toasted almond pavlova with summer berries Recipe: My almond pavlova is a delicious gluten-free dessert that consists of a crisp meringue that is topped with toasted almonds, whipped cream, and summer berries.
toasted almond pavlova with summer berries Recipe
In terms of elegant sweets for the summer, the pavlova is a dish that can be presented in a magnificent manner with very little effort. There is a distinction between a pavlova and a conventional meringue in that the pavlova has a soft marshmallowy interior, whilst a meringue has a crisp outside throughout. Exactly this is what I adore about it. It is one of those sweets in which the texture is the most important factor. Whipped cream, which is chilly and creamy, and acidic fruit both play supporting roles, but they are not any less delicious.
INGREDIENTS
- 4 large egg whites, at room temperature
- pinch salt
- 1 cup granulated sugar
- 1 tsp almond extract
- 2 tsp cornstarch, sifted
- 1 tsp lemon juice
TOPPING
- 1 cup heavy or whipping cream
- 2 Tbsp confectioner’s sugar
- 1/2 tsp almond extract
- 1/2 cup sliced almonds, toasted
- fresh berries for garnish, I used currants and raspberries
- mint leaves, optional
INSTRUCTIONS
- Preheat the oven to 250 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
- The egg whites and salt should be beaten in a stand mixer that is equipped with a balloon whisk until they barely begin to foam. Apply the sugar in a moderate and steady stream while the machine is operating.
- When the sugar has been thoroughly mixed in, proceed to include the extract, cornstarch, and lemon juice.
- The meringue should be beaten at a high speed until it becomes glossy and stiff.
- The meringue should be spread out in a circle on the baking sheet that has been lined, with a diameter of approximately 9 inches. For the center, use the back of a large spoon to create a depression that is rather shallow. The whipped cream and berries that you have will be placed here at a later time.
- Bake for an hour and a half. when that, when the oven has been turned off, the meringue should be left in the oven with the door closed for an additional hour. After that, remove in order to allow it to cool.
- The cream, sugar, and extract should be whipped together in the meantime.
- When you are ready to serve the meringue, scatter the majority of the almonds, leaving a few for garnish, throughout the center of the meringue that has been allowed to cool. After that, place the whipped cream in the middle of the cake. Fresh berries and a sprinkling of almonds should be sprinkled on top.
- Quickly serve your pavlova to your guests. The best way to consume it is all at once. Refrigerators are a convenient place to store any leftovers.
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