Brazilian Pavlova: learn a refreshing recipe from chef Felipe Caputo

Light and crispy on the outside, soft and airy on the inside, pavlova is a dessert that was born in Oceania and is usually served with whipped cream and fresh fruit. Made with meringue, this refreshing delicacy is the subject of dispute between Australia and New Zealand regarding its origin.

The name is a tribute to the Russian ballerina Anna Pavlova who visited Oceania in the 1920s. The dessert was created to celebrate the ballerina’s lightness and grace. Although both countries claim authorship, records indicate that it was first mentioned in a New Zealand cookbook in 1929.

With the globalization of cuisine and the exchange of experiences between chefs, pavlova arrived in Brazil using the best of our terroir: tropical fruits . It’s common to see versions with passion fruit, mango, kiwi and strawberries around here, which combine very well with the lightness of the meringue and the elegance of the whipped cream.

In this version, the original recipe was “Brazilianized” using a simple lemon cream for the filling using a national confectionery heritage: the condensed milk . When served cold with tropical fruits, it is a real refreshment to the palate on hot Christmas and New Year’s Eve nights.

In addition to being a sophisticated and simple dessert to make, it has the perfect dressing for the season with its colors and festive presentation. Enjoy!

Pavlova with lemon cream, berry jam and fresh fruit

Yield: 6 to 8 servings.

Ingredients

For the pavlova:

• 200 grams of egg whites;
• 400 grams of sugar;
• 10 grams of cornstarch;
• 5 grams of alcohol vinegar.

For the red fruit jelly:

• 200 grams of frozen or fresh berries;
• 30 grams of sugar;
• Zest of an orange (can be any orange).

For the lemon cream:

• 400 grams of whole condensed milk;
• 100 to 150 milliliters of Tahiti lemon juice;
• 100 grams of fresh cream.

For assembly and decoration*:

• Strawberry;
• Mango;
• Blueberry;
• Fresh mint.

* The amount of fruit for decoration is to taste, use your imagination.

Preparation method

For the pavlova:

1. Start by making the Swiss meringue: in a pan, over very low heat, add the egg whites and sugar;
2. Mix well and cook until there are no sugar lumps;
3. Once done, take it to the mixer and beat at high speed until it reaches a stiff peak;
4. After reaching the firm point, add the vinegar and cornstarch and mix gently with the help of a spatula;
5. Transfer the meringue to a piping bag with a nozzle of your choice;
6. Model on a silicone mat resting on a baking sheet, as shown in this video;
7. Bake in a preheated oven at 90 degrees for approximately two hours;
8. After baking, leave the pavlova in the oven turned off for half an hour.

For the lemon cream:

1. In a bowl, add the condensed milk and lemon juice;
2. Mix well with a whisk to obtain a firm and thick texture;
3. Add the cream and mix well;
4. If the cream is still soft, add more lemon juice and mix until firm;
5. When it reaches the ideal point, reserve it in the fridge while the pavlova is ready.

For the jelly:

1. Place the red fruits, orange zest and sugar in a pan, cook over low heat until the fruits become soft;
2. After that, with a mixer, process the fruits until a very smooth cream is formed, set aside;
3. If necessary, add three tablespoons of water to make the jelly more liquid.

Assembly and decoration:

1. When the pavlova bakes, it forms a hole in the center: add the lemon cream to this center until complete;
2. Pour the jelly around the Pavlova so it runs like syrup;
3. Finish with strawberries, mango, blueberries and mint leaves;
4. Have fun!

*The texts published by Insiders and Columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomia.

About chef Felipe Caputo

From Belo Horizonte to the world, Felipe Caputo is a chefgastronomy teacher aimed at non-professional audiences and specialized content creator in everyday gastronomy. He also organizes and develops interactive experiences for major brands, as well as teaches at fairs and for executives, and even developed the Sophisticatedly Simple Kitchen, where he maintains a YouTube channel.

See what to do with leftover panettone

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Source: CNN Brasil