Heart-shaped Pavlova Cake with Currant

In my last post, I wrote about currant, so today I thought it would be a good idea to share a recipe that utilizes currants in a different way than just in a jam or marmalade. 🙂 This cute heart-shaped pavlova cake with currant is light and refreshing and perfect for hot summer days. I’ve decided to go with heart-shaped pavlova cakes but you can just as easily make a classical bigger round one or any other shape because whipped egg whites are super easy to play around with. 🙂
If you decide to omit the corn starch in the recipe below, the dessert will also be gluten-free and therefore suitable for anyone with celiac disease or hypersensitivity to gluten.

pavlova cake currant gluten free recipe
Egg whites are easy to work with. Different shapes can be made with a spoon – no moulds needed!

Pavlova cake, which got its name after Russian ballerina Anna Pavlova, is a popular dessert that originates from Australia or New Zealand. Despite its popularity, I must admit I tasted it for the first time little over a year ago when my sister baked it and immediately I was sold. I like the simplicity of its preparation with only a handful of ingredients, as well as the fact that fruit decoration is not strictly determined. This way I can always use seasonal fruit, and practically enjoy a different Pavlova cake all year round. My version today will be decorated with homegrown currants but you can also use raspberries, strawberries or any other fruit that you have at hand.

pavlova cake currant recipe gluten free
Pavlova cake – a delicious and refreshing dessert named after ballerina Anna Pavlova.

Heart-shaped Pavlova cake with Currant Recipe

Ingredients

  • Three eggs
  • 120g of sugar – 80g in the egg whites, 40g in the cream
  • 50g of currants
  • 2dl whipping cream
  • A quarter of a vanilla pod
  • 1 teaspoon of corn starch (optional)
  • 1 teaspoon of white vinegar

Instructions

Separate yolks and whites with all three eggs. Store the yolks in the fridge and use them for some other dish.

Add 80g of sugar, a tablespoon of corn starch (can also be omitted) and a teaspoon of white vinegar to egg whites. Beat the egg whites until soft peaks start to form.

Place the beaten egg whites on a baking tray in any shape you like. Mine are shaped like hearts but you can make classic round Pavlova cake or any other shape. Place the baking tray in an oven that was preheated to 110°C for one hour.

After one hour has passed, turn off the oven but let the egg whites sit in it for another half an hour.

Save a couple of the currant berries for the decoration. Blend the rest of the currant berries and strain them to get currant juice.

Add 40g of sugar, vanilla seeds scraped for the quarter of vanilla pod and currant juice from the previous point to whipping cream.

Whip the mixture. If you’re using red or black currants, the whipped cream will have a beautiful pink color.

When the egg whites cool down, apply a layer of currant-infused whipping cream on top of it. Add the remaining currant berries on top of the whipped cream.

The currant Pavlova cake will last for up to two days in the fridge, but I recommend that you eat it immediately. 🙂

Bon appetit!

pavlova cake egg whites recipe currant gluten free
We all love this light and fluffy dessert which can be topped with any of your favourite fruit.

Heart-shaped Pavlova cake with currant

Ingredients

  • Three eggs
  • 120 g of sugar - 80g in the egg whites 40g in the cream
  • 50 g of currants
  • 2 dl whipping cream
  • A quarter of a vanilla pod
  • 1 teaspoon of corn starch optional
  • 1 teaspoon of white vinegar

Instructions

  1. Separate yolks and whites with all three eggs. Store the yolks in the fridge and use them for some other dish.
  2. Add 80g of sugar, a tablespoon of corn starch (can also be omitted) and a teaspoon of white vinegar to egg whites. Beat the egg whites until soft peaks start to form.
  3. Place the beaten egg whites on a baking tray in any shape you like. Mine are shaped like hearts but you can make classic round Pavlova cake or any other shape. Place the baking tray in an oven that was preheated to 110°C for one hour.
  4. After one hour has passed, turn off the oven but let the egg whites sit in it for another half an hour.
  5. Save a couple of the currant berries for the decoration. Blend the rest of the currant berries and strain them to get currant juice.
  6. Add 40g of sugar, vanilla seeds scraped for the quarter of vanilla pod and currant juice from the previous point to whipping cream.
  7. Whip the mixture. If you're using red or black currants, the whipped cream will have a beautiful pink color.
  8. When the egg whites cool down, apply a layer of currant-infused whipping cream on top of it. Add the remaining currant berries on top of the whipped cream.

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