That´s why I thought this pavlova might be the perfect dessert for Mother´s Day that is coming up. Because all the adjectives that I mentioned before are just perfect to characterizing all mothers.
I have already made dozens of pavlovas. This time I wanted to try something different from the others. So I remembered to replace the traditional whipped cream to a pastry cream (or vanilla cream custard) and top with fresh berries. I assure you that was a brilliant idea. Everyone just loved it.
Now I’m going to give you some tips to make a perfect pavlova:
To keep your meringue from being flat and grainy, beat egg whites until stiff but not dry.
Overbeaten egg whites lose volume and deflate when folded into other ingredients.
When adding the sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy.
Be absolutely sure not a particle egg yolk gets into the whites.
Eggs must be at room temperature.
Pavlova is the most elegant dessert in the whole world. This pavlova recipe is so easy to make and the crispy-chewy merengue base is so yummy… it´s simple and just perfect to impress your guests.