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Pavlova Perfection!
September 02, 2015

Pavlova Perfection!

I hope you area all having a great summer! My favourite part of summer is all the get-togethers with family and friends. In the case of my family, our parties always revolve around what’s on the table. In the summer, most people like desserts that are light and fresh. Pavlova is perfect!

Pavlova was a actually a recent discovery of mine. It’s a dessert of a meringue base topped with freshly whipped cream and fruit, usually. I love taking a fork and biting into the pavlova-it’s crisp on the outside and marshmallow-like on the inside. If you like macaroons, you’ve got to try this. It was actually named after Russian ballerina Anna Pavlova, despite the dessert originating from New Zealand.

I got my first taste of Pavlova while living in the Netherlands. We got invited to a Scottish friend’s house and we had the dish, and it was love at first bite. I believe that Pavlova was topped with a fruit sauce; I like fresh fruit better, but do whatever you prefer!

Plus…these Pavlovas are topped with whipped cream that is actually made with a combination of yogurt and cream! It’s lighter and tangier than whipped cream…delicious!

pavlova pic 1

 Here are the ingredients you need! Makes 8 Pavlovas

Meringue base:

-5 eggs

-3/4 cup sugar

-1 teaspoon vanilla extract

-1/2 teaspoon cornstarch

-1 teaspoon white vinegar (both the vinegar and cornstarch act as stabilizers)

 Whipped Cream:

-3/4 cup cold heavy cream

-1 tablespoon granulated sugar

-1/2 teaspoon vanilla extract

-1/3 cup plus 2 tablespoons plain yogurt (I used plain, original yogurt, which yielded a slightly thinner whipped cream, I would recommend using Greek yogurt for the best results)

Topping:

Fresh fruit (I use strawberries, blackberries, and blueberries)

Directions:

  1. Prepare to bake the Pavlovas. Preheat the oven to 275 degrees Fahrenheit. Line apavolova parchment circles baking pan with parchment paper and draw 8 circles, a few inches apart (use drinking glasses as a guide). Flip the parchment over.
  2. meringe for pavolovaIn a large bowl, whip the egg whites at medium speed until soft peaks, about 10 minutes. I like to enlist a family member at this point to help me with the whipping-and I promise them a plate at the end!
  3. pavolova pic 2In a small bowl, combine the sugar and cornstarch. Add it into the egg whites 2 tablespoons at a time, whipping for a few minutes after each addition, increasing mixer speeds after each addition; starting at low speed and ending at high speed. The egg whites should now have stiff peaks.
  4. pavolova vanilla and meringueIn another small bowl, combine the vanilla extract and white vinegar. Add it into the egg mixture, and whip for about a minute at medium speed.
  5. With a spatula, place equal amounts of the egg mixture into each raw pavolovacircle on the parchment. Bake for about 60 minutes, until crisp on the outside.
  6. pavolova whipped creamTo make the whipped cream: Place the chilled cream into a bowl and whip with the yogurt until soft peaks are formed (even better…chill your bowl and beaters beforehand, too!).
  7. Add in the vanilla extract and sugar and whip until combined.
  8. Top the cooled Pavlova pavolova biscuitwith the whipped cream and berries. Enjoy! pavolova completed

Note: I decided to make individual Pavlovas, but feel free to make one large one! Just bake the large Pavlova for about 70 minutes instead.

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