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Pavlova

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  • 1h 0mCook Time
  • 2h Ready In

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  • Cuisine : Australian
  • Course : Dessert

6 servings Pavlova is the larger, statelier cousin of Eton Mess. Named after Russian ballerina Anna Pavlova, it is widely believed to have originated in Australia or New Zealand, although some say it was created in the United States. Regardless, it is delicious, and can be made using almost any fruit. You may bake the meringue base several hours ahead of time, but do not top with whipped cream and fruit until the moment before serving. Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place a 9-inch round cake pan on top of the parchment and trace around it with a pencil. Flip the parchment over so the tracing shows through.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 large egg whites (about ½ cup)
    • (1 teaspoon vanilla)
    • ½ teaspoon cream of tartar or 1 teaspoon lemon juice
    • 1 cup superfine or granulated sugar
    Sub-recipe steps
    1. Have all the ingredients at room temperature, about 70°F. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 4 large egg whites (about ½ cup); (1 teaspoon vanilla); ½ teaspoon cream of tartar or 1 teaspoon lemon juice
    2. Very gradually add, 1 tablespoon at a time, beating on high speed: 1 cup superfine or granulated sugar
    3. Beat until the meringue holds very stiff peaks (when the whisk or beater is dipped into the meringue and lifted out of the bowl, the meringue should not droop at all when held sideways or straight up). Shape and bake as directed in the individual recipe.
  • 1
    • ½ pound strawberries, hulled and quartered or sliced
    • ½ pound raspberries, blackberries, or pitted cherries
    • ½ pound peaches, apricots, plums, or mango, pitted and sliced or chopped
    • 1 to 2 tablespoons sugar, to taste
    • (1 to 2 tablespoons liquor, liqueur, or wine, to taste)
    • (Scraped seeds from a 1½-inch piece of vanilla bean)
    Sub-recipe steps
    1. Place one of the following in a medium bowl: ½ pound strawberries, hulled and quartered or sliced; ½ pound raspberries, blackberries, or pitted cherries; ½ pound peaches, apricots, plums, or mango, pitted and sliced or chopped
    2. Sprinkle over the fruit: 1 to 2 tablespoons sugar, to taste; (1 to 2 tablespoons liquor, liqueur, or wine, to taste); (Scraped seeds from a 1½-inch piece of vanilla bean)
    3. Allow the fruit to sit at room temperature, stirring occasionally, until it softens slightly and a light syrup collects in the bottom of the bowl, 30 to 45 minutes. Store refrigerated.
  • (2 cups raspberries, blackberries, halved or quartered hulled strawberries, blueberries, diced mango, passion fruit, sliced kiwi, halved cherries, or a combination)
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 French Meringue
  • 1 Macerated Fruit, Fresh Berry Coulis, or Lemon Curd
  • (2 cups raspberries, blackberries, halved or quartered hulled strawberries, blueberries, diced mango, passion fruit, sliced kiwi, halved cherries, or a combination)
  • 1 Whipped Cream

Let's Cook

  1. Step 1.

    Prepare, using ¾ cup sugar and whisking 2 teaspoons cornstarch into the sugar before adding to the egg white mixture: French Meringue

  2. Step 2.

    Scrape the meringue onto the baking sheet within the traced circle and spread it into a disk with a slight depression in the center. Place in the oven and reduce the temperature to 250°F. Bake until the meringue is set, about 1 hour. Turn the oven off and let the meringue cool completely in the oven, about 1 hour more.

  3. Step 3.

    While the meringue bakes, prepare one of the following: Macerated Fruit, Fresh Berry Coulis, or Lemon Curd

  4. Step 4.

    Or, if desired, have ready: (2 cups raspberries, blackberries, halved or quartered hulled strawberries, blueberries, diced mango, passion fruit, sliced kiwi, halved cherries, or a combination)

  5. Step 5.

    Transfer the baked meringue to a serving platter. Prepare: Whipped Cream

  6. Step 6.

    Spread the whipped cream over the meringue and top with your choice of fruit topping. Serve immediately.

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