Pavlova

First, separate the eggs at room temperature. Make sure that your mixing bowl and the mixing sticks are very clean and definitely without traces of grease. There should be no remnants of the egg yolk in the egg whites. This will make your egg whites extra beautiful.

Beat the egg whites in the stand mixer until firm. When the egg whites are already turning a bit white, gradually add the sugar by the tablespoonful.

Beat the egg whites until firm peaks form and you have a nice shiny snow. The sugar should then have dissolved completely. Test it by spreading some of the snow between your fingertips – if you don’t feel any crumbs, the mixture is done beating.

Scrape out the vanilla pulp from the vanilla bean and blend it into the beaten egg mixture.

Sift the cornstarch over the mixture and add the vinegar. Fold both in well.

On a sheet of baking paper, spread the meringue mixture in a circle and spread it nicely. Make a hollow in the center – this is where the whipped cream and fruit will go later. You can also apply two slightly thinner (slightly less high) circles and later make the cake two-layered.

Preheat the oven to 130 °C and bake the pavlova for about 60 minutes. The cake should have a creamy color and firm consistency on the outside. Inside, however, a pavlova is still foamy soft. It is important that after the baking time the cake cools down completely in the baking tube. Do not open the baking tube door, otherwise the pavlova will z

Preparation Tip:

For cooks interested in history: Where exactly Pavlova comes from, New Zealanders and Australians do not quite agree. Each claims the "invention" of this recipe for itself. However, it is relatively certain that the Russian ballet dancer Anna Pavlova and her puffy tutu served as inspiration for the Pavlova recipe in the later 1920s.

Related Recipes:

Truffle CakeFor the truffle cake, heat whipped cream with instant coffee, but do not boil. Chop cooking chocolate... Tropic Chocolate Mousse CakeFor the Tropic chocolate mousse cake, first prepare the chocolate base. To do this, cream butter with powdered... Grape Nut SlicesFor the grape nut slices, first prepare the dough. To do this, beat the egg whites with the sugar until stiff... Aftereight Cake with StrawberriesFor the Aftereight cake with strawberries, grease a round cake pan (26 cm Ø) and preheat the oven to 180°C... After Eight CakeFor the After Eight cake, line a loaf pan with Kronenöl Spezial with a fine butter flavor and dust with... TraunseeschnittenCream butter, yolks, salt, half of the sugar, rum and vanilla. Beat egg whites with remaining sugar until... Grape-Nut StrudelBeat egg whites with sugar and 1 pinch of salt until stiff. Beat egg yolks with sugar and vanilla sugar until... Truffle EggsBrush 4 muffin cups with truffle oil. Separate egg whites from yolks, slide one yolk into each muffin tin... Alpine Salmon Fillet with Marjoram ShallotsFor the alpine salmon fillet with marjoram shallots, heat the sugar with the garlic crushed in the peel in a... Pumpkin Cake PopsFor the pumpkin cake pops first knead a malleable mass. Form 8 balls from the mass and refrigerate. Color 50 g...