This pavlova recipe is the one we usually use for special family occasions.
When we all get together, my mother and my aunt Carmela, who are great cooks, always bring this berry pavlova for dessert.
This classic pavlova recipe is very easy to make as you only have to follow a few simple steps. In the end, you just need to combine meringue, cream and berries. Plus, you can add other fresh fruit suited to your taste.
Making the nests can be the hardest part; however, I have made a video so you can follow along with me making the meringue nests. In the end, and with practice, you will find them very easy to make!
What Is The Origin of Pavlova ?
It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.
This pavlova is a delicious and elegant gluten-free dessert perfect for any special celebration or dinner party.
I recommend serving this delicacy right after making it, so that it keeps its consistency. Besides berries, you can top with other fresh fruits, for instance, strawberries or mango.
Now that Christmas is approaching, this dessert is ideal to surprise your family and friends.
How to Make Pavlova
1. Preheat the oven to 248°F ( 120°C ).
2. Separate 5 egg whites from 5 egg yolks. Preferably eggs are at room temperature.
3. In a bowl, beat the egg whites until stiff with an electric handheld / stand mixer on medium speed. When you hit soft peaks form, add in 300 grams of icing sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks.
4. Add in 3 teaspoons of cornstarch through a strainer. Keep whipping with the stand / hand mixer on medium speed. Then, add in the vinegar and keep whipping.
5. Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
Pavlova Cake or Mini Pavlovas ?
Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake.
Mini pavlovas give each one of your guests the experience of opening the meringue, feeling how it crunches and tasting the cream and berries as they wish.
As shown in the video below, you create a mini pavlova by placing a drop of meringue on the parchment paper. Then, with the concave side of a soup spoon, you begin to shape the nest, ending up making a hollow in the center.
The only difference between the cake and the mini pavlovas is the size of the meringue nest. For the rest, this pavlova recipe is the same for both options.
To make pavlova cake, all the meringue is used for one nest, while to make mini pavlovas, a smaller amount of meringue is used for each nest.
With the concave part of a soup spoon, make the sides of meringue nest a little higher than the middle, creating a volcano shape which center will be filled with whipped cream and berries.
Note that, when making meringue nests, its size will not be final, as the pavlova will rise in the oven. Once baked, the meringue texture is crisp on the outside and marshmallow-soft on the inside.
In my view, diners will experience the magic of this sweet treat more intensely if each one of them has their own pavlova.
6. Bake for 1 hour in case you are making the mini pavlovas ; otherwise, bake for 1 hour and a quarter if you are making the cake.
7. Pour 500 ml. of liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Gradually, add in 150 grams of sugar and 25 grams of vanilla sugar. Keep whipping for about ten minutes until stiff peaks form. Tip: Be careful not to whisk too fast or for too long to prevent the cream from acquiring a buttery texture.
8. Pour and spread the sweetened whipped cream in the center of meringue nests and then top with berries, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious pavlova!
Make Raspberry Sauce Easily
If you don´t have time to make a raspberry coulis, another way to make raspberry sauce is to add a spoonful of raspberry jam in a bowl and heat it in the microwave for 30 seconds. Then pour in a teaspoon of water and stir until it looks like a sauce. If you want to remove the seeds of the jam from the sauce, you can strain through a sieve.
From one dessert comes another dessert! During the preparation of the meringue, I had five egg yolks left over, so I asked myself what should I do with these egg yolks? First, I didn’t know what to do with them; then, I decided to use them to make acrema catalana.
One of my favourite cakesin our recipe book is this birthday cake with dulce de leche.
We all like to taste over and over again those flavours that reminds us of our childhood.
When you come across with a dessert that you liked so much in your childhood, you start to eat it with calmness and self-control, but you see that for some strange reason you lose that apparent control and you can’t stop eating … until you get sick of it! Then you rest for a while … you even think you’ll never try it again … but after a while you get back on track. This has happened to me sooooo many times!
And it’s the same for Victor with dulce de leche. He is capable of eating a whole pot in one day; furthermore, he eats it in every possible way: crepes with dulce de leche, dulce de leche cake, dulce de leche ice cream, dulce de leche flan or dulce de leche alone.
When eating dulce de leche, the moment he likes most is when dulce de leche curls up on his spoon.
Birthday Cake for Children and Adults
Can you imagine a giant alfajor? Well, that’s the image Victor always pictures this birthday cake with.When you taste the texture of it´s different layers at the same time, sponge cake and dulce de leche, it is impossible to leave a crumb on the plate!
It’s the perfect cake for birthdays!
Happy birth… mmmmmm. This cake will challenge all guests at your birthday party when it’s their turn to sing or congratulate without having their mouth full of cake. Well… maybe I exaggerate a bit… but I’m sure it won´t let you down. Furthermore, as you make this cake for more birthday parties or other events, you can customize the presentation of the cake to your liking.
This cake, alongside this chocolate cake, are the most popular birthday cakes in our families. It is a recipe from Victor’s grandmother, unlike any other recipe for cakes, and it is very easy to make.
How To Make Birthday Cake with Dulce de Leche
1. Preheat the oven to 356°F ( 180°C ).
2. Separate 4 egg yolks from 4 egg whites in two different bowls. Set aside the egg whites. Preferably eggs must be at room temperature.
3. Add 200 grams of sugar into the yolks, and beat with a hand held mixer until the yolks whiten and the sugar has dissolved.
4. Gradually add the sunflower oil into the yolks while whisking with handheld on medium speed, until the mixture absorbs the oil.
5. With two oranges, grate the peel of one orange and set aside it´s zest; then, squeeze the two oranges to make juice, and add it little by little into the yolk mixture with the handheld on medium speed until combined.
When wet ingredients are well mixed, it´s time to add dry ingredients.
6. In a third bowl, mix 250 grams of flour, a pinch of salt and a teaspoon of baking powder. Add a third of this mixture to the strainer, sift over the yolk mixture by gently tapping the sieve. At the same time, keep beating with the hand mixer on medium speed. Repeat this process three times until no lumps are formed.
7. Add the grated orange zest into the batter, and whisk on medium speed.
8. It’s time for the egg whites! Wash well the wire beaters to avoid mix any trace of egg yolk with egg white. Beat the egg whites until they are stiff peaks, and then add into the batter with a spatula making folding movements from bottom to top.
9. Pour the batter into a 8 inch cake pan. The pan has previously been buttered and floured so that the batter does not stick. Another option is to line the cake pan with parchment paper.
10. Bake for 45 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the sponge cake to check whether it is done. If the tester comes out clean it is ready. If it comes out stained or wet, leave it for 5-10 minutes more.
11. When the cake is ready, unmold it and let it cool on a wire rack. When it has completely cooled, cut it into three parts and fill each layer with dulce de leche. Be generous with the dulce de leche, each layer will give the cake its juiciness.
12. Now it’s time to cover the cake. Whip together 500 ml of heavy whipping cream and 150 grams of sugar with the hand held mixer until soft peaks. Then, cover the cake with the whipped cream… Et voilà! You have made a delicious birthday cake with dulce de leche.
Separate 4 egg yolks from 4 egg whites in two different bowls. Set aside the egg whites.
Gradually add the sunflower oil into the yolks while whisking with handheld on medium speed, until the mixture absorbs the oil.
Now gradually add the sunflower oil to the yolks while whisking with hand mixer at medium speed.
With two oranges, grate the peel of one orange and set aside it´s zest; then, squeeze the two oranges to make juice, and add it little by little into the yolk mixture with the handheld on medium speed until combined.
In a third bowl, mix flour, salt and powder. Add a third of this mixture to the strainer, sift over the yolk while beating with the handheld on medium speed. Repeat this process up to three times.
Now add the grated orange zest to the batter, and whisk on medium speed.
Beat the egg whites until stiff. Then, add into the batter with a spatula making folding movements from bottom to top.
Pour the batter into a 8 inch cake pan. The pan has previously been buttered and floured so that the batter does not stick. Another option is to line the cake pan with parchment paper.
Bake for 45 minutes.
When the cake is ready, unmold it and let it cool on a wire rack. When it has completely cooled, cut it into three parts and fill each layer with dulce de leche.
Whip together cream and sugar with the hand held mixer until soft peaks. Then, cover the cake with the whipped cream… Et voilà! You have a delicious birthday cake with dulce de leche!