Pavlova is a meringue-based
light dessert mostly popular in New Zealand and Australia. It is frequently served during celebratory and holiday meals. It is a dessert most popularly eaten during special occasion, including at Christmas time.
Pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.Generally Pavlova is topped with whipped cream and fruits. Naturally gluten free, pavlova is light, sweet and very easy to make.
- Preparation time: 30 min
- Baking time: 90 min
- Serves: 6
For the Pavlova Meringue:
- 4 Medium Egg Whites
- 1 cup fine Sugar
- 2 tsp Lemon Juice
- 1/2 tsp Vanilla powder
- 2 tsp Corn Flour
For the topping
- 1 cup Whipped cream
- 2 tbsp Icing Sugar
- 1/4 teaspoon Vanilla essence/powder
- Frozen Fruits like Strawberries, blackberries , pomegranate etc
- Icing Sugar and mint leaves for garnishing
In a a big mixing bowl take 4 egg whites.
With an electrical hand mixer, whip egg whites in medium speed until thick and foamy .
Now add in 1/3rd portion of sugar and whip again.Adding sugar in batches will help to make egg whites foamy and thick.
Whip in medium speed until the mixture becomes more thick and foamy. If you pick up the mixer, soft peak should form on the mixer.
Add in next 1/3rd portion of the sugar and continue to whip for 3-4 minutes.
After 3-4 minutes of whipping, add in last batch of sugar and whip again until mix well and forms little stif peak.
Now add in 2 teaspoon of lemon juice and whip again to mix. Whip until glossy and sticky. Lemon juice will help to stabilize the meringue.
Also add in vanilla powder. You can add vanilla essence, but the colour and texture may change a little, so it’s better to use vanilla powder. Now you can see stiff pick on your meringue.
At last add in 2 teaspoon of cornflour and mix lightly with a spatula or spoon. Pavlova batter is ready now.The batter will be thick and glossy.
Prepare a baking tray with baking paper. Be sure the tray and paper is grease free. Grease or oil is the enemy of meringue.
Pour the entire mixture to the centre of the baking tray.
Now with the help of a palate knife, shape the mixture like a dome. Try to smooth the outer layer as possible.
With a small palate, I gave some designs to the pavlova. It’s completely optional. Because pavlova comes in rough shape also.
Make a cavity at the center of the dome, just like a volcano have its mouth. We will stuff our toppings here after baking.
Preheat oven to 130C for 10 minutes.
Bake for 10 mins at 130 degree C at first.
Then turn oven down to 100C and bake for 90 mins.
In the meantime prepare the whipped cream and mix.with icing sugar and vanilla essence to a mixing bowl. Keep in the refrigerator to chill.
When the pavlova cools down completely, take out from oven.
Transfer carefully to serving dish.
Top with prepared whipped cream and fruits. I used frozen fruit, but you can use fresh fruits also.Garnish with icing sugar and mint leaves.
Serve like this or you can keep in the refrigerator and serve later just like cake.
Important points to make pavlova
- Don’t overbeat the egg white to make the meringue grainy in texture. Beat until stiff pick forms.
- Mix sugar in small batches so that sugar dissolves completely. It’s better to use caster sugar which dissolves quickly.
- Your equipments should be completely grease proof as any kind of grease is the enemy of meringue.
- After baking let the cake sit in the oven to cool down completely. If you take out hot pavlova from oven, sudden difference in temperature may help to collapse the cake.