Pavlova
We have used several types of meringue in Friday Baking Project desserts – nut meringue in Dacquoise, Italian Meringue in Baked Alaska and Swiss Meringue in buttercream. This week we delve into Pavlova, the queen of baked meringue desserts and a perfect ending to a spring or summer meal.
It features a crisp on the outside, soft on the inside meringue shell filled with whipped cream and seasonal fresh berries. The meringue shell is baked until it takes on a little color which provides a slight caramel flavor, unlike the neutral flavor of a pure white meringue.
There are many different stories about the beginnings of Pavlova, with the one certainty is that it is named after the Russian ballerina Anna Pavlova. The Australians and the New Zealanders each have their own version relating to a tour by the ballerina in the late 1920’s. However, recipes for meringue desserts made with egg whites, corn starch, whipped cream and fruit existed in the late 1800’s in both the United States and eastern Europe.
A whole Pavlova makes a stunning presentation, yet it can be challenging to keep up its appearances when served on guests’ plates. For a beautiful plated Pavlova dessert, this same recipe may be used for individual meringue shells.
My research found much commonality among the recipes for the meringue shell. My modifications included scaling it down from four egg whites to three, and adjusting the baking times to ensure the meringue is cooked through.
Meringue, whipped cream, and fresh berries – what’s not to love about this dessert named after a ballerina? Pavlova is certainly one to keep in mind as strawberries begin coming in to local farmers markets.
Pavlova
| Yield: One large, or six individual Pavlova | # of Servings: 6 to 8 |
Ingredients
Meringue:
3 large egg whites (3 fl oz)
¼ tsp salt
2 ¼ tsp (.3 oz / 9 g) potato starch
¾ cup (5.5 oz / 153 g) sugar
¾ tsp vanilla extract
¾ tsp fresh lemon juice
Whipped Cream:
1 ¼ cup (10 fl oz) heavy cream, well chilled
3 tbl confectioners’ sugar
¾ tsp vanilla extract
Fresh berries:
2 ¼ cup mixed berries (strawberries, raspberries, blueberries)
Special tools and equipment needed:
- Baking sheet
- Parchment paper
- 21†plastic pastry bag and French star tip (#864)
Pre-recipe preparations:
- Preheat oven to 250 °F
- Cut parchment to fit baking sheet. On parchment, using a pencil, trace an 8†circle for a large Pavlova using an 8†cake ring, cake pan or cardboard circle as a guide. For individuals, trace six 3 ⅛ circles using biscuit cutter. Turn the paper over so the pencil markings are on the opposite side of the paper.
Directions:
- Place egg whites in machine bowl with whip, and on medium speed whip until just combined, about 1 minute.
- Sprinkle potato starch over whites and continue beating until soft peaks.
- Slowly add the sugar, and continue beating until a stiff meringue.
- Add vanilla extract and lemon juice, and beat just to combine.
- Place a dab of meringue under each corner of the parchment paper to hold it in place.
- Spread the meringue inside the parchment circle, making an indentation in the center and building up the rim. An 8†cake ring works very well to help form the raised edge. Place a few dollops or meringue on the pan to use as tests on meringue doneness.
- For individual Pavlovas, fill the pastry bag with the meringue and pipe out circles with a slightly raised edge. Pipe out small shells of meringue on the sheet to use as tests on meringue doneness.
- Bake at 250 °F for 1 ¼ hours, the meringue should turn to an off-white color.
- Reduce heat to 200 °F and continue baking for another 45 minutes. Total baking time is 2 hours.
- Turn oven off and leave meringue in oven for another 2 hours, or overnight1.
- Both sizes of Pavlova can be kept (depending on the humidity) in airtight containers for two to three days.
Finishing:
- Gently mix the berries in a bowl.
- In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla until medium-firm peaks.
- Fold the whipped cream into the meringue, and top with the mixed berries.
- For individual Pavlovas, smear a little dab of jam on the plate (prevents sliding) and place the meringues on top. Totally fill the inside of each with a mound of whipped cream, and cover with a generous helping of berries. Garnish with a mint sprig.
Notes:
1 For the two hours or more the meringue is in the turned off oven it is a good idea to put a post-it note by the oven as reminder. Otherwise, someone may turn the oven on and the poor meringue would be toast.
