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Recipes
Classsic Pavlova
Pavlova is a Kiwi and Aussie classic dessert that combines a crisp meringue shell with a soft and marshmallow-like centre, topped with luscious whipped cream and fresh fruits. This recipe will guide you through creating a show-stopping pavlova to impress your guests. This meringue-based delight is a sweet symphony of crisp exterior and marshmallow-like centre. Whipped to perfection, the meringue shell cradles a pillow of billowy cream, adorned with an array of fresh, vibrant fruits like strawberries, kiwis, and passion fruit, creating a stunning burst of colours.
Ingredients
6 large egg whites, at room temperature
2 cups superfine/caster sugar
1 teaspoon cornstarch/cornflour
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups whipped cream
Assorted fresh fruits (such as berries, kiwi, mango, or passion fruit) for topping
Fresh mint leaves, for garnish (optional)
Directions
- Preheat the oven to 110°C (230F) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl (use a ceramic or glass bowl, not plastic), add the egg whites and whisk on medium speed until soft peaks form.
- Gradually add the sugar, a spoonful at a time, while continuing to whisk. Whisk until the meringue is thick and glossy. This will take around 10 minutes.
- Add the cornstarch, white vinegar and vanilla extract, and gently fold them into the meringue using a spatula.
- Spoon the meringue onto the prepared baking sheet, forming a circular or oval shape with slightly raised edges. Use the back of a spoon to create decorative swirls or peaks on the surface of the pavlova.
- Place the baking sheet in the preheated oven and bake for 1 hour 30 minutes, or until the pavlova easily lifts off the baking paper.
- After baking, turn off the oven and let the pavlova cool completely inside the oven to prevent cracking.
To assemble the Pavlova
Carefully transfer the cooled pavlova to a serving platter. Top with whipped cream, spreading it evenly. Arrange the fresh fruits on top of the whipped cream. Garnish with fresh mint leaves, if desired, for an extra touch of freshness.
Note: The pavlova is best enjoyed on the day it is made. Leftovers can be stored in an airtight container at room temperature for up to 2 days, but the texture may become softer. We recommend always checking your eggs are still good before beginning.
The pavlova, a dessert that exquisitely blends crisp meringue with luscious cream and fresh fruit, is a culinary masterpiece with a history as delightful as its taste. Named after the Russian ballerina Anna Pavlova, this iconic dessert is claimed by both Australia and New Zealand as their own creation. It emerged in the 1920s, a tribute to the renowned ballerina during her tour in the Pacific. The pavlova's ethereal, cloud-like texture and sweet sophistication have made it a staple at celebratory tables, representing the perfect harmony of textures and flavors. Its contested origin adds an air of mystery to this delightful treat, making it a centerpiece in the world of desserts.
For another favourite desert recipe check out our Decadent Chocolate Mousse.
FAQs
Why does my pavlova collapse in the middle?
- This often happens due to undercooking. Ensure the pavlova is baked long enough to form a crisp exterior while maintaining a soft interior.
Can I make pavlova in advance?
- Yes, you can. However, assemble it with toppings just before serving to maintain its crispness.
Why did my pavlova turn out too sticky?
- Humidity can affect pavlova. Baking on a dry day is advisable, and adding a stabilizer like cream of tartar can help.
Do I have to use white vinegar or cream of tartar?
- While not mandatory, they help stabilize the pavlova. White vinegar and cream of tartar aid in achieving the desired texture.
Can I use regular sugar instead of caster sugar?
- Caster sugar is preferred for pavlova as its fine texture dissolves more easily. If using regular sugar, ensure it is well dissolved to avoid a gritty texture.
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