Beatriz, author of To Be Gourmet, brings us a delicious dessert to make this Christmas extra sweet! This Pavlova with whipped cream and cream cheese and red berries is a perfect proposal to surprise your loved ones this holiday season.
There is always a before and after in a pastry chef's life once the KitchenAid is installed in their kitchen. In doughs it stands out far above any other mixer, offering unparalleled results, but with meringue it's a real spectacle!
The best proof of that is the wonder of a Pavlova cake we can end up making. A cake that might otherwise be a bit tricky becomes a breeze!
A wonderful gift idea this Christmas!
KitchenAid Artisan stand mixer
Ingredients
- 3 eggs
- 250 g of sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of lemon
- 1 teaspoon of vinegar
- 250ml of whipping cream
- 50gr of sugar for the cream
- 2 tablespoons of cream cheese
- 2 pomegranates
Preparation
- In the bowl of the KitchenAid we put the three egg whites and start beating at no. 6. That is, at a somewhat high speed. When the egg whites are already opaque we begin to add sugar little by little.
- The process of adding the sugar will last about ten minutes, while we increase the speed to 8.
- During this whisking phase in which the sugar is being incorporated is when the cornstarch, the lemon and the vinegar are added. All of this helps our meringue become sufficiently firm.
- On the baking tray we place parchment paper, and on it we mark the shape and size we want to give the Pavlova.
- Preheat the oven to 120º.
- With the help of a piping bag or with a spatula we place the meringue in circles and in at least two layers so that we create a kind of deep meringue bowl.
- We put the meringue in the oven and leave it between one and a half hours or two hours. The thing is the meringue has to be done on the outside and not so much on the inside.
- We let this first part of the cake cool.
- We beat the cream cheese with the sugar at speed 8 and when it is foamy we add the cream and continue whipping until it is firm.
- We place the cream on the baked meringue base and decorate with the pomegranate seeds.
- You can offer more pomegranate in bowls on the table so that everyone can serve the amount of fruit they want.
Christmas Pavlova
This cake also goes very well with strawberries and red berries. And if we want its appearance to be silkier we will use powdered sugar or icing sugar instead of regular sugar. In return, we won't have those syrup grooves that mark the seeds as they dissolve and that, to me, make pretty shapes.
Beatriz.
Comments
Claudia said:
Gracias Cristina! Efectivamente María del Mar, el merengue es bueno hacerlo a baja temperatura y durante un buen rato, de aquí que ponga 120º y si son 100º también estaría perfecto!
En cuanto a tu duda Cristina, el merengue tiende a “engomarse”. Como mucho te recomendaría un día de conservación en un gaurdatartas. Saludos!
Claudia said:
Hola Rosario, la nata tiende a bajarse bastante rápidamente. Te diría que como mucho la conserves en la nevera un día y a poder ser dentro de un conservador de tartas, pero si puedes montarla y servir el mismo día, mucho mejor. Pero el montaje una vez hecho el merengue es muy rápido, verás que no te conlleva mucho tiempo ni dedicación ;)
Rosario said:
Después de montada la tarta completa ,
¿cuánto tiempo se conserva? O es mejor montarla al momento de servirla?
Cristina said:
María del Mar, pone a 120. Yo quería preguntar con cuánto tiempo se puede hacer el merengue y como conservarlo para usarlo después . Gracias!
María del Mar said:
La receta de la Pavlova tiene una pinta buenísima, pero no especificáis a qué temperatura tiene que estar el horno para el merengue.