I love love love Pavlova and any sort of meringue, this is something that I inherited from my mother who along with me is the number 1 fan of the dish.
Pavlova was created in either Australia or New Zealand (sources disagree) in honour of the Russian ballet dancer Anna Pavlova.
Pavlova is a meringue case, filled with whipped cream and topped with fruit. In my opinion the perfect Pavlova will have a crisp outside and a soft marshmallowly filling.
- 3 egg whites
- 6 oz white sugar
- 2 tbs Cocoa Powder
- 1 tsp Balsamic Vinegar
- Thick Double Cream
- Fruit to decorate – Berries (Tropical, Nectarines - to taste)
- Preheat oven to GM2/150C/300F
- Whisk the egg whites until stiff and in peaks, slowly spoon in the sugar and cocoa and vinegar whisking all the time. When mixture is glossy and standing in peaks – this will take about 5 to 10 minutes, turn out onto a sheet of parchment on a flat baking tray.
- With the spoon shape into a circle about 6” across and build the sides up to hold the cream and fillings.
- Place in the preheated oven and immediately turn down to GM1/140C/275F.
- Depending on the oven, weather, size of egg the Pavlova will take between 40mins to an hour to cook – when done it will be crisp and hard when tapped, but still soft in the middle. Turn the oven off and leave the Pavlova in it to cool. I usually leave it overnight.
- Up to an hour before serving, peel the Pavlova from the baking parchment, fill with whipped cream and top with your choice of fruit. A non filled Pavlova will keep for several days in an air-tight tin.
- A mix of cream and chestnut puree topped with toasted nuts makes for an indulgent alternative filling.
The left over egg yolks can be used for a Spanish omelette or tortilla; or freeze egg whites when you are using yolks in a recipe. They freeze well, but need to be at room temperature to whisk.
Read more about how easy making pavlova is here.