Favorite Pavlova
Submitted by Pegoots
Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
50 minPavlova is the great Antipodean dessert (Australia and New Zealand have argued for a century over which country invented it), and it lives or dies on contrast: a brittle, sugar-glassed shell on the outside, a marshmallowy interior just beneath, and cool whipped cream topped with fresh fruit on top. Six egg whites whip to stiff peaks with cream of tartar and sugar, then get spread into a 12 to 14 inch round on parchment and baked low and slow until the surface dries to a dry crackle without browning.
The low-heat bake (150 to 200°F / 65 to 95°C) is the technique that defines this dessert. Higher heat browns the shell and dries out the soft interior; lower heat keeps the marshmallow center intact while the outside firms. Cool the shell completely before assembling. The cardinal rule of pavlova: never assemble before you’re ready to serve. Whipped cream and juicy fruit turn the crisp shell soggy in under an hour, so all components stay separate until the dessert hits the table.
Pro Tips
- Eggs separate cleaner cold but whip taller at room temperature. Crack cold, whip warm.
- Add sugar slowly, a tablespoon at a time. Dumping it in deflates the whites and you lose the structure.
- A teaspoon of cornstarch sprinkled in with the sugar helps the marshmallow center stay tender (it’s the Aussie tradition).
- Cool the meringue in the turned-off oven with the door cracked. Sudden temperature changes cause cracks across the top.
Variations
- Drizzle fresh passion fruit pulp over the cream for a classic Aussie finish that adds tang and bright color.
- Use a mix of strawberries, kiwi, and blueberries on top for the most striking visual contrast.
- Add a teaspoon of lemon zest to the cream for a brighter, less sweet topping over the sugary shell.
Ingredients
Directions
Beat the egg whites with the cream of tarter until foamy.
Add the vanilla and sugar and beat until very stiff peaks form.
On a baking sheet, line with greased parchment paper.
Draw a circle on it before greasing it about 12 to 14 inch dia.
Spread the egg whites to about ¼ ½ inch thick.
Either Pipe or using a spoon, make a side to the circle about 1 inch high.
Place in a low heat oven of about 150 to 200 and bake to dry the whites.
Do not let it get brown.
If it is getting slightly discolored turn oven down lower.
When done and solid.
Remove from oven and cool. Remove the paper and save until just before serving.
Whip the heavy cream with the vanilla extract.
Line the tart with the heavy cream.
Lay the fruit on top in any design you wish but cover all.
Wet fruit slightly before doing this. And then sprinkle on some sugar to make it glossy.
Remember do not assemble before you are going to serve it!
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