Pavlova with Whipped Cream and Fresh Fruit
Posted by foodess on Mon 2nd of Mar, 2009 11:53:58 AM
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When I was an exchange student in Belgium, my best friend was Hannah from Australia. Hannah told me stories of inside-out seasons (Christmas on the beach?! That could blow a Canadian girl’s mind!), taught me important exchange-student life skills (like which Belgian beers were the strongest, and how to stuff your rapidly expanding exchange-student ass into your tiny pants), and introduced me the Australian delights of Tim Tams, Anzac biscuits, and Pavlova. I make Pavlova on occasion, and always think lovingly of my favorite Aussie, somewhere out there on the upside-down side of the world.
Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud.
For a dessert with quite an impressive appearance (and taste), it is ridiculously quick and easy to create. All you have to do is beat some egg whites in a standing mixer with cream of tarter until stiff peaks form. Slowly add some sugar (Aussies use Castor sugar, which is very fine white sugar - I use regular white sugar and it does a lovely job), some cornstarch, a dash of vinegar (to stabilize the whites) and vanilla. Mound it all in into a circle on a greased and floured baking sheet, or pile it into a springform pan. The baking part takes the longest - it needs about an hour and fifteen minutes. While it is cooling, whip some cream (I add some sour cream, a touch of sugar, and vanilla - you could equally use cocoa and sugar for a chocolatey version), and slice some fruit. If you’re using fruit that browns quickly, toss it in a splash of lemon juice. Top the meringue with a blanket of whipped cream, then decorate it with the fruit as you choose. If you’ve got the attention span, concentric circles are impressive looking. But a you can easily just heap it on, which I think is also attractive - particularly if you’re using just one type of fruit, like raspberries, or pomegranate.
Pavlova
You can make the meringue up to two days in advance, wrapped or stored in an airtight container, but once topped with cream and fruit, it should be served right away.
- 4 egg whites
- 1/2 tsp salt
- 1/2 tsp cream of tarter
- 1 cup sugar
- 2 tbsp cornstarch
- 1 tsp vinegar
- 1 tsp vanilla
- 1 cup heavy cream, chilled
- 1 tsp vanilla, optional
- 2 tbsp sugar, optional
- fresh fruit, sliced
1. Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
2. Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
3. Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.
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AND it was amazing! I ate the left overs for lunch yesterday (after my salad of course)! The meringue leaked all over my bag, but at least it has a good smell to it.
my mom used to make this all the time. oh my GOD it is so good. merangue is so much better when it’s gooey and chewy on the inside. that store-bought stuff that’s dry all the way through is bunk. i can’t wait to try making this myself!
What is a smart way to cut pavlova? Fork/knife/ Spoon? The last time I had pavlova it was sliding all over my plate. I had a hard time getting it into my mouth with all the layers. But when it got into my mouth (usually with the help of my handy-dandy fingers) oh…sooo…goood!
Tina - hmm.. Not sure why it was slippy slidey, because it should be dry and crisp on the outside if it is done properly. I don’t think it should be trickier to cut/eat than any other cake. I cut it with a big knife, and eat it with a little spoon. I guess as long as it was worth the chase around your plate, that’s what matters!
Funny you learned about Pav while on exchange. So did I. Except I was in Sydney. Haha, love that the wonders of Pavlova made it to Belgium for you.
I made one a few months ago, but used a friend’s temperamental oven which burned the bottom! I haven’t tried one since, but it’s probably about time I try to redeem myself.
Hey “Foodess”!!
I just did one last week and it turned out very very well!!! It is in fact a matter of having the oven at the right temperature, then it is a matter of patience!
Yes, it brings me back to Australia for a while!…
Kisses!
Géraldine from Belgium
MMMM…this dessert looks So Fabulous!!! I am from Belgium!! I live in Brussels!! Where were you located as an exchange student?
I just love your foodblog!!!
That looks super refreshing.
I learned to make Pav while living in Australia. They are beautiful to create with different fruit.
That looks so amazingly fresh and good!
I think I ended up here looking for whoopie pies and then saw this in your side bar. I just made my first Pavlova and it was so delicious. Yours is gorgeous. I love the bananas and kiwis! Oh, and I think I’m going to try your salted caramel buttercream filling from your whoopie pies….Thanks for sharing the recipe!