Nigella Lawson's chocolate raspberry pavlova recipe delicious. magazine from www.deliciousmagazine.co.uk
Introduction
Pavlova is a light and airy dessert that is perfect for any occasion. Nigella’s pavlova recipe is a classic dessert that is easy to make and delicious to eat. The dessert is named after a famous Russian ballerina, Anna Pavlova. The dessert is made with a meringue base and topped with whipped cream and fresh fruit.
Ingredients
The ingredients needed for the pavlova are as follows:
6 large egg whites
1 1/2 cups caster sugar
3 teaspoons cornflour
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract
300ml double cream
Fresh berries (strawberries, raspberries, and blueberries)
Instructions
Step 1: Preheat the oven to 180°C. Line a baking tray with parchment paper. Step 2: In a large bowl, whisk the egg whites until they form stiff peaks. Step 3: Slowly add the caster sugar, one tablespoon at a time, whisking after each addition until the sugar has dissolved and the mixture is shiny and stiff. Step 4: Add the cornflour, white vinegar, and vanilla extract, and gently fold them into the mixture. Step 5: Spoon the mixture onto the prepared baking tray in a circular shape. Step 6: Use a spatula to create a well in the center of the meringue. Step 7: Place the pavlova in the oven and immediately reduce the temperature to 150°C. Bake for 1 hour. Step 8: After 1 hour, turn off the oven and leave the pavlova to cool completely inside the oven. Step 9: Once the pavlova has cooled, remove it from the oven and transfer it to a serving plate. Step 10: Whip the double cream until it forms stiff peaks. Step 11: Spoon the whipped cream onto the top of the pavlova. Step 12: Decorate the top of the pavlova with fresh berries. Step 13: Serve and enjoy!
Nutrition
The nutritional value of the pavlova is as follows:
Calories: 340
Protein: 3g
Fat: 17g
Carbohydrates: 44g
Sugar: 39g
Fiber: 1g
Tips
Here are some tips to make the perfect pavlova:
Make sure that the egg whites are at room temperature before whisking them.
Be patient when adding the sugar to the egg whites. Adding it too quickly can cause the mixture to deflate.
Do not overmix the cornflour, white vinegar, and vanilla extract into the egg white mixture.
When creating the well in the center of the meringue, make sure that the sides are high enough to hold the whipped cream and fruit.
Let the pavlova cool completely inside the oven to prevent it from cracking.
Use fresh, seasonal fruit to decorate the top of the pavlova.
Conclusion
Nigella’s pavlova recipe is a classic dessert that is perfect for any occasion. The recipe is easy to make and the end result is a light and airy dessert that is sure to impress. With the right ingredients and a little patience, you can create a perfect pavlova that will be the highlight of any meal.
