Pavlova is a delightful dessert that features a crisp meringue shell with a soft, marshmallow-like interior. Named after the legendary Russian ballerina Anna Pavlova, this dessert is often topped with whipped cream and an array of fresh fruits. Its delicate texture and harmonious blend of sweetness and tanginess make it a beloved treat enjoyed worldwide.
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History of Pavlova
Uncover the captivating tale behind Pavlova, a dessert named after the renowned Russian ballerina, Anna Pavlova. This meringue-based delicacy has been a subject of debate between Australia and New Zealand, both claiming its origin.
Honoring Pavlova during her tours in the 1920s or 1930s, this dessert gained international fame and became a beloved treat worldwide.
- Delicate and Crisp Shell: The outer layer of Pavlova boasts a delicate crispness, providing a delightful contrast to its soft and airy interior.
- Pillowy Marshmallow Texture: The meringue base of Pavlova exhibits a light and fluffy marshmallow-like texture, creating a melt-in-your-mouth sensation.
- Harmonious Sweetness: Pavlova strikes a perfect balance between the sweetness of the meringue and the tanginess of the fresh fruits, complemented by the richness of whipped cream.
Substitutes for Pavlova
- Sugar Substitutes: Incorporate natural sweeteners such as honey or maple syrup as alternatives to granulated sugar, adding unique flavors to your dessert.
- Vinegar Substitutes: Lemon juice or cream of tartar can be used instead of white vinegar, offering a tangy twist to the meringue.
Cracked pavlova: If the pavlova cracks, it may be due to the oven temperature being too high or the meringue being overbeaten. Lower the oven temperature and avoid overbeating the egg whites.
Sticky pavlova: If the pavlova is sticky instead of crisp, it likely needs additional baking time. Place it back in the oven at a low temperature for further drying.
Tips and Tricks for Perfect Pavlova
Enhance your Pavlova-making skills with these expert tips and tricks:
- Room Temperature Eggs: Begin with room temperature egg whites to achieve optimal volume when beating them.
- Gradual Sugar Incorporation: Add sugar gradually while beating the egg whites for a stable and glossy meringue.
- Proper Cooling: Allow the Pavlova to cool completely in the turned-off oven to prevent collapsing or excessive moisture.
Pavlova : A Classical Meringue dessert
Pavlova is a delightful dessert with a crisp meringue shell with a soft, marshmallow-like interior often topped with whipped cream and an array of fresh fruits.
Preheat the oven to 150 degree celsius.
In a baking tray , line parchment paper or silicone sheet and keep ready.
In another bowl whip the whipping cream until hard stiff peak forms.
Wash and cut the fresh fruits for the toppings. My favorite is pomegranate and grapes.
In a bowl add egg whites, lemon juice, vanilla essence and start beating using electric beater in a medium speed or slow speed.
Once the egg whites are frothy and soft peak forms add the sugar gradually in the egg whites and continue whisking until stiff peak forms ( meringue ).
Fold in the corn flour in the meringue mixture.
Transfer the mixture into a piping bag with round medium nozzle and pipe in the silicone sheet or parchment paper lined in the tray.
Pipe into desired shapes circle, or any different shapes but make sure the center is slightly hollow to hold the toppings.
Bake in the oven at 150 degree celsius for 50 – 60 minutes.
The time mentioned here is for the medium shapes, If you trying to make other variations time can be adjusted little.
The end product should be crisp on the outside and gooey on the inside.
Off the oven and leave the pavlova inside to cool off. Refer notes.
Once cooled add whipped cream on top and fresh fruits and serve with drizzle of icing sugar.Once the product is baked leave the pavlova inside the oven until it cools off which makes the pavlova crisp and ready to hold whipping cream.
- Amount Per Serving
- Calories 291kcal
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 31mg2%
- Potassium 60mg2%
- Total Carbohydrate 72.3g25%
- Dietary Fiber 0.2g1%
- Sugars 70.4g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To achieve a perfect crisp shell, make sure to beat the egg whites until stiff peaks form and gradually add sugar while beating. Additionally, bake the Pavlova at a low temperature (around 300°F or 150°C) for a longer duration, typically about an hour, until it becomes crisp on the outside.
To prevent collapsing or cracking, ensure your oven temperature is accurate and stable throughout the baking process. Avoid opening the oven door during baking, as sudden temperature changes can cause structural issues. Once baked, allow the Pavlova to cool completely in the turned-off oven before removing it to prevent moisture condensation and potential collapsing.