Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a popular dish in Australia and New Zealand. The dessert is made by beating egg whites to a very stiff consistency with sugar, and then baking the mixture at a low temperature for a long time. This creates a crisp crust and a soft, marshmallow-like interior. The pavlova is typically topped with whipped cream and fresh fruit, such as strawberries, kiwifruit, passionfruit and other berries. It is a light and airy dessert, perfect for summer or special occasions.
Origin: A Friendly Rivalry
The birthplace of Pavlova is a delightful dispute between Australia and New Zealand, both claiming to have created it in the early 1900s to honor Russian ballerina Anna Pavlova during her tours.
New Zealand’s Claim: They cite a 1927 recipe in a New Zealand publication as proof.
Australia’s Claim: Aussies point to a chef creating a similar dessert around 1935.
A Delicious Legacy: Today, Pavlova remains a beloved dessert in both Australia and New Zealand, often served at celebrations and holidays. Its simple recipe and endless topping variations make it a delightful treat enjoyed worldwide.
Classic Pavlova Recipe with Berries
Ingredients
For the Meringue:
- 4 large egg whites, at room temperature
- 1 1/4 cups granulated sugar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Whipped Cream:
- 1 pint heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Fresh fruit (berries, kiwi, mango or passionfruit sauce)
Instructions
Preheat the Oven:
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper to serve as a guide for shaping the meringue.
Whip the Egg Whites:
- In a clean, grease-free glass, metal, or ceramic bowl, use an electric mixer to beat the egg whites on high speed until soft peaks form. This takes about 1 minute.
Gradually Add Sugar:
- With the mixer on medium speed, gradually add the sugar, about 1 tablespoon at a time, beating well after each addition. Once all the sugar is incorporated, continue beating on high speed for about 8-10 minutes, or until stiff peaks form. The meringue should be thick, white, and glossy.
Add Cornstarch, Vanilla, and Lemon Juice:
- Sift the cornstarch into the meringue and beat until just combined. Then, beat in the vanilla extract and lemon juice.
Shape the Meringue:
- Spoon the meringue mixture onto the prepared baking sheet, spreading it out within the drawn circle as a guide. You can create a slight well in the center for the whipped cream later.
Bake the Meringue:
- Bake the meringue for 60-70 minutes, or until the exterior is crisp and the inside is dry but still slightly marshmallow like. Turn off the oven and leave the meringue inside to slowly and completely cool for several hours (1-1/2 to 2 hours) even overnight. If your meringue cracks don't worry it will all be covered with whipped cream later.
Whip the Cream:
- In a separate bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Pavlova:
- Once the meringue is cool, carefully transfer it to a serving plate. Top the meringue with the whipped cream, spreading it evenly all over or creating swirls. Decorate with your favorite fresh fruit and optional drizzle of passionfruit sauce
Tips:
- For room temperature egg whites, separate the eggs from the yolks at least 30 minutes before starting.
- If the meringue weeps (forms droplets of liquid sugar), you may have overbeaten it. However, it should still be usable.
- Let the meringue cool completely before assembling the Pavlova. Otherwise, the whipped cream will melt.
- Store leftover Pavlova in an airtight container in the refrigerator for up to 2 days, but the meringue may soften slightly.