How to make Pavlova - SK Khazana -
A meringue based dessert with a crisp crust and soft inside
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Lemon (नींबू)
Cuisine : Fusion
Course : Desserts
For more recipes related to Pavlova - SK Khazana checkout Basic Fatless Sponge Cake, Caramel Custard, Ande ka Halwa, Lemon Strawberry Tart . You can also find more Desserts recipes like Banana Cake In Pan Date and Walnut Cake - No Egg Shahi Tukra and Moong Dal Halwa Canapes Chocolate Vanilla Icecream
Pavlova - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 51-60 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Pavlova - SK Khazana Recipe
Eggs 3
Lemon 1/4
Castor sugar (caster sugar) 1/2 cup
Vanilla essence 1 teaspoon
Vinegar 1 teaspoon
Cornflour/ corn starch 1 tablespoon
Whipped cream as required
Blueberries for garnish
Cherries for garnish
Mint leaves for garnish
Method
Step 1
Preheat the oven at 130˚C. Line a baking tray with parchment paper. .
Step 2
Break the eggs, separate egg whites from the egg yolks and put them in two separate bowls. Beat the egg whites with an electric beater till soft peaks form. Squeeze the juice of ¼ lemon into the bowl and beat again.
Step 3
Gradually add castor sugar, beating continuously, till stiff peaks form.
Step 4
Add vanilla essence and vinegar and beat again. Add cornflour and beat till well combined.
Step 5
Transfer some of the mixture onto the baking tray and spread into a medium sized disc. Transfer the remaining mixture into a piping bag fitted with a star nozzle. Pipe out rosettes on the disc till it is completely covered. Keep the tray in the preheated oven and bake for 1 hour. Bring the tray out of the oven and cool down to room temperature.
Step 6
Transfer the pavlova onto a serving plate. Crack the centre, pipe out rosettes of whipped cream in the centre, garnish with fresh blueberries, fresh cherries and mint leaves and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
