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.
Pavlova - our favourite dessert. Easy to prepare ahead, too!
- 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
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Preheat oven to GM2/150C/300F
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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.
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With the spoon shape into a circle about 6” across and build the sides up to hold the cream and fillings.
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Place in the preheated oven and immediately turn down to GM1/140C/275F.
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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.
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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.
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A mix of cream and chestnut puree topped with toasted nuts makes for an indulgent alternative filling.
Some recipes include a spoon of cornflower as well as the vinegar I have tried all combinations and personally do not think that it makes any difference to the finished pudding, the balsamic is included here for colour and flavour. For a non chocolate Pavlova I leave it out.
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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.
abby
welcome back! this sounds fabulous. like you i’m a real meringue fan and would happily eat it all the time – preferably with cream and berries.
Antonia
Chocolate pavlova? Now there is a great idea. Pavlova is one of my all-time favourite make-it-blindfolded type recipes. But never have I encountered a chocolate version – must give it a try. Especially with chestnut puree – makes me think of Christmas! Pleased to have discovered your blog!