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Pavlova   

Here is a nice recipe. You can also check the version at Mat Prat: https://www.matprat.no/oppskrifter/gjester/pavlova/. Try google translate to English if you need. Their version includes egg custard and typical norsk, unsweetened whipped cream topping.

INGREDIENTS

For the meringue base:

  • 1 cup granulated sugar
  • 1  1/2 tsp cornstarch
  • 1/2 tsp vanilla extract
  • 1 tsp white wine vinegar, or distilled white vinegar
  • ¼ tsp salt
  • 4 large egg whites, room temp 

For the topping:

  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 2-4 cups fresh red and blue berries

RECIPE NOTES

  • Bake the meringue as soon as you're finished whipping the egg   whites. If you let the egg whites stand for too long, they start to collapse.
  • Make ahead: The meringue layer can be made several days ahead and kept tightly wrapped in plastic or in an airtight container at room temp until you're ready to assemble the pavlova. However, meringue does not keep well in humid weather.

INSTRUCTIONS

  1. Prepare for baking: Arrange a rack in the lower third of the oven and heat to 250°F. Line a baking sheet with parchment paper. Trace a 9-10" circle on the parchment using a cake pan or dinner plate as a guide.
    Mix the sugar and cornstarch together in a small bowl.
    Mix the vanilla and vinegar together in a separate bowl.
  2. Beat the egg whites: (Make sure your bowl and beaters are very clean with no residual fat or grease.)
    Place the egg whites and salt in a large bowl. Using a mixer, whisk on low speed, then gradually increase the speed to medium.
    1. Beat in the sugar: When the egg whites have reached soft peak consistency and the beaters leave trails in the whipped whites, begin adding the sugar+cornstarch mixture a few tablespoons at a time, waiting a few seconds between each addition. While doing this, gradually increase the speed so that you are at maximum speed once all the sugar has been added.
    2. Beat to stiff peaks: Continue beating until the meringue holds stiff peaks. Stop the mixer and sprinkle the vanilla and vinegar over the meringue. Beat for another 20 seconds to fully combine.
    3. Shape the meringue: Use a spatula to scrape all the meringue onto the center of the large parchment circle. Working from the center out, spread the meringue to fill the circle. Smooth the sides if desired or leave it billowy.
    4. Bake the meringue: Bake for 70 to 90 minutes. The meringue is done when the outside is dry to the touch. The interior of a properly cooked pavlova meringue should be marshmallowy. It's fine if cracks form in the crust. Turn off oven and allow to cool in oven; preferably overnight with oven door ajar. If short on time, meringue can be cooled on a rack. Do not refrigerate. 

Assemble the pavlova: Just before you're ready to serve, make the whipped cream: Place the cream, vanilla, and sugar in a bowl and whisk until stiff peaks are formed.
Place the meringue on a serving plate, dollop the whipped cream on the meringue, and spread it evenly over the meringue, leaving a little bit of a meringue edge revealed.

Top with red and blue berries in any style that appeals to you.
Serve within 1 to 2 hours.

 

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