🍰 Pavlova Ice Cream Cake
A delightful dessert that combines the lightness of pavlova with the creaminess of ice cream, creating a stunning and delicious treat.
Dietary: dairy-free
Category: dessert
Ingredients
- 4 large Egg whites (substitutions: Aquafaba (for vegan option))
- 1 cup Granulated sugar (substitutions: Coconut sugar (for a less refined option))
- 1 tablespoon Cornstarch (substitutions: Arrowroot powder)
- 1 teaspoon White vinegar (substitutions: Lemon juice)
- 2 cups Heavy cream (substitutions: Coconut cream (for dairy-free option))
- 2 cups (flavor of choice) Ice cream (substitutions: Dairy-free ice cream)
- 1 cup Fresh fruits (for topping) (substitutions: Frozen fruits)
Equipment
- Electric mixer
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula
Instructions
-
Step 1: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
What to look for: The oven should be fully preheated before baking.
Watch out: Make sure the parchment paper is secured to the baking sheet.
-
Step 2: In a mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
What to look for: The egg whites should be frothy and hold soft peaks.
Watch out: Ensure no yolk gets into the egg whites, as this will prevent them from whipping properly.
-
Step 3: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
What to look for: The mixture should be glossy and hold stiff peaks.
Watch out: Don't rush the sugar addition; it should be gradual to achieve the right texture.
-
Step 4: Gently fold in the cornstarch and vinegar using a spatula until just combined.
What to look for: The mixture should remain fluffy and not deflate.
Watch out: Avoid over-mixing to keep the air in the meringue.
-
Step 5: Spoon the meringue onto the prepared baking sheet, shaping it into a round cake about 8 inches in diameter.
What to look for: The meringue should be smooth and even.
Watch out: Make sure the edges are slightly higher than the center to hold the filling.
-
Step 6: Bake the meringue for 1.5 hours, then turn off the oven and let it cool completely inside.
What to look for: The meringue should be dry and crisp on the outside.
Watch out: Do not open the oven door while it cools to prevent cracking.
-
Step 7: Once cooled, whip the heavy cream until soft peaks form.
What to look for: The cream should be fluffy and hold soft peaks.
Watch out: Avoid over-whipping, which can turn the cream into butter.
-
Step 8: Spread the whipped cream over the cooled meringue base, then top with your choice of ice cream.
What to look for: The ice cream should be slightly softened for easy spreading.
Watch out: Work quickly to prevent the ice cream from melting too much.
-
Step 9: Finish by topping with fresh fruits and freeze for at least 1 hour before serving.
What to look for: The cake should be firm but not rock hard.
Watch out: Let it sit at room temperature for a few minutes before slicing for easier serving.
Original source: tiktok
Guided step-by-step with AI-powered photo feedback on Kitchen's Witch.