Pavlova was named after the legendary Russian Imperial Ballet’s Prima Ballerina, Anna Pavlova. I knew that. That’s about all I knew. I had absolutely no clue that the Pavlova was an ongoing origin war between Australia and New Zealand! Can you believe that? Or do I live in a cave? Wait, don’t answer that!
In one of my Midsommer Murder binges, I was sparked to look up Pavlova and got swept up in this amazing historical tale. I found this story on the BBC and was stunned that the Pavlova was not a European creation! Russian ballerina from a Kiwi? Really? Fantastic!
In my excavation of the Pavlova, I also learned that Pavlova is as Australian as Apple Pie is to the U.S.A. Or, perhaps Jell-O Fruit Salad is to a 4th of July barbecue. It’s just one of those things that is always on the table at summertime gatherings and rightfully so. The meringue-based dessert can be adapted into so many delicious variations, it’s really all up to the chef.
With a crisp crust and light as air center, the Pavlova can then be found topped with fruit, nuts and in my recipe’s case, a dollop of cream.
Once you get the Pavlova part down, use your own imagination to make stunning and impressive desserts or festive treats for your next block party.
Pavlova Meringue Cakes
30
minutes1
hour45
minutesIngredients
- For the Pavlova
6 Large egg whites, room temperature
1 1/2 Cups Granulated sugar
2 Tsp Corn starch
1/2 Tbsp Lemon juice
1/2 Tbsp Vanilla extract
- For the Cream
1 1/2 Cups Heavy whipping cream, very cold
2 Tbsp Granulated sugar
- For the Topping
4 Cups Sliced fresh strawberries
1 Cup Chopped pistachios
Directions
- Make the Pavlova
- Preheat the Oven to 225˚ F. Line a large backing sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed for 1 minute, until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Use a spatula to quickly fold in 1/2 tablespoon lemon juice and 1/2 tablespoon vanilla extract, then fold in 2 teaspoons corn starch and mix until well blended.
- Scoop 3 to 3 1/2 inches wide mounds of meringue onto the parchment lined baking sheet. You can also pipe meringue into sheet by filling a plastic sandwich bag and clipping a corner off. Either way, once you have all your mounds, make a dent in the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off. Don’t open the door, let meringue cook in the hot oven for another 30 min. Outsides will be dry and crisp to the tap and insides will still be marshmallow soft.
- Transfer the pavlovas (with the parchment paper) onto a cookie rack and allow it to cool to room temperature.
- Make the whipped cream
- Beat cold whipping cream with 2 tablespoons of sugar in a cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
- Assemble
- Evenly distribute whipped cream between dents in meringues with a dollop.
- Repeat even distribution with sliced berries.
- Plate and sprinkle with pistachios as desired.
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