Pavlova (New Zealand)

Cooking Time: 150 minutes

Pavlova is a classic and elegant dessert with a fascinating history, often associated with Australia and New Zealand, both of which claim to have invented it. The dessert was named in honor of the famous Russian ballerina Anna Pavlova during her tours in the 1920s. Its light, airy texture is said to mirror her graceful and delicate dance style.

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Ingredients (Serves 4)

For the Meringue

• 3 large egg whites (room temperature)

• 3/4 cup (150g) granulated sugar

• 1 tsp cornstarch

• 1/2 tsp white vinegar (or lemon juice)

• 1/2 tsp vanilla extract

• Pinch of salt

  
  

For the Topping

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar (optional for sweetness)

• 1 tsp vanilla extract

  
  

For the Fruit Topping

• 1/2 cup fresh strawberries, sliced

• 1/2 cup fresh kiwi, peeled and sliced

• 1/2 cup fresh blueberries or raspberries

• Mint leaves (optional for garnish)

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Instructions

Preheat and Prepare

• Preheat your oven to 300°F (150°C).

• Line a baking sheet with parchment paper and draw a 6-inch (15 cm) circle as a guide. Flip the parchment paper over so the ink/pencil doesn’t transfer onto the meringue.

  
  

Make the Meringue

• In a clean, dry mixing bowl, beat the egg whites with a pinch of salt on medium speed using an electric mixer until soft peaks form.

• Gradually add the sugar (1 tablespoon at a time), beating well after each addition until the meringue is glossy and forms stiff peaks. This should take about 8–10 minutes.

• Gently fold in the cornstarch, vinegar, and vanilla extract until just combined. Be careful not to deflate the meringue.

  
  

Shape the Meringue

• Spoon the meringue onto the parchment-lined baking sheet, spreading it within the 6-inch circle. Create a slight dip in the center to hold the cream and fruit later.

  
  

Bake the Meringue

• Reduce the oven temperature to 250°F (120°C).

• Bake the meringue for 60–70 minutes. It should be crisp on the outside but slightly soft in the center.

• Once baked, turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking.

  
  

Prepare the Whipped Cream

• In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip the cream.

  
  

Assemble the Pavlova

• Gently place the cooled meringue on a serving plate.

• Spread the whipped cream over the center of the meringue.

• Top with sliced strawberries, kiwi, blueberries, or any other seasonal fruits.

• Garnish with mint leaves if desired.

  
  

Serve Immediately

• Slice and serve the Pavlova immediately for the best texture, as the meringue can become soggy over time from the whipped cream and fruit.

  
  

Tips

• Room Temperature Eggs: Ensure the egg whites are at room temperature for better volume when whipped.

• No Moisture: Make sure your mixing bowl and beaters are completely clean and dry, as even a small amount of fat or moisture can prevent the egg whites from whipping properly.

• Toppings: Feel free to experiment with different fruits like passion fruit, mango, or pomegranate seeds for a vibrant and exotic flavor.

• Make-Ahead: The meringue base can be made a day ahead and stored in an airtight container once completely cooled. Assemble the Pavlova just before serving.