Pavlova is a type of meringue dessert topped with cream along with different fruits such as kiwifruit, passionfruit and strawberries. The base looks like a normal meringue but the similarity stops there as pavlovas are defined by it’s crispy shell and soft and moist marshmallow-like centre. This dessert is a Kiwi creation attributed to a hotel chef in Wellington, New Zealand; apparently this dish was named after the Russian ballerina dancer Anna Pavlova to honour her on her tour to Australia and New Zealand during the 1920’s.
It is a very popular dish here in New Zealand specially during festive occasions that’s why I am posting this now as today is the special day of my lovely daughter, its her birthday.
- 4 egg whites, room temperature
- 1 cup caster sugar
- 1 tsp white vinegar
- ½ tbsp cornstarch
- ½ tsp vanilla extract
- pinch of salt
- whipped cream
- chilled fruits (kiwi, strawberry, peaches, blueberries, etc...)
- lemon juice
- In a bowl, beat egg whites on high speed until it forms soft peaks.
- Now add the sugar and salt gradually while mixing until it forms stiff peaks and glossy.
- Place the cornstarch in a fine sieve then gently sprinkle it on top of the meringue mixture, gently fold the meringue while gradually adding the vinegar and vanilla extract.
- Spread a layer of meringue forming a 7 inch diameter circle into a foil lined baking tray. You can also try to make smaller base like the one on the photo above. Also take note that when shaping your base make sure that the edges are a bit higher than the centre to create a shallow bowl.
- Place in a 140C preheated oven for 1 hour and 15 minutes.
- Turn the oven off and leave the door slightly opened to let the meringue slowly cool down.
- Just before serving, take the meringue out of the oven then place on a serving dish or plate.
- In a bowl place sliced fruits and pour lemon juice, distribute evenly.
- Place whipped cream on top of pavlova then top with mixed fruits then serve.