Pavlova Perfection

Today we bake the elegant Pavlova, named after Russian Ballerina Anna Pavlova! This dessert is most popular in Australia and New Zealand… I honestly have not heard about it before now. It’s technically a summer dessert because of its lightness, fluffiness, and fruitiness. And technically it’s autumn already, but I’m a Florida girl and since Florida has only three kinds of weather (Hot, Humid, Rainy), this dessert is appropriate year-round! I ran into this delicious Pavlova recipe but added my own touch to a few things. 


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Unlike the ballet choreographies Anna Pavlova performed, this recipe is super easy! Ready?


Tray: Baking Sheet covered with parchment paper

For the meringue:

* 6 egg whites 
* 1 teaspoon – cream of tartar
* 1/4 teaspoon – salt
* 1 1/4 cups – white sugar

For the fruit jam

* 10 ounces – fresh berries of your choice (raspberries, blueberries, blackberries)

* 2 tablespoons – white sugar

* 2 teaspoons – cornstarch

* 1/2 cup – water

Pavlova Preparation: Using an electric mixer set to medium and a whisk attachment,  whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you’re done (about 6 minutes total).

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Spoon on big dollops of meringue onto prepared baking sheet and press the centers to form little bowls (to hold the jam later).

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At the insistence of the boy, I also made one very large Pavlova just for fun! 

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Bake for 1 hour and 20 minutes. Halfway through baking (at about 40 minutes) be sure to rotate the pan(s) so that they bake evenly.

Jam Preparation: In a small saucepan, combine berries, 2 tablespoons sugar, cornstarch, and water. Bring to a boil, and continue boiling for about 5 minutes, or until sauce is thick. Set sauce aside and allow it to completely cool. The Jam will thicken as it cools.

Assembly: Once everything is cool, top the Pavlovas with the berry jam. You can add a mint leaf for garnish. I made my Pavlova using raspberries because 1) I had some leftovers from my Cathartic Cheesecake recipe and 2) they were on sale 2 for $5!

I added some lemon peel sprinkles on the large Pavlova. I also had to bake for longer (about 2 hours as opposed to an hour and 20 minutes). 

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The neat thing about this recipe is that it looks much more complicated and fancy than it actually is, so it’s bound to impress people! Oh, and it’s absolutely decadent!




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