Pavlova with custard and berries
6 servings 1 hour 30 min 455 kcal per serving
Any ingenious culinary creation not only causes a desire to repeat it, but also generates numerous variations. Here is the most delicate Pavlova cake, created in honor of the ballerina Anna Pavlova, regularly undergoes a rethinking. If you search, then different versions can be found quite a lot: first of all the composition of the fruit and berry part, and at the same time the cream, which is filled with cake. Some go even further, making a lightweight weightless dessert multilayer cake, but we will dwell on a version close to the original, in which the cream is more stable and also allows the use of eggs as a whole.
You will need
|Strawberry 200 g||Egg white 4 pcs.||Vanilla in the pods 1 pc.|
|Raspberry 200 g||Egg yolk 4 pcs.||Sugar powder 330 g|
|Milk 400 ml||Corn starch 55 g|
|Cream 30-33% 200 ml||Lemon juice 5 ml|
Pavlova with custard and berries (stage 1)
|Egg white 4 pcs.||Corn starch 15 g|
|Sugar powder 200 g||Lemon juice 5 ml|
Separate the proteins from the yolks. Be careful not to get a drop of yolk into the protein, use clean dry dishes and a mixer. Whisk the proteins until hard peaks, gradually adding the powdered sugar. At the end, add the starch and lemon juice.
Pavlova with custard and berries (stage 2)
On paper for baking, mark the pencil circles with a diameter of 10-12 cm, turn the paper and use a spoon to lay out the protein mass, forming a kind of plates with small sides. You can use a pastry bag. Put the baking tray with the packed meringues in the oven, heated to 120 degrees and bake for 1.5 hours.
Pavlova with custard and berries (stage 3)
|Egg yolk 4 pcs.||Corn starch 40 g|
|Sugar powder 80 g|
Mix the yolks with the powdered sugar and starch, mix well.
Pavlova with custard and berries (stage 4)
|Milk 400 ml||Vanilla in the pods 1 pc.|
In the saucepan pour the milk, add there seeds of one vanilla pod, cut along. Put the pod itself there. Bring the milk to a boil, stirring occasionally. Remove the vanilla pod, pour the hot milk into the yolk mixture, stirring. Then, all together, pour it back into the saucepan, straining through a sieve.
Pavlova with custard and berries (stage 5)
Put the saucepan on a fire and cook, stirring all the time, until the cream begins to thicken. Immediately remove it from the fire, continuing to stir for a while. Cover with a food film so that it touches the surface of the cream and cool.
Pavlova with custard and berries (stage 6)
|Cream 30-33% 200 ml||Sugar powder 50 g|
When the cream has cooled, it will become quite dense. To make it more airy, we will add whipped cream. Combine the cold cream with the sugar powder and beat well until a firm, stable mass is obtained. Gradually add the cream in a cold custard, gently stir. Do not beat the cream at this stage, otherwise it will become too liquid.
Pavlova with custard and berries (stage 7)
The finished cream will be much more gentle than the custard, but it is more stable than just whipped cream, prone to rapid settling. Now you can start assembling the dessert. In addition to the cream, you can make a berry sauce (coolie). To do this, you need to mix berry juice with sugar and a teaspoon of starch, bring to a boil, stirring, then cool.
Pavlova with custard and berries (stage 8)
Fill the baskets with cream.
Pavlova with custard and berries (stage 9)
|Raspberry 200 g||Strawberry 200 g|
Place the berries on top of the cream. It is better to cut a large strawberry into 2-4 parts. Decorate with berry sauce and leaves of small-leaved basil. Immediately submit!