Description
Une pavlova légère et croustillante garnie d’une crème fouettée parfumée à l’orange et décorée de lavande florale pour un dessert élégant.
Ingredients
Scale
- 4 large egg whites
- 1 cup superfine sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp fresh orange zest
- 1 tsp culinary-grade dried lavender buds
- Fresh orange segments
Instructions
- Beat egg whites until soft peaks form.
- Gradually add superfine sugar while beating until stiff and glossy.
- Fold in vinegar and cornstarch gently.
- Shape the meringue into a tall circle with a slight center dip on a parchment-lined tray.
- Bake at 120°C (250°F) for 60–75 minutes.
- Turn off the oven and let the pavlova cool inside for at least 2 hours.
- Whip heavy cream with powdered sugar until soft peaks form.
- Fold orange zest into the whipped cream.
- Fill the cooled pavlova center with the orange cream.
- Top with lavender buds and fresh orange segments before serving.
Notes
Cooling the pavlova slowly inside the oven helps prevent cracks. Add toppings just before serving to keep the meringue crisp.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 24g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg