There is a bit of mystery when it comes to when and where the pavlova was created. This baked meringue dessert can be found in cookbooks dating back to the early 1900’s in both Australia and New Zealand, but there is a bit of contention when it comes to who actually developed this beautiful dessert.
First being referred to as a “cream cake” or “fruit filled meringue” this cake was later named after the Russian ballerina Anna Pavlova. It is a light, sweet baked meringue with a crisp outer shell and an airy, soft interior.
There is something magical about this desserts white, feathery appearance. It can be served spooned into a round, wispy nest or piped into specific shapes as a large cake or as small individual servings. The pavlova makes both a wonderful summertime treat or a beautiful holiday dessert centerpiece.
Let’s get started…
Egg whites are the main ingredient in a pavlova, so the first step is to divide 5 large eggs into whites and yolks. Egg whites seem to whip best at room temperature, so let them sit out for a bit while you prepare the remaining ingredients.
The next important ingredient is superfine sugar. This sugar has a smaller texture than granulated sugar, but is not the same as confectioners sugar. I usually do not keep superfine sugar in my pantry, so I pulse my granulated sugar in a food processor until the granules become more fine. If you use regular granulated sugar, the mixture will be too heavy to whip into stiff peaks.
This pavlova needs 1 1/4 cups of superfine sugar. This sugar to egg white ratio will give your pavlova just the right amount of sweetness.
The ingredient list for pavlova is quite simple: egg whites, superfine sugar, vanilla extract, cornstarch and cream of tartar. The real magic comes about in the preparation.
Begin by placing 5 egg whites in a large, clean bowl. Be sure to wipe the bowl dry before adding the egg whites as any residue or moisture in the bowl can prevent the egg whites from whipping up properly.
Using an electric hand mixer or a stand mixer, begin whipping the egg whites on medium speed. This process takes patience and just when it seems that your egg whites may never reach the fully whipped, stiff peak stage… voila! It happens. So, keep whipping.
Once the egg whites become frothy and bubbly, as in the photo above, begin adding the superfine sugar in gradually. I like adding about a quarter cup at a time. Add a little sugar and keep whipping…
As you continue gradually adding sugar and whipping the mixture at medium speed, you will see the consistency begin to thicken and become white. Once all 1 1/4 cups of the superfine sugar has been incorporated into the egg whites, add a teaspoon of vanilla extract and increase the mixing speed to high.
Use a flexible silicone spatula to scrape any sugar off of the sides of the bowl and continue whipping on high speed until stiff peaks develop.
When you turn off the mixer and pull the beaters out of the bowl, the egg whites should hold their shape. This is what you are looking for. If the little peaks droop down or wilt then keep whipping until they hold a stiff peak. Be sure to whip until you have truly stiff peaks. The mixture will get there, trust the process and keep whipping.
After the mixture develops stiff peaks, add a teaspoon of cornstarch and 1/2 teaspoon of cream of tartar and use a silicone spatula to gently fold them into the mixture. Be gentle with your egg whites, so you do not deflate all of that beautiful air that you whipped into them.
When it comes to shaping your pavlova, you can scoop all of the mixture down onto a parchment lined baking sheet and shape it into an 8″ or 9″ round. Use the back of a spoon to create some swirls around the edges and a little dip towards the center to hold some whipped cream and fruit after the pavlova is fully baked.
The other option is to divide the mixture into individual servings as I am doing today. You should get 8 individual pavlovas and you can drop them into small rounds or pipe them into specific shapes, like little birds nest, hearts or wreaths, if you are serving your pavlovas around the holidays.
Whipping the egg white mixture to stiff peaks and adding the cornstarch and cream of tartar will help the pavlovas keep their shape as they bake.
Start the pavlovas in a 325 degree oven and as soon as you shut your oven door, reduce the heat to 220 degrees. Do not open the door. Starting the pavlova in a hot oven will help to quickly form an outer crust and then continue to slowly bake as the ovens temperature gradually decreases.
The baking time for one large pavlova will be around 75-85 minutes and 35-40 minutes for the individual sized versions. Although you want to avoid opening the oven, take a quick peak around the 3/4 way through mark to make sure that one side is not browning more than the other. Some ovens have hotter zones and if you see this happening, quickly open the oven door and rotate the baking sheet so your pavlova bakes evenly.
Once the outer shell is firm and feels dry to the touch, turn the oven off and prop the door slightly open with a wooden spoon or oven mitt. Allow the pavlova to slowly cool as the warm air gradually leaves the oven. After an hour, transfer the cooled pavlova onto a serving platter.
The pavlovas can be dressed up and served immediately or they can be covered tightly and stored at room temperature until the next day.
When it comes to decorating your pavlova, you have many options! Typically, a pavlova is topped with some fresh whipped cream and fruit, but you can dress it up however you want!
Around the holidays, I love adding pomegranate arils and mint leaves to create beautiful little Christmas wreaths.
Golden sanding sugar also looks beautiful sprinkled over the pavlovas, so have fun with it!
In the summertime or around Valentines Day, I love topping my pavlova with a fresh fruit coulis and some whipped cream. Doesn’t that look beautiful?
However you decide to top your pavlova, you are going to absolutely love its sweet, crisp outer shell and that soft, marshmallowy interior. It is a beautiful, elegant dessert perfect for many occasions.
Pavlova
Ingredients
Pavlova
- 5 large egg whites
- 1 1/4 cups of superfine sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cornstarch
- 1/2 teaspoon of cream of tartar
Garnishes
- whipped cream
- fresh fruit
- fruit coulis
- mint leaves
Instructions
- Preheat your oven to 325 degrees
- Line a large baking sheet with parchment paper or a silicone baking mat
- Place 5 large egg whites in a large, clean bowl
- Using an electric hand mixer or stand mixer, begin whipping the eggs whites on medium speed until they become frothy and bubbly
- Gradually add the superfine sugar as you whip the eggs whites until all of the sugar has been fully incorporated and the egg whites have developed stiff, glossy peaks
- Add a teaspoon of vanilla extract and whip for another 30 seconds
- Add a teaspoon of cornstarch and 1/2 teaspoon of cream of tartar and use a silicone spatula to gently fold them into the egg white mixture
- Transfer the mixture onto the prepared baking sheet and smooth into an 8” or 9” round with a small dip in the middle or transfer the mixture into a piping bag and pipe individual portions out in your desired shape (see additional directions above)
- Transfer the pavlovas into a 325 degree oven, shut the door and immediately lower the ovens temperature to 220 degrees
- Bake the large pavlova for 75-85 minutes or the individual pavlovas for 35-40 minutes or until the outer crust feels firm and dry
- Turn the oven off, prop the oven door slightly open and let the pavlova cool for an hour in the oven
- Decorate and serve the cooled pavlova immediately or cover it tightly and store at room temperature until the next day
