She's a Lady

Meringue has an opinion of one of the most difficult desserts.  I made it for very first time around one year ago, when I finally got my stand mixer, as well beaten egg whites are essential. I knew, if I'll only follow instructions, and understand what exactly egg whites in stiff peaks stage mean, my meringue should come out perfectly - soft like marshmallow inside, but hard and crispy on the outside. I need to admit, it's not an easy job, especially if you never prepared meringue before.To succeed d you can't forget about most important things : 

• Bowl you are using musy be dry and clean, no random drops of water or grease, it may destroy all structure of that lovely dessert;
• Egg whites only- to make sure there is no yolk you can buy this amazing Two Chicks egg whites. If you bake a lot I promise you this product will literally change your life;
• Use caster sugar  instead of regular one as it's finer and dissolves better;
• Acid always helps the egg whites to keep volume, recipe may ask you for a lemon juice, vinegar or  cream of tartar;
• Meringue is more about drying than actual baking. You need to get to know your oven. In my previous flat it took me 1 hour in 100°C to have it ready, in place where I live now, after 2 hours wasn't perfect yet- suuper frustrating. Temperature also can't be too high, as you will end up with burned top, and raw and liquidish middle.

I know, I know it's a lot of factors, but remember if you treat meringue right it will pay you back with amazing flavor and texture! She's a bit fussy lady with high standards!

This Pavlova cake looks bit dramatic and dark, but I just couldn't resist pouring some pomegranate juice on the top. I know summer is coming and all should be light and colorful, but I promise to change with next post. This cake is my friend's favorite dessert and I can't blame her: sweet, sweet base with sour berries and cream, perfect for girly nights with glass of champagne.

(Bit Too Dramatic) Pavlova with Berries and Baileys Cream

(makes 6 portions)

Meringue 

150 g golden caster sugar

75 g light muscovodo sugar

4 egg whites 

1/2 tsp lemon juice

1 tsp cornflour 

Filling 

200 ml double cream

1 tbsp icing sugar

2 tbsp Baileys Irish Cream

100 g blueberries

80 g blackberries

Seeds from 1/2 pomegranate

Icing sugar and fresh mint to decorate 

Preheat the oven to 100°C. In a small bowl combine caster and muscovodo sugar. In the large mixing bowl whisk egg whites until they form stiff peaks, then slowly add sugars, to make very thick and shiny meringue. Normally it takes around 7 minutes to beat meringue to right stage. Mixture should be thick and glossy. When ready, add  the lemon juice and cornflour. Just fold it gently with spatula, no need to whisk again. 
On the baking mat or parchment paper spread meringue in two even circles. Try to leave one circle flatter, that will be a base for our Pavlova cake. Place in previously preheated oven, and bake for 1 hour. When ready turn the oven off, and leave meringue to cool completely inside . 
Prepare cream. Beat double cream with icing sugar. Add Baileys. When meringue is cool , spread the cream over flatter part. Sprinkle with berries and pomegranate seed, leaving couple of fresh fruits for decoration.  Cover with second piece of meringue, and decorate with renaming fruits, icing sugar and fresh mint !