How to Make a Traditional Pavlova

How to Make a Traditional Pavlova

Pavlova is a classic dessert that originates from Australia and New Zealand, named after the famous Russian ballerina Anna Pavlova. The dessert features a crispy meringue shell on the outside, with a soft and marshmallow-like interior, topped with fresh fruit like kiwi, strawberries, and passion fruit. It’s a light, refreshing treat that’s perfect for celebrations and gatherings. Here’s a step-by-step guide on how to make a traditional Pavlova.

Ingredients

• 6 large egg whites (at room temperature)

• 1 1/4 cups (250g) granulated sugar

• 1 teaspoon white vinegar

• 1 tablespoon cornstarch (cornflour)

• 1 teaspoon vanilla extract

• A pinch of salt

• 1 1/2 cups (375ml) heavy cream

• Fresh fruits for topping (e.g., kiwi, strawberries, passion fruit, blueberries)

Equipment

• Electric mixer (stand mixer or handheld)

• Baking tray

• Parchment paper

• Mixing bowls

• Spatula

• Whisk

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Tray

Preheat your oven to 250°F (120°C). Line a baking tray with parchment paper. To make it easier to draw the shape of your pavlova, you can trace a 9-inch (23 cm) circle on the parchment paper using a pencil. This will serve as a guide for shaping your meringue. Flip the paper over so the pencil marks are on the underside, ensuring they don’t touch the meringue.

2. Whip the Egg Whites

Place the egg whites into a clean mixing bowl (make sure there is no trace of yolk or grease in the bowl). Add a pinch of salt and begin whipping the egg whites using an electric mixer on medium speed. Gradually increase the speed to high and continue whipping until the egg whites form soft peaks. This means that when you lift the beaters, the peaks should gently curl over.

3. Add Sugar Gradually

Once soft peaks form, begin adding the sugar, a tablespoon at a time, ensuring it dissolves completely before adding more. This process should take about 5 minutes. The meringue should become thick and glossy. To test if the sugar is fully dissolved, rub a small amount of the meringue between your fingers—if it feels smooth and not grainy, you’re ready to proceed.

4. Incorporate the Vinegar, Cornstarch, and Vanilla

Once the sugar has been incorporated and the meringue is glossy, add the cornstarch, vinegar, and vanilla extract. Gently fold these ingredients into the meringue with a spatula. The cornstarch will give the pavlova its marshmallow-like center, while the vinegar helps stabilize the meringue.

5. Shape the Meringue

Spoon the meringue mixture onto the prepared parchment paper and use the back of a spoon to gently spread it into the circular shape. You can create a slight indentation in the center to make room for the whipped cream and fruit topping. Be sure to smooth out the edges and the surface of the meringue so it’s even.

6. Bake the Pavlova

Place the tray in the preheated oven and bake for about 1 hour and 15 minutes. The meringue should be crisp on the outside but still soft and marshmallow-like inside. Once done, turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely. This cooling process helps prevent cracks from forming and ensures a soft, chewy interior.

7. Whip the Cream

While the pavlova is cooling, whip the heavy cream. You can add a tablespoon of powdered sugar to the cream if you’d like a sweeter topping. Using an electric mixer or a whisk, whip the cream until soft peaks form. It should be smooth and fluffy.

8. Assemble the Pavlova

Once the pavlova has completely cooled, carefully remove it from the parchment paper and place it onto a serving platter. Spoon the whipped cream into the center of the meringue shell. Use a spatula to spread it evenly, leaving a small border of meringue exposed around the edges.

9. Top with Fresh Fruit

Now comes the fun part—adding the fresh fruit! Traditionally, pavlova is topped with a variety of fresh, seasonal fruits. Kiwi, strawberries, and passion fruit are popular choices, but you can also add blueberries, raspberries, or mango slices. Arrange the fruit artfully over the whipped cream.

10. Serve and Enjoy

Once topped with the fresh fruit, your pavlova is ready to serve! The crisp exterior, soft interior, creamy topping, and fresh fruit make for an irresistible combination that will be the highlight of any gathering.

Tips for Success

• Egg Whites: Make sure the mixing bowl and beaters are completely free from any grease, as this can prevent the egg whites from whipping up properly.

• Slow Sugar Addition: Adding the sugar slowly is key to ensuring the meringue is smooth and glossy.

• Cooling: Don’t open the oven door during baking, as a sudden change in temperature can cause cracks in the meringue.

• Serving: Pavlova is best served immediately after assembly, as the meringue can start to soften if it sits for too long with the cream on top.

Variations

While the traditional pavlova is delicious, there are many ways to add your own twist to this dessert:

• Chocolate Pavlova: You can mix cocoa powder into the meringue for a chocolate-flavored base.

• Lemon Pavlova: Add lemon zest to the meringue for a tangy twist, and top with lemon curd and fresh berries.

• Tropical Pavlova: Experiment with tropical fruits like pineapple, mango, and coconut for a refreshing summer variation.

Whether you’re preparing a pavlova for a special occasion or just as a sweet treat, this dessert is sure to impress. Its delicate texture and bright, fruity topping make it a standout dessert any time of the year.