Buy all ingredients right below the recipe
BASE
- 4 large egg whites (approx. 150 g - if using frozen)
- 200 g powdered sugar
- 2 tablespoons instant coffee (powdered, not granulated, e.g., Sensazione)
- 2 tablespoons potato starch
- 1 tablespoon white wine vinegar
- pinch of salt
FOR DECORATION
- 300 ml whipping cream
- 1 teaspoon bitter cocoa
INSTRUCTIONS
- 1Sift the powdered sugar with coffee.
- 2Draw a ∅ 22 cm circle on baking paper and place it drawing-side down on a baking sheet. Preheat the oven to 180°C.
- 3Add a pinch of salt to the egg whites and whisk them into a stiff meringue. While continuously whisking at the highest speed, gradually add the powdered sugar mixed with coffee to the egg whites, spoon by spoon (it must always be well incorporated), then the starch, and finally the vinegar.
- 4Spoon the prepared mixture onto the baking paper. Place the baking sheet into the oven and immediately reduce the temperature to 150°C and bake for 1 hour on the bottom rack of the oven. The Pavlova should be crispy on the outside and soft in the middle. After baking, turn off the oven and let the Pavlova cool completely inside the closed oven. The Pavlova often cracks on the surface after cooling, which is perfectly fine.
INSTRUCTIONS for decoration
- 1Whip the cream; if desired, you can add a little powdered sugar, but Pavlova is quite sweet on its own. Decorate the cooled base with whipped cream, dust with cocoa, and garnish with fruit. Serve immediately so that the meringue base does not soften too much from the moisture of the whipped cream.
Tip
Pomegranate is excellent for decorating this light cake and as a pleasant flavor enhancement.
Laskominy od Maryny
A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.