Good Lifestyle

This luxury dessert was named after the Russian ballerina Anna Pavlova. To date, there are many variations "Pavlova", but one - the basis of the meringue, resembling a graceful ballet pack, and fragrant berries as decoration remains unchanged. We share the main secrets of cooking the famous cake.

Prepare "Pavlov" is a painstaking business, but the result is worth it. So, let's begin:

Air meringues are a fundamental part of the dessert. To prepare meringue, it is very important to properly beat the proteins to a dense and shiny foam. To do this, first gently separate the proteins from yolks so that nothing is superfluous in them. Eggs must be fresh, and the bowl of the mixer or blender is dry and clean. It is best to degrease it with vinegar. We also recommend that pre-cooled container.

Proteins should also be sure to cool. If proteins are warm, you will not be able to achieve the desired consistency and form meringues. Begin to beat the protein mass you need at the minimum speed, gradually increasing the turnover.

Next to the proteins add small portions of sugar powder. You can use the usual granulated sugar, but compared to the powder it is slower dissolved in proteins. Sugar powder can be prepared independently with the help of a blender or kitchen combine. The proteins can also add a pinch of cornmeal and a little vinegar, which will provide a meringue crisp air and the core. Vanilla extract will give dessert a stunning fragrance. The protein mass you need to beat to dense consistency and glitter.

With the help of a confectionery bag, we sit on the baptized baking tray of a neat "baskets" with a small recess for the filling. We bake the meringue at the lowest temperature, not higher than 100 °. Baking time depends on the size of Mereng. On average, it is 1.5-2.5 hours. It is possible to determine the readiness of meringue using simple tricks. If caramel droplets perform on the surface of the meringue, it means that you overtook the dessert in the oven. If there is no moisture from them - the dessert is not ready yet.

Usually, Pavlov is served by whipped cream, pre-cooled in the refrigerator. Instead of cream, you can use a gentle creamy mascarpone cheese. Also you can use for filling a chocolate ganache, a Kurd, or salted caramel. If you want to make dessert less calorie, fill the meringues with fruit sauce or sorbet - the strawberry and raspberry are suitable. At the last stage, decorate cakes with juicy fresh berries or pieces of fruit.

Merengi for dessert can be prepared in advance, a few days before the filing. So that they do not deteriorate, keep them in the refrigerator in hermetic packaging. And finally, one more important note is: to decorate with silky cream and berries cake and berries immediately before serving, so that the dessert is not splashing and not lost its attractive appearance.