Pavlova is a light, hollow meringue topped with sliced fruit and whipped cream. According to legend, the meringue was created to commemorate the visit of Russian ballerina Anna Pavlova to Australia and New Zealand on her ballet tour in the early 20th century. This creamy dessert is the ultimate treat to end the summer. Read Step 1 to learn how to make this dish.
Ingredients
For Basic Parts
- 4 egg whites
- 140 g caster sugar (fine sugar)
- 1 tsp cooking vinegar
- 1/2 tsp cornstarch
- 1 tsp vanilla extract
For the Top
- 250 ml heavy cream
- 1 tbsp sugar
- 300 gr sliced fruit such as strawberries or kiwi
Step
Part 1 of 3: Making Meringue
Step 1. Arrange the materials
Although the ingredients for pavlova are few, they are very important. These ingredients can not be replaced with others because the texture of this dessert depends on the accuracy of the chemical reaction of the combination of these ingredients.
Step 2. Preheat the oven to 135 degrees Celsius
Place the rack on the bottom third in the oven.
Step 3. Prepare the pan
Make large strips of parchment paper and place on a baking sheet. Line a circle on the parchment paper using the bottom of a round cake tin about 23 cm in diameter. Spread the meringue mixture on the inside of the circle.
Step 4. Mix the sugar and cornstarch in a small bowl
If you like, you can also add a pinch of salt.
Step 5. Separate the egg whites from the yolks
The egg white should not be mixed in the slightest with the egg yolk. If mixed, your meringue won't rise properly.
- Make sure you place the egg whites in a clean, dry mixing bowl. Water or oil droplets will affect the texture of your meringue.
- Save the yolks for another recipe, or make omelets at a later time.
Step 6. Beat the egg whites
Stir with a hand mixer for about 5 minutes on high speed or beat with an egg beater until fluffy.
Step 7. Add one teaspoon of caster sugar
Continue to beat the egg whites and add the sugar one teaspoon at a time until the sugar is used up and the egg whites have risen and become shiny stiff.
Step 8. Add cooking vinegar and vanilla
Pour the vinegar and vanilla over the fluffy egg whites and continue to beat until all of the mixture is combined. The vinegar will help make the edges of the meringue crispy and soft in the center when baked.
Part 2 of 3: Baking Meringue
Step 1. Scoop the dough into circles on the parchment paper
Use the back of a spoon to spread the batter evenly. Spread the dough until it is about the size of a dinner plate.
Step 2. Make a hole in the center of the dough
The shape of the pavlova is usually round with a hole in the middle for the cream and topcoat. So you're like making a bird's nest with a slightly higher edge.
If your pavlova is slightly oval in shape, don't worry. A slightly irregular shape is fine as long as the shape is not easy to change
Step 3. Bake the meringue
Place the meringues in the oven and bake for 60-70 minutes, or until crisp. Don't let the meringue get too brown. The meringue that is ready to be removed should be ivory white on top.
Step 4. Remove the pavlova from the oven
Place it on a cake cooling rack made of iron wire. Transfer to a serving plate and prepare the top layer. Let the meringues cool before adding this last piece.
It is customary to turn the pavlova over and apply a layer on the underside as this part is considered to be less crispy. Sometimes this is done to cover up baking mistakes such as the top being too brown. Whether facing up or down, the center of a pavlova will quickly lose its crunchy texture after adding the whipped cream or top layer
Part 3 of 3: Putting the Finishing Touches on Pavlova
Step 1. Prepare the topcoat
Beat cream and sugar until cream is fluffy. Slice strawberries and kiwis or other fruit coatings. If you have time, find out where the pavlova comes from and you can decide who actually invented this dish.
Step 2. Add whipped cream
Spread the cream evenly on the edges of the meringue. Use cream to fill in gaps and cover any imperfections.
- If you like, you can also flavor the cream. Try adding a teaspoon of vanilla extract, rose flavour, orange zest, lemon extract, or almond extract.
- While the usual cream used is whipped cream, you can also make variations by using other soft cream ingredients such as custard. While food traditionists don't like this, chefs who like to experiment don't need to heed their opinions because these chefs are licensed to be creative.
Step 3. Place the fruit slices on top of the meringue
Arrange these fruit slices in a pretty pattern on top of the whipped cream. Another popular tradition is to add freshly opened passion fruit on top of the pavlova.
Other ideas for topcoats include a mix of various berries, sliced cherries, apricots, mango or peach, shaved dark chocolate, or a mix of chocolate and raspberries
Step 4. Serve the Pavlova
Pavlova only looks beautiful in the eyes of the maker; other people ignore this beauty and just want to eat it. Don't be surprised if your food creations disappear in an instant.
Step 5. Food is ready to eat
Tip
- A delicious variation of pavlova is to make the dough as suggested above but make it in four "mini pavlovas". Divide the dough into quarters of equal size on a baking sheet and bake in the manner described above, but only in 50 minutes. This dough will bake as small puffs without cavities. These puffs are best served with a dollop of cream on top and a berry coulis sprinkled on top (or served with cream on the side). This variety is great for receptions, buffets or cocktail parties but you need to adjust the amount of ingredients according to the number of servings.
- Use eggs at room temperature for best results.
- Pavlova is best eaten on the day it is made. If you take too long, the pavlova will quickly become mushy and absorb the smell of the refrigerator.
- Aussie people and Kiwis (as Australians and New Zealanders are called) love to keep their words abbreviated. So, pavlova is more familiarly referred to as "pav".
Warning
- Disasters that may occur in pavlova include: It is too brown because it has been baked for too long. Pavlovas can catch on fire if you forget to take them out in time or become stale if you're impatient and open the oven door too soon. If it's too brown, the pavlova may have a slightly chewy texture. Do not worry. There are people who like this chewy texture. When this happens, just coat your Pavlova with cream and a thick top coat.
- If it burns, cut off the burnt area and coat the remaining pavlova with cream and sliced fruit. If it is crumbly, coat the pavlova with cream and sliced fruit. Ideally pavlova is symmetrical, balanced and perfect. If you are not a professional cook, this dessert will help you. As long as the taste is delicious, people will not heed these shortcomings.
- Never bring up who invented pavlova at a dinner attended by Australians and New Zealanders. Citizens of these two countries will have a heated debate on this issue.
- If the pavlova is completely burned, cracked or too crumbly, discard the pavlova and make a new one. If all else fails, go to your nearest supermarket. If you are in Australia, most supermarkets in Australia and New Zealand have a stock of ready-to-eat pavlova nests in their bakery section.
