‘pav’ is named after Russian Ballerian Anna Pavlova and this is a very popular dessert from Australia and New Zealand. Pavlova is frequently served during special occasions, celebrations, and holiday meals or dinner. For me, this is one of the best desserts to try summer time. A perfect warm-weather treat. Having said that you don’t have to wait for summer to prepare this beautiful dessert. These are also perfect for the 4th of July, Easter, Thanksgiving, and Christmas holiday parties! Totally a perfect treat for any time of the year! This recipe is inspired by my favorite chef John.
This dessert needs just 5 ingredients and I am sure you have all of them in your pantry.
Egg whites - beaten to get stiff peaks. This is what will be the base for your gorgeous dessert. Make sure you do not get any yolk in the mixture. Else this is not going to work. Sugar - not only does it gives the sweetness to the dessert, this is used to stabilize egg whites by holding them together while baking and also while it cools down. Corn starch - This is what makes your pavlova fluffier and light at the center and crispier outside. So please do not skip this ingredient. White vinegar or lemon juice or apple cider or cream of tartar- This is used to make your meringue sturdier. This not only improves the structure but also helps the meringue to whip up and aerate quickly. Vanilla extract - For flavor
Pavlova is usually served with fresh whipped cream and fruits. Because the meringue is sweet, I like to compliment with tart fruits. Some of my favorite fruits include strawberries, blueberries, blackberries, raspberries, kiwi, grapes, stone fruits such as peaches, plums, and nectarines, and mint for garnish if available. You can also serve with lemon curd, coconut cream, or fruit jam.
You can make the meringue layer a couple of days ahead and wrap it loosely in plastic or airtight container until you are ready to serve if the weather is not humid. The only thing to keep in mind is to assemble the dessert only when you are ready to serve. Meringues will dissolve if you do it soon.
This is a unique dessert where you experience three different textures with cream and fruits in every single bite. It is crispy at the edges chewy on the top and marshmallowy at the center.
Meringue is a mixture of egg whites and sugar. Pavlova is a type of meringue with cornstarch (corn flour) added to the mixture to get the soft center like a marshmallow.
Leftover assembled pavlova can be refrigerated but because this dessert absorbs moisture, the crispiness will be lost. If you have not yet assembled the base with cream and fruits, you can leave it overnight in the oven or for a couple of days in an airtight container.
Follow me on Instagram and tag me with #cookwithkushi so that I get a chance to see all the recipes you make and give it a ♥
Recipe card
For more recent updates, follow me on Pinterest, Instagram,Twitter. Click below to save it on Pinterest