How to Save Pavlova: 7 Steps (with Images)

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How to Save Pavlova: 7 Steps (with Images)
How to Save Pavlova: 7 Steps (with Images)
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Pavlova is a delicious, light and airy dessert. Its base is made of meringue and can be covered with whipped cream, cream or fruit. When storing the pavlova, the most important thing is to keep it well away from heat and humidity. The ideal is to place the dessert in a dry airtight container and leave it in a cool, dry place.

Steps

Part 1 of 2: Putting in a jar or packaging

Store Pavlova Step 1

Step 1. Allow the pavlova to cool completely before taking it out of the oven

Once she gets to the point, turn off the oven. Leave it there for at least two hours.

  • You can also leave the pavlova in the oven for an entire night.
  • Don't worry if the pavlova cracked. This is normal.
  • If you take the pavlova out of the oven right away, it will undergo a drastic change in temperature, which can break it down.
Store Pavlova Step 2

Step 2. Store the pavlova in a dry airtight container

If you leave the pavlova open, the sugar in the meringue will absorb the moisture present in the kitchen air. This excess moisture will leave the meringue, which was crunchy, with a runny and sticky liquid. The airtight container helps protect the dessert from moisture in the air and prevents this problem.

  • If possible, make the pavlova on a dry day, with little moisture in the air, to reduce the risk of the meringue falling apart.
  • Do not cook other things or boil water while making the pavlova or waiting for it to cool. If you do this, it will increase the humidity of the air in the kitchen.

Step 3. Wrap the pavlova with plastic wrap if you don't have an airtight container

Roll carefully and loosely so as not to damage the fragile shell. Cover the entire dessert with the plastic. Do not leave any pieces exposed.

Part 2 of 2: Storing the pavlova in a cool, dry place

Store Pavlova Step 4

Step 1. Leave the pavlova in a cool, dry environment

Place the dessert pot on the counter, in the pantry, or in a cupboard away from the stove or other sources of heat and moisture.

  • Take care to keep the pavlova away from windows. If it is exposed to direct sunlight, it will fall apart.
  • The oven turned off and cold is a good place to store the pavlova. Just don't forget she's there!

Step 2. Serve the pavlova within two days of preparation

If you put the pavlova in a pot or in plastic wrap, it will retain its flavor and texture for a couple of days, but it's much better to eat it fresh, the day after it's made.

After putting the fruit and whipped cream on the pavlova, it needs to be consumed in a few hours

Step 3. Put some ingredients on top of the pavlova before serving

If you put cream, whipped cream or fruit on top of dessert, the crunchy rind will gradually dissolve. Leave to place these props just before serving to keep the cone with the texture you want.

After you put any creamy coating on the pavlova, it will retain its shape for 20 to 30 minutes

Step 4. Do not put the pavlova in the fridge to preserve its crunchy texture

If you refrigerate the pavlova and then let it come to room temperature, its liquids will run off. The meringue will soften and it will lose its characteristic shape.

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