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. 

Pavlova

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

PREHEAT OVEN TO 250F

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!

Enjoy!

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