A large meringue is baked until crisp on the outside and chewy inside and then adorned with beautiful jewel-toned fruits and freshly whipped cream.
What is Pavlova?
Pavlova is a baked meringue cake that’s light and delicate. It’s crisp on the outside and often served with colorful slices of fresh fruit and whipped cream. Pavlova is a strikingly elegant dessert that is perfect for any holiday. The Pavlova itself tastes a lot like Marshmallows or Marshmallow Fluff with a smooth vanilla flavor. Traditionally, it is topped with strawberries, raspberries, and kiwi – but you can add any fruit. Strawberry Pavlova is a fave!
What’s in Pavlova?
MERINGUE The trick to the best Pavlova is in the technique because the ingredients are easy to find! Eggs, superfine or caster sugar (easy to make by pulsing in a food processor), corn starch, and a splash of vanilla and lemon juice are all it takes to make the meringue. FRUIT Fresh berries like strawberry, raspberry, and sliced kiwis are the classic fruits that look so dramatic against the pale color of Pavlova and whipped cream. VARIATIONS Blueberries, sugared cranberries, or candied pecans make colorful and unique garnishes. A small dollop of lemon curd gives Pavlova a bright, citrusy color and flavor! Try topping it with Kahlua Whipped Cream for a boozy finish!
How to Make Pavlova
It’s not hard to learn how to make this spectacular dessert:
Tips for Perfect Pavlova
A stand-mixer is necessary to get the best performance from the egg whites. Use room temperature fresh eggs as they will create more foam. Take them out 30 to 60 minutes in advance, separate them and let the whites come to room temp before beating. Forgot to take them out of the fridge? Run them under warm water or place them in a glass of warm water. Egg yolks have fat in them and will not yield perfect meringue if even the slightest bit of yolk is in the egg whites. Make sure the mixing bowl and beaters are clean, dry, and absolutely free of any kind of fats. Don’t peek while it’s in the oven, or it will collapse. Start the oven high, lower the heat for an hour and then turn the heat off until the cake is finished. You’ll be glad you were patient! Decorate Pavlova right before serving as the weight from the toppings will eventually sink into the cake. Store for up to 2 days in an airtight container at room temperature, however, it will not stay as firm and dry the more it ages.
Why Does My Pavlova Sink And Crack?
These issues arise when the pavlova cools too quickly. This is why the recipe calls for leaving the Pavlova cake in the oven to cool completely. It’s also important to use the freshest eggs possible. Having farm-fresh eggs will work the best, but if not, just looks for the eggs with the latest expiration date at the store. Small cracks are par for the course when making a Pavlova properly (and mine always have a few smaller cracks), but bigger cracks can still happen. Even if your pavolva cracks, it will still taste delicious.
Can It Be Made Ahead Of Time?
Yes and no. It can be prepared a few days in advance of serving and stored in an airtight container at room temperature. However, it shouldn’t be decorated with whipped cream or fruit until just before serving.
Light & Fruity!
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