Show Stopping Pavlova
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Have you ever wondered "What do I make that requires zero effort but also is on taste level one thousand?" Look no further, here’s the Australian delicacy (or New Zealand delicacy, who really knows?): The pavlova.
The first order of business. What exactly is a pavlova? A pavlova is a delicate crown of meringue, traditionally filled with cream and then topped with fruit. It’s the perfect showpiece for any seasonal fruit you may have on hand. The merengue rises in the oven then the center falls once fully cooled creating the perfect cavity to be filled then topped. The fallen meringue in the center is light and crisp creating a truly elegant experience….Let’s just say, we’re getting fancy today.
Show Stopping Pavlova
Prep time: 15 minutes
Cook time: 2 hours
Yields: 1 Pavlova
Author: Ireland Lindsay
Ingredients:
Pavlova shell:
150g egg whites- about 5 egg whites (Use a scale to get exact measurements HERE is one similar to what I use)
1/8 teaspoon of salt
1/8 teaspoon cream of tartar (optional: recommended for older, weaker egg whites)
1/4 cup cold water
1 1/4 cups sugar
1 teaspoon vinegar (white wine, cider or distilled)
1 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon cornstarch
Fillings:
1 1/2 cups heavy whipping cream
1-2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
A variety of seasonal fruits (about ½ cup of each- personal preference to how much fruit you like) I used strawberries, blackberries, and blueberries. (even though in the current month of October they’re not in season. They were fresh outta figs ok?!)
FOR THE PAVLOVA SHELL:
PREHEAT oven to 275F and prepare a baking sheet* with parchment. Then, using a pencil, trace around any object about 6-inches in diameter directly onto parchment paper and flip paper over.
* Make sure to use a baking sheet big enough to fit a 6-inch circle with extra clearance on each side. A typical quarter sheet pan should be big enough. Roughly 9x13 inches.
WHIP the egg whites together till light and frothy, medium peaks. Stream in water while whipping egg whites on low speed. Then once combined, drizzle in sugar slowly and turn up the speed to medium (about level 6) and whip until you achieve stiff peaks.
FOLD in the vanilla, vinegar, and cornstarch. Stop folding once just combined.
CAREFULLY portion out meringue into center of 6-inch circle. Then taking an offset spatula, press down slightly into center and form into a figure resembling a half cylinder. Using the offset spatula go from the bottom of the pavlova upward in swiping motions to create the classic design within the meringue. Then, make a circular indent in the top to encourage the center falling in the right place.
BAKE at 275F for 60 minutes or until the pavlova turns pale in color, (avoid opening the oven door) then reduce the heat to 250F and bake for an additional 45 minutes. Turn off the oven (don’t open the door), turn on the light in the oven (don’t stress if the light doesn’t work) and let the meringue sit in the cooling oven for at least an hour, but it can be stored like this overnight.
Note- the center of the pavlova will collapse, that’s just the nature of the beast and it’s what makes it cool! Plus, that’s what will hold your filling. The outer edge may crack a touch too, it generally only cracks a little if you do not open the oven door.
TO FINISH
“When ready to serve”
WHIP the heavy cream, vanilla, and confectioners’ sugar till stiff peaks form.
TRANSFER your fully cooled pavlova to a cake plate, then fill with cream and top with seasonal fruit of choice and a dusting of confectioners’ sugar. Enjoy! Best eaten day of, yet can be stored in the refrigerator for 1 day.
Recipe by @IreBakes
