlova with the parchment paper on top of the counter or a cookie rack.
Frosting and Assemble Pavlovas:
- In a cold bowl, beat 2 tablespoons of sugar into the cold heavy cream for 2 to 2 1/2 minutes, or until the cream is fluffy and can be spread.
- Add fresh fruit on top of the pavlova after frosting it with a piping bag.
💭 Recipe Tips:
- Gradual Sugar Addition: Add sugar slowly while beating for a glossy, stiff meringue texture.
- Fresh Fruit Placement: Arrange fresh fruit on the pavlova after frosting for a vibrant and delicious topping.
- Hole for Cream: Make a hole in the center of the meringue to accommodate the whipped cream.
🍮 What To Serve With Meringue Pavlova?
You can serve Meringue Pavlova with Berry Coulis, Chocolate Ganache, Lemon Curd, Edible Flowers, Coconut Shavings.
🎚 How To Store Leftovers Meringue Pavlova?
- In the fridge: Place Leftovers Meringue Pavlova in an airtight container and store for up to 3 to 5 days.
- In the freezer: Leftovers Meringue Pavlova can be placed in a sealed container and store for a months.
FAQ’S
What Type Of Meringue Is Used For Pavlova?
The pavlova recipe utilizes a French meringue whip six room-temperature egg whites until soft peaks form, gradually adding 1.5 cups of granulated sugar for a glossy and smooth meringue texture.
How Can I Prevent My Pavlova From Becoming Too Sweet?
To avoid excessive sweetness, stick to the recommended 1.5 cups of granulated sugar. Modifying this amount may impact both the flavor and structure of the pavlova.
Can I Make Pavlova Without Vanilla Extract?
Yes, you can make pavlova without vanilla extract while the vanilla extract adds flavor to the pavlova, you can choose to omit it if you don’t have it or prefer a pavlova with a more neutral taste.
How Do I Avoid Overmixing The Pavlova Batter?
To avoid overmixing the pavlova batter, it’s crucial to follow the recipe instructions diligently. Whip the egg whites until stiff peaks form, gradually adding sugar to achieve a glossy and smooth meringue.
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Delia Smith Meringue Pavlova Nutrition Fact:
- Calories: 210
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 33mg
- Sodium: 32mg
- Potassium: 94mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 29g
- Protein:2g
- Calcium:19mg
- Iron:1mg
Delia Smith Meringue Pavlova
Description
Delia Smith’s Meringue Pavlova, a delightful dessert, combines six room-temperature egg whites,granulated sugar, corn starch, lemon juice, and vanilla extract. The entire process, from whipping to baking, takes approximately 2 hours and yields servings for 6. Enjoy this crisp and creamy treat adorned with fresh fruits!
Ingredients
For Pavlova:
For Cream:
For Topping/Decor:
Instructions
- Warm the oven up to 225˚ F. Put parchment paper on a large baking sheet. For one minute, beat six egg whites on high speed in a stand mixer until soft peaks form.
- As you turn on the mixer, slowly add 1 1/2 cups of sugar. Beat on high speed for 10 minutes, or until stiff peaks form. It’ll be shiny and smooth.
- Quickly mix in 1/2 teaspoon of lemon juice and 1/2 teaspoon of vanilla extract with a spatula. Then add 2 teaspoons of corn starch and mix until everything is well formed.
- For the parchment paper, use a Wilton 1M Tip to pipe meringue into circles that are 3 to 3 1/2 inches wide. Use a spoon to make a hole in the middle so that the cream can fit.
- After baking at 225˚ for 1 hour and 15 minutes, turn off the oven and leave the meringue in there for another 30 minutes without opening the door. The outside will be very pale cream-colored, dry, and crisp when you tap on it, but the inside will still be soft like marshmallows.
- When it’s cool, move the pavlova with the parchment paper on top of the counter or a cookie rack.
- In a cold bowl, beat 2 tablespoons of sugar into the cold heavy cream for 2 to 2 1/2 minutes, or until the cream is fluffy and can be spread.
- Add fresh fruit on top of the pavlova after frosting it with a piping bag.
Make Pavlova:
Frosting and Assemble Pavlovas:
Notes
- Gradual Sugar Addition: Add sugar slowly while beating for a glossy, stiff meringue texture.
Fresh Fruit Placement: Arrange fresh fruit on the pavlova after frosting for a vibrant and delicious topping.
Hole for Cream: Make a hole in the center of the meringue to accommodate the whipped cream.