Pavlova

Pavlova is a fluffy, light, and refreshing dessert. I always explain it as a piece of sweet cloud in my mouth. The ingredients are the same, and the process of making it is similar too. But what is PAVLOVA? It is named after the Russian ballerina Anna Pavlova. This beautiful dessert is a vast meringue kiss slowly baked and cooled, and it is served with whipped cream and fresh fruit, especially berries. See the link for more details.

About This Recipe

• Pavlova has a short list of ingredients: egg whites, fine sugar, vanilla extract, cream of tartar, white vinegar, and cornstarch.
• Egg white, the main ingredient in this recipe, should thoroughly whisk along with fine sugar until the mixture is stiff and stabilized.
• Some ingredients help egg white reach the point of stability we need, which include cream of tartar and white vinegar.
• One important note to consider is ensuring all the tools and equipment that come in contact with the egg white are clean and wiped with vinegar. Any oil or egg yolk trace will not allow the egg white to whip and foam up. Wipe the whisk attachment, bowls, spoons and spatulas with white vinegar before separating the whites from the yolks.

• The sugar that we use in this recipe should be super fine such as Caster sugar. If the sugar we use is not fine enough, the pavlova will have a grainy texture.
• Cornstarch gives this delicious dessert body and volume.
• Pavlova's topping can vary from just whipped cream to all different kinds of chopped fruit and berries such as; mango, strawberry, blueberry, peaches, or raspberry. Pavlova can come in a chocolate version topped with chocolate sauce or caramel.

How To Make Pavlova

• Leave the eggs outside the fridge for a few hours before bringing them to room temperature.
• Wipe all the tools with white vinegar, and wipe dry. Use the clean whisk attachment to whisk the egg whites, cream of tartar, and salt on low-medium speed until foamy and soft peaks form.
• Add the cold water and caster sugar one tablespoon at a time, and take your time with this step, as it should take about one minute or so.
• Increase the speed to medium-high and whisk it until stiff and silky peaks form. This should take about 3-4 minutes.

• Lastly, add the white vinegar, vanilla extract, and cornstarch and whisk for a few seconds until mixed.
• Preheat the oven to 300F, and line a baking sheet with parchment paper. Draw an 8-inch circle on the paper, and that is where you will mound the meringue.

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• Place all the meringue on the circle, and use a spatula to gather it from the side to bring it to the top. Use the width of your spatula to create wide grooves all around the mass of the meringue. Make an opening on top, like the top of the volcano.
• Bake it for an hour until it turns a soft, light taupe colour. Turn the oven off and leave the pavlova inside for another two hours. IT IS IMPORTANT NOT TO OPEN THE OVEN FOR THE FIRST HOUR. If Pavlova changes colour too fast, keep the oven temperature down to 275F and keep baking it.
• Before serving, top it with whipped cream and desired chopped fruit. I would like to garnish some caramel sauce.

See more meringue recipes here;

Swiss Meringue Buttercream,

Peppermint Swirl Cookies

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