Pavlova Recipe

The pavlova is a meringue-based dessert that has been made since the 20th century began. The dessert was named after the Russian ballerina Anna Pavlova, and the dessert was made in her honor during her tours in Australia and New Zealand; since then, both countries claimed its origin.

Pavlova stands as the perfect dessert for just about any occasion due to its elegant simplicity: a crisp crust with a chewy marshmallow-soft inside, topped with fresh fruit and whipped cream.

A good Pavlova is all about that balance of the chewy meringue base against the creaminess of the topping and the freshness of the fruit.

Ingredients List

 For the Meringue Base:

– 4 large egg whites, at room temperature

– 1 cup (200g) caster sugar

– 1 tsp white vinegar

– 1/2 tbsp cornstarch

– 1 tsp vanilla extract

For the Topping:

– 1 cup (240ml) heavy cream

– 2 tbsp sugar

– Fresh fruit (such as strawberries, kiwis, and passionfruit)

– Optionally, mint leaves for garnish

Substitutions:

– Vegan option: Use aquafaba (chickpea water) instead of egg whites and coconut cream in place of heavy cream.

– For a lower sugar option, substitute the caster sugar with a granulated sweetener that measures like sugar.

Equipment Needed

– large mixing bowl

– Electric mixer

– Baking sheet

– Parchment paper

– Spatula

Step-by-Step Meringue Base Preparation

Pre-heat Oven and Prepare a Baking Sheet

Preheat the oven to 250°F (120°C). Lay a piece of parchment paper on a baking sheet and trace a circle with a pencil on the paper to guide you for your Pavlova base.

Combine the Dry Ingredients

Mix cornflour with the caster sugar in a small bowl. This will give it stability when folding into the meringue.

Firmly beat egg whites in peaks

– Beat the egg whites in a clean mixing bowl until soft peaks form. Gradually add the sugar and cornstarch mixture, and continue to beat the meringue until glossy and makes stiff peaks.

Gently fold in the sugar and vinegar

– When it peaks firm, fold in vinegar and vanilla with a spatula. This will make the inside chewy.

Create the shape and bake the Meringue base

Using a silicone spatula, spoon the meringue onto the parchment paper within the circle outline. Spread in a round, smoothed mound.

– Put in the oven and reduce the temperature immediately to 210°F (100°C). Bake for 1½ hours.

Cooling TIPS for crack prevention

Immediately after baking, the oven should be turned off, and the Pavlova inside should cool completely with the door slightly open. Such slow cooling is one of the ways to avoid cracking on the surface.

There is a Pavlova to top with whipped cream and your favorite fresh fruit, but the most important step to the stunning dessert is getting the base right.

Toppings and Assembly

Seasonal Fruit Toppings

Spring: Fresh strawberries, raspberries, and edible flowers to add vibrancy.

Summer: Mangoes, kijsons, and passion fruits to bring a lively and ‘summery.

Autumn: Poached pears, figs, and grapes for a denser profile.

Winter: Pomegranate seeds and citrus segments splash brightness on the winter gloom.

How to Perfectly Whip Cream for Topping:

Put a bowl and a beater into the freezer 15 minutes before starting in order to have them nice and cold.

Pour in the cold heavy cream and whisk in the medium bowl, starting on medium, then going up to high.

Add sugar to the egg whites at soft peak stage and whisk until stiff glossy peaks form, but do not over-whisk.

Creative Assembly Recommendations:

Layer the smoothed whipped cream, or make peaks of it using a spatula, to give a beautiful texture.

Lay it in a pattern of fruits or pile it up high for a rustic look.

Drizzle with a bit of fruit coulis or chocolate shavings for that little extra finishing touch.

Hacks and Tips for Perfect Pavlova Every Time

Room Temperature Ingredients: Whites of the eggs at room temperature will be able to give the maximum volume after whipping.

Crispy Outside and Marshmallow Inside: Bake at low temperatures and let the Pavlova cool in the oven, so there is no sudden change in temperatures.

Store leftovers in the refrigerator in an airtight container. It is said that Pavlova is best enjoyed within one to two days because it then begins to soften.

Presentation Tips:

Serve on a large, flat dish so that the Pavlova looks its best.

Garnish with mint leaves or edible flowers for the final touch of class. Dust lightly with the icing sugar just before serving so it looks like a covering of snow on top.

Common Errors to be Avoided

Opening the Oven Door Too Soon: Do not attempt to have a peek or open the oven prematurely, as the temperature change will likely cause your Pavlova to collapse.

Saving a Pavlova: If there are cracks, just fill them nicely with a little whipped cream and fruit, since what really matters is its flavor!

Conclusion

A pavlova recipe may well seem like something tricky, but at its very base is a simple idea: exuberance in the crafting of a beautiful and delicious thing. Whether you go by the classic recipe or experiment with your own toppings and flavors, each pavlova you bake becomes a tapestry of your own creation, demonstrating your creativity and passion for baking.

I would highly encourage you to try this recipe, make it your own, and most importantly, share with us your creations of Pavlova and your experiences. Your masterpiece can be an inspiration for someone else’s beginning in the journey of Pavlova.

Check out our other related recipes

• Strawberry and Blueberry Parfait
• Heart-Shaped Brownies
• Sweet Potato Casserole