PAVLOVA'S DESSERT
To prepare it, we will need:
For beze:
115 g powdered sugar
50 g water (room temperature)
7 g dry protein (albumin)
1 part starch (corn)
pinch of citric acid
For cream:
200 g cream (at least 33% fat)
1 part sugar powder
berries or fruits
I use albumin, which is diluted according to the instructions 1:7, that is, 1 part of the dry protein and 7 parts of the water, perhaps your albumin will have a different proportion, so carefully read the information on the package.
And like for any beze of powdered sugar, we take 2 times the amount of protein, that is, 1 part of protein and 2 part of powdered sugar.
So first we prepare the meringue. To do this, we soak dry protein in water, It dissolves far from immediately, so we wait and mix periodically.
In the meantime, you can prepare dishes, mixer, blades and, if possible, wipe them with acetic acid to prevent the ingress of fat, otherwise the protein will not climb.
Then we pour our diluted protein into the bowl and start beating at low speeds of the mixer. You should not rush here, albumin beats more slowly than ordinary protein, so we will have patience. Gradually increase the speed. Whip to soft peaks.
When the speed of the mixer reaches its maximum, we begin to gradually pour sugar powder over the tablespoon.
As soon as half of the powdered sugar is intervened, pour the remaining part in large portions (usually 2 doses). Then citric acid and starch are added together. At this stage, the merengue is already becoming shiny, dense and, as it were, tearing into fragments and it is difficult to put it together. The peaks of the finished meringue are tough, and stable.
We transfer the meringue to a confectionery bag with a nozzle and deposit it on parchment in the form of small baskets. If there is no bag, you can lay out the mass and spoon, giving it a bizarre shape.
From the indicated number of ingredients, I got 5 pieces of beze with a diameter of 8 cm.
We send to dry in the oven at a temperature of 80 degrees Celsius for 2.5-3 hours, the duration will depend on the size of the portions, that is, the larger they are, the longer they need to be dried.
Then we get the beza and leave it in the room for further stabilization.
Now take care of the cream. Beat cold cream to mild peaks, starting from the low speed of the mixer and gradually increasing the speed to maximum. Then add sugar powder and beat to hard peaks. Carefully, do not beat, because unlike dry protein, with cream it is very easy to do, periodically check the degree of whipping, focusing on peaks. By the way, in the classic recipe, powdered sugar is not added to the cream.
We transfer the cream to a pastry bag and decorate the top of our bezas.
We dry berries or fruits in advance, and then put them on top of whipped cream.
It is best to serve the dessert immediately after assembly, otherwise the beze will soften from the cream.
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