Here’s a summer dessert that knocks your socks off. Pavlova originated in Australia first made for Anna Pavlova, a Russian ballerina on tour in Kangaroo country yonks ago. I learned to make it in London, when I lived there. It was a summer staple at all the summer picnics (British for tail gait accept with linen, silver and china). What makes this different from your straight up meringue is that a Pavlova is squishy in the middle not rock hard. The squishy-ness mixed with the whipped cream filling and berry topping makes a pretty dessert for sure and definitely an incredibly delicious one...just maaavalis daahling, simply maaavalis! Just one little tricky note don’t make this on a humid day and make sure you must must whip the egg whites long enough or else the Pavlova will flatten out in the oven and look like a giant blob rather than rounded and peaky. So, give it a go as they say in the old country.
Serves about 8 people
For the Pavlova
5 egg whites
10 oz granulated sugar
1-¼ teaspoons corn starch
1 ¼ teaspoons vinegar
Pinch of salt
For the filling
1 pint each, blueberries, strawberries, raspberries
(Or any other combo of fruit you like)
1 ½ pints of whipping cream, whipped
Preheat oven to 250°F. Line a baking sheet with parchment paper and oil lightly.
Beat the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment on high until stiff and standing in peaks. Lower the speed and add ½ of the sugar. Continue whisking on medium/high until glossy. Turn the mixer to low again and add the remaining sugar, cornstarch and vinegar. Whisk until incorporated, but do not let the egg whites deflate.
Drop mounds of meringue in the shape of a circle (about 10 inch diameter) using a metal spoon. Spread additional meringue in the middle and “hollow” out the center to create a “nest,” continue dropping more on top of the circle edges creating “walls.” The Pavlova will expand in the oven then deflate a bit when taken out of the oven. Bake for 1 hour turning ½ way through to ensure even browning. Carefully peel away parchment paper and let cool on a wire rack. Transfer to a large plate or platter
Wash and pick over berries, quarter the strawberries. Fill the center of the Pavlova with whipped cream and mound the berries in the center. Refrigerate until ready to serve.
This is such a pretty dessert!
Its All Delicious Notes: You can make your Pavlova smaller or larger just keep sugar egg white ratio 2-1. The color of your Pavlova will vary based on the type of vinegar you use, obviously the darker the vinegar the darker the Pavlova. Sorry, thought I should throw that in. Also...personally, I don’t add sugar to the berries or the whipped cream but there’s nothing stopping you if that’s what you prefer. I like the fresh tastes as is and there is a lot of sugar in the Pavlova anyway.