Spectacular Pavlova Recipe

This easy Pavlova recipe is a very festive, summery desert that is perfect for large celebrations like birthdays, Canada day and July 4th. This gorgeous dessert was created in honor of Russian ballerina Anna Pavlova during her tour to New Zealand and Australia at 1920. It’s a very popular dessert there and used in different celebrations and holiday meals.

Meringue

6 egg whites, at room temperature

1 pinch salt

1½ cups powdered sugar

1 teaspoon white or apple cider vinegar

1 teaspoon vanilla extract

Topping

1 cup whipping cream, cold

1 pinch salt

1 teaspoon natural vanilla extract

1 tablespoon powdered sugar

1 cup raspberries

1 cup blackberries

2. Take a tray and cover it with parchment paper. Draw 9in (24cm) circle on it and turn it face down.

3. Take mixer and start to beat egg whites with salt until they get to stage of soft peaks.

4. Then start adding sugar scoop by scoop to the egg whites. Add the next scoop only when the previous one is incorporated.

5. When the egg whites reach the state of firm peaks add vinegar and vanilla extract and mix well.

6. Arrange the meringue on parchment paper. Let the circle that you drew to be your guide. Try to leave more meringue on the outer side and a little bit shallow on the inner side.

7. Pop into the oven and right away lower the heat to 250F (120C). Let it bake for 1 hour and 15 minutes.

8. After 1 hour and 15 minutes, turn off the heat and let the meringue cool completely before removing it from the oven. It will take at least 3 hours or over night. Don’t open the oven door during this time.

9. Before serving, beat whipping cream, salt, vanilla extract and sugar until soft peaks.

10. Pile the cream on the meringue and decorate with berries on top.

You can “Twist” Pavlova recipe with any berries you like or any kind of soft fruit like kiwi fruit, passion fruit or even ripe peach.

If you’re using only strawberries “Twist” the recipe with 1 tablespoon good quality balsamic vinegar, add it to whipping cream and mix with a spoon.

My absolutely favorite “Twist”: add 1 teaspoon of instant coffee when you’re making the meringue. On top of the whipping cream you can drizzle a little bit of toffee sauce. Trust me this is just spectacular.

You can make the most chocolaty “Twist” by adding to meringue 1 tablespoon cocoa powder and 2oz (50g) finely chopped dark chocolate. And the best topping for this Pavlova will be whipping cream and raspberries on top. For garnish, you can make chocolate swirls from good quality dark chocolate. Yum!

4 egg whites, at room temperature

1 pinch salt

1 cup sugar

1 teaspoon white or apple cider vinegar

1 teaspoon corn-starch

1 teaspoon vanilla extract

750g whipping cream

1 cup fresh or frozen blackberries

1 teaspoon of orange zest

1/2 cup canned peaches, drained

Preheat the oven to 350F (180C).

Take a tray and cover it with parchment paper. Draw 9in (24cm) circle on it and turn it face down.

Take mixer and start to beat egg whites with salt until they get to soft peaks stage.

Then start adding sugar scoop by scoop to the egg whites and continue to beat them. Add the next scoop only when the previous one is incorporated.

When the egg whites reach to the stage of firm peaks add vinegar, corn-starch and vanilla extract and mix well with a spoon.

Arrange the meringue on parchment paper. Let the circle that you drew to be your guide. Try to leave more meringue on the outer side and a little bit shallow on the inner side.

Pop into the oven and right away lower the heat to 250F (120C). Let it bake for 1 hour.

After 1 hour, turn off the heat and let the meringue cool completely before removing it from the oven; it will take at least one hour. Don’t open the oven door during this time.

Before serving, beat whipping cream, salt, orange zest, vanilla extract, 2 tablespoons juices from frozen berries and 1 tablespoon sugar until soft peaks.

Add cut peaches to whipping cream and mix in well.

Pile the cream on the meringue and decorate with berries on top.

Enjoy!

Cheers,
Victoria Paikin

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