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Pavlova
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Pavlova is a traditional Australian meringue style of cake that has a light and delicate crisp crust and a soft sweet marshmallow like center. The name, Pavlova, was in honor of the Russian ballerina, Anna Pavlova, who toured Australia in 1926.
It can be made several days ahead if it is stored in a cool, dry place in an airtight container then topped with whipped cream and fresh fruit or fruit sauce just before serving.
I find that making the Pavlova with strawberries and blueberries lends a bit of an American flair and makes a most delightful desert suitable for any Independence Day Celebration. For this Pavlova I used strawberries, blackberries and kiwi.
The flavor of the Pavlova itself reminds me of ice cream even though it is not cold.
To Make Pavlova You Will Need:
4 large egg whites at room temp.
1 cup super fine sugar (not powdered or confectioners)
1 teaspoon white vinegar
1/2 tablespoon cornstarch
Dash of Cream of Tartar (*optional)
Whipped Topping
*Fresh Fruits of your choosing, tart fruits work best, i.e., strawberries, blueberries, kiwi, pineapple
Preheat oven to 250. Line a baking sheet with parchment paper and place a grease proof doily in the center or draw a dark 7 - 8 inch circle on the paper that shows through to use as a guide, flip the paper over. Set aside.
Separate eggs, reserving the whites for your Pavlova. Cover and refrigerate the yolks to use for something else later on. *Note eggs separate best when cold.
If you cannot locate super fine sugar you can make your own by pouring granulated sugar in a food processor and running on high for about a minute.
Place egg whites in mixer bowl and allow to come to room temperature; use the whip attachment to whip the eggs whites on a medium high speed until soft peaks form. Egg whites should stand up slightly and the peaks fold over.
Add a dash of Cream of Tartar on top of your superfine sugar and with beater still going on medium high add the sugar by tablespoons until stiff peaks form (ones that stand up).
Test your egg mixture by rubbing a small amount of it between your fingers to check for grit. If the mixture is not smooth beat it a while longer.
Sprinkle cornstarch and vinegar lightly on top of the egg mixture and very gently fold in with a rubber spatula.
Using your spatula pile the egg mixture on the doily or inside the circle guide leaving a little space around the edges as the Pavlova will spread slightly.
Mound the Pavlova up and make a slight well in the center for fillings.
Place in a preheated oven and bake 1 hour and 15 – 20 minutes until Pavlova has the slightest hint of browning. Turn off the heat and set the oven door ajar, leaving the Pavlova inside to cool completely. This could take several hours.
The outside should be very firm, slight cracking is normal. The inside should be soft with a thick creamy texture.
Place your Pavolova in an airtight container and keep it in a cool, dry place where it will keep for several days. *Note: Do not refrigerate as moisture will collect in it and the Pavlova will become runny.
When you are ready to serve your Pavlova chop your desired fruits to bite size and set aside. *Note: you DO NOT want to add toppings until you are ready to serve as the Pavlova is very delicate and will begin to break down once they are added.
Fill your Pavlova with whipped cream, either homemade or prepared.
Sprinkle on fruit toppings and serve right away.
(Discard any uneaten portions with topping after 4 - 5 hours)
