Caramel and Banana: Pavlova Recipe
According to research, pavlova is an elegant and light dessert recipe designed to be presented to the swan-like ballerina Anna Pavlova, who went on a world tour in 1926. According to different researchers, it is a meringue-based, creamy dessert designed by Australian chef Bert Sachse for a birthday, touted as “a dessert as light as Pavlova”.
Whipped egg whites formed in large or small sizes; It is cooked at low temperature for a long time. Whipped cold cream is spread over the cooled meringue. The dessert crowned with fresh fruits, fruit-based sauces or caramel as in the recipe is served slices without waiting.
Ingredients for Pavlova Recipe
- 5 large egg whites
- 1 cup powdered sugar
- One teaspoon of vanilla extract
- ¹ teaspoon of apple cider vinegar
- ¹ teaspoon corn starch
For the cream:
- 200 ml of raw sugar free cream
- 3 tablespoons powdered sugar
- 1 cup powdered sugar
- One tablespoon of water
- ¹ teaspoon freshly squeezed lemon juice
- 40 grams of butter
- 100 ml raw cream without sugar
For the above:
- 2 banana
- 100 grams of walnuts
Tip of Pavlova Recipe
Use the egg whites you used in the Pavlova recipe after keeping them at room temperature for a long time. Carefully separate the egg yolks and whites. Take care to mix the egg whites until the sugar crystals dissolve. When you take a piece of egg whites whisked between your two fingers, you should not get any sugar crystals. Consume the pavlov that you keep at room temperature without waiting the same day.
Cooking Suggestion of Pavlova Recipe
Squeeze the whipped egg whites you take in the cream squeezing bag in small pieces on oily paper.
How to Make Pavlova Recipe?
Preheat oven to 120 degrees. Put the powdered sugar in the food processor and grind it for a short time. The sugar grains should be as small as possible.
Put the egg whites that you have previously kept at room temperature in a deep mixing bowl. Start whisking at medium speed with the help of a mixer.
When the egg whites rise and the foam starts to foam, add the powdered sugar gradually. Continue the mixing process at high speed for 10-15 minutes.
Add vanilla extract, vinegar and cornstarch to the solid egg whites and mix them with a spatula.
Place 18-20 cm in the middle of the baking tray. Roll out a wax paper cut across. Take the whipped egg white in the middle of the oiled paper and shape it roughly with the help of a spatula. Bake in a preheated 120 degree oven for 75 minutes.
For the cream;
Whisk the previously cooled unsweetened raw cream with the addition of powdered sugar until it forms firm piles. Leave it in the fridge to cool.
To prepare caramel;
Put granulated sugar, water and freshly squeezed lemon juice in a deep sauce bowl. Without mixing the melting granulated sugar, just shake the sauce bowl from time to time so that the sugar is caramelized.
Add cold butter to the sugar mixture, which takes the color of milk bonbon, and mix it with a wooden spoon. Add cream to the caramel mixture, which becomes darker in color and you continue to cook on low heat, and mix quickly.
Take the caramel mixture that you cook for 2-3 more minutes on low heat. Pour into a hot glass or ceramic jar and let it sit for a short time. Caramelize the thinly sliced bananas in a separate pan over medium heat.
After cooling the cooked meringue well in the oven, take it on a large serving plate, being careful not to break it. Spread the cooled cream on it. Combine it with the caramel and caramelized banana slices you have prepared. Share it with your loved ones without waiting with the addition of walnut kernels.