Christmas Pavlova: scenographic


The recipe for Christmas pavlova, an elegant and spectacular dessert with which to make a good impression with the diners: prepare it for the holidays.

Ingredients for 8 people

  •  95
  •  270 cal x 100g
  •  average
  • Egg white 4
  • Salt 1 pinch
  • Sugar 250 g
  • Corn starch 2 tsp
  • Lemon (juice) 1 tbsp
  • Whipping cream 150 ml
  • Chestnuts (boiled) 10
  • Coconut (slices) 10
  • Pomegranates 1
by Roberta Favazzo 

The Christmas pavlova, useless to go around it, is one of the most spectacular Christmas sweets that can be brought to the table. It can be made in many different shapes, but the classic – the one that lends itself to finding space on Christmas tables – is a wreath-shaped meringue cake with whipped cream, chestnut topping, coconut slices and pomegranate grains. A feast for the eyes as well as a nice dessert for the holidays. Perfect for meringue fans, pavlova is very simple to make but requires some planning. In short, it is not a dessert that can be improvised: it needs time both for cooking (rather long) and for decoration. Crunchy on the outside and light and chewy on the inside, pavlova is one of the most popular Christmas sweets: its sophisticated appearance gives the table a touch of not indifferent elegance.

Pavlova preparation for Christmas

 

 

 

  1. Bring the egg whites to room temperature and preheat the oven to 140 ° C. Line a baking sheet with a sheet of baking paper. Draw an 8 ” circle on top and turn the paper over.
  2. Pour the egg whites and salt into a bowl and whisk them until stiff peaks are used with an electric whisk. Start adding the sugar one tablespoon at a time and continue whipping until the mixture becomes shiny and thick. Only now add the cornstarch and lemon juice.
  3. Pour the meringue mixture onto the pan with the help of a pot lollipop following the shape of the circle. Cook the pavlova in a preheated oven for 1 hour and 15 minutes. After this time, turn off the oven, open the door slightly and insert a wooden spoon between the door. Leave the cake inside for 1 hour to dry.
  4. Now whip the cream until stiff and stuffed and decorate the pavlova: fill the inside of the crown with the cream and place the chestnuts, then the coconut slices vertically and finally the pomegranate grains.

Pavlova variant of Christmas

The beauty of pavlova lies in its versatility: you can decorate it with different types of exotic fruit or with melted or flaked chocolate.

 


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