Pavlova
Photo: William Brawley, CC BY 2.0
Pavlova is a meringue with a crisp shell and a soft, marshmallow-like centre, topped with whipped cream and fresh fruit. A little vinegar and a few spoonfuls of water in the whites help give that contrast, and a slow bake dries the outside without colouring it. New Zealand and Australia both claim the dish, though the earliest printed recipe is a 1933 New Zealand cookbook.
Instructions
Whip the egg whites with the salt until they are very stiff. Add the water and beat again, then fold in the caster sugar, vanilla and vinegar. Keep whipping until the mixture holds its shape and stands in sharp peaks.
Spread the meringue onto a baking sheet lined with parchment paper.
Bake at 150°C (300°F) for about 45 minutes, until the moisture has dried out. The outside should be a crisp shell while the inside stays soft and moist. Let it cool.
Whip the cream with the powdered sugar until it forms medium peaks, then spread it over the meringue.
Arrange the fruit on top of the cream and serve right away. If you like, turn the meringue upside down before decorating, since the base is less crisp and the top will soften from the cream if it waits. Leaving the meringue in the oven after the heat is switched off helps keep the middle from collapsing, and extra cream will cover any cracks.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
