Pavlova: A Deliciously Light and Fruit-Filled Dessert
A perfect balance between crispy meringue and creamy whipped cream, the Pavlova is a beautiful dessert that’s both refreshing and indulgent. With a gorgeous topping of fresh fruits, it’s the ideal treat for any occasion. Whether it’s for a summer gathering or a festive dinner, this dessert is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg whites | 100g |
| Granulated sugar | 200g |
| Cornstarch (cornflour) | 20g |
| Lemon juice | 10g |
| Vanilla extract | To taste |
| Heavy cream | 200g |
| Powdered sugar | 20g |
| Kiwi | 1 |
| Strawberries | To taste |
| Raspberries | To taste |
| Blackberries | To taste |
| Blueberries | To taste |
| Red currants | To taste |
| Fresh mint | To taste |
| Powdered sugar (for dusting) | To taste |
Instructions
Step 1: Preheat the Oven and Prepare the Meringue
Start by preheating your oven to 130°C (266°F) on static mode. While the oven is heating, separate the egg whites from the yolks, ensuring that the egg whites are at room temperature. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment.
Step 2: Make the Meringue
Begin whisking the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, allowing each addition to dissolve fully before adding more. Continue whisking until the meringue is thick, glossy, and holds stiff peaks. Once the meringue reaches this consistency, add the lemon juice and vanilla extract, mixing gently to combine.
Step 3: Add Cornstarch and Shape the Pavlova
Turn off the mixer and sift in the cornstarch. Using a spatula, fold the cornstarch into the meringue with a gentle “bottom-to-top” motion to avoid deflating the mixture. The result should be a smooth, thick meringue.
Transfer the meringue onto a baking sheet lined with parchment paper. Use a spatula to form a round mound, smoothing the edges and slightly hollowing out the center to create a well that will hold the whipped cream and fruit later.
Step 4: Bake the Meringue
Place the baking sheet in the preheated oven and bake at 130°C (266°F) for 10 minutes. After this, reduce the temperature to 100°C (212°F) and continue baking for an additional 50 minutes. Avoid opening the oven door during this time. Once the baking time is complete, turn off the oven and leave the pavlova inside to cool for at least 2 hours with the door closed. This ensures that the meringue crisps up properly while maintaining a soft, marshmallow-like interior.
Step 5: Prepare the Whipped Cream and Fruit
Once the pavlova has cooled, it’s time to prepare the toppings. Peel and halve the kiwi, cutting it into thin half-moon slices. Slice the strawberries into quarters, and prepare your other berries—raspberries, blackberries, blueberries, and red currants—by washing and drying them thoroughly.
Next, in a clean mixing bowl, pour in the heavy cream and powdered sugar. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. The whipped cream should be smooth, airy, and creamy.
Step 6: Assemble the Pavlova
Now, you’re ready to assemble your Pavlova. Carefully place the cooled meringue on a serving platter. Gently press down in the center to create a well if needed. Spoon the freshly whipped cream into the hollowed center, spreading it evenly with a spatula.
Decorate the whipped cream with the prepared fresh fruits—arrange the kiwi slices, strawberries, and other berries in a vibrant, attractive pattern. For an added touch of elegance, garnish the Pavlova with a few fresh mint leaves.
Step 7: Serve and Enjoy
Finally, dust the top of your pavlova with a light sprinkle of powdered sugar. Serve immediately or refrigerate until ready to serve. The Pavlova is best enjoyed within a few hours of assembling to keep the meringue crisp and the whipped cream fresh.
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 3g |
| Carbohydrates | 35g |
| Sugars | 30g |
| Fat | 15g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Sodium | 20mg |
This Pavlova is the epitome of a light, refreshing dessert that combines the sweetness of meringue with the tartness of fresh fruit. The creamy whipped cream brings everything together in perfect harmony, making it a treat that’s both indulgent and elegant. With a variety of fruits to choose from, you can customize the toppings according to the season or your preferences, ensuring that every bite is full of flavor and texture.
Tips for the Perfect Pavlova:
- Egg Whites: Make sure the egg whites are completely free from any yolk, as even a tiny bit can prevent them from whipping properly.
- Baking Time: The meringue will continue to crisp up as it cools, so it’s essential not to open the oven during the baking process.
- Toppings: Feel free to get creative with your fruit toppings. In addition to the fruits listed, you can also use peaches, mangoes, or passion fruit.
- Whipped Cream: If you want a richer flavor, you can add a little vanilla extract or a splash of liqueur like Grand Marnier to the whipped cream.
Variations:
- Chocolate Pavlova: Add cocoa powder to the meringue mixture for a chocolatey twist, and top with dark chocolate shavings for an indulgent treat.
- Tropical Pavlova: Top the Pavlova with tropical fruits like pineapple, papaya, and coconut for a sunny, exotic flavor.
- Vegan Pavlova: Replace the egg whites with aquafaba (the liquid from a can of chickpeas) to create a vegan version of this dessert.
This recipe for Pavlova is a beautiful and impressive dessert that’s not only perfect for special occasions but also makes for a fantastic centerpiece at any gathering. Whether served at a summer barbecue or during the holidays, it’s sure to be a crowd-pleaser!
