Cassie’s Ruminations

Pavlova

This recipe is based off of one from AllRecipes and one from Elise of Simply Recipes. It’s named after a famous Russian ballerina, Anna Pavlova, and like a ballerina is light and graceful. The dessert was created after one of her tours to Australia and New Zealand in the 1920s. Both nations lay claim to creating the confection, and it’s been a source of contention over the years. Either way, it’s a delicious dessert! Some day I’d love to try it in New Zealand. 😀

The whipping cream is left unsweetened to balance the very sweet meringue, and the fresh fruit adds a great light touch. This also works beautifully with other berries, such as raspberries or blackberries, and even does great with lemon curd.

This is my entry for this month’s HH6 recipe challenge – a recipe from a place you have visited or would like to visit some day outside of the USA.

Pavlova
Makes 4 individual desserts

2 egg whites
1/2 cup white sugar
1 tsp cornstarch
1/2 tsp vanilla extract
1/2 tsp lemon juice
1 cup heavy whipping cream
2 kiwi fruits, peeled and sliced
4 large strawberries, hulled and sliced

Preheat the oven to 300 degrees F.

Place the egg whites in the mixing bowl of a stand mixer, making sure that the bowl is very clean and that there are no fragments of yolk present.

In a small separate bowl, mix together the vanilla and the lemon juice and set aside. In another small bowl, mix together the sugar and cornstarch and set aside.

Start the mixer on low and gradually increase the speed to medium. In a couple minutes, the bubbles will be small and uniform and soft peaks will start to form.

Increase the speed to medium high and sprinkle the sugar mixture in gradually over 1-2 minutes. When all the sugar is incorporated, add the vanilla and lemon juice. Continue to whip the meringue until it is thick and glossy and stiff peaks form when the whisk is lifted from the bowl, about another 5 minutes. Do not overbeat the mixture, as it can break.

Line a baking sheet with parchment paper. Spoon the meringue onto the sheet in four 3-inch rounds. Create a small indentation in the center of each round with the spoon.

Place the baking sheet in the oven and reduce the heat to 250 degrees F. Bake for 50-60 minutes, or until the meringues are crisp and dry to the touch, but not yet turning tan. Reduce the temperature by 25 degrees if they seem to be cracking or turning color during the cooking time.

Gently lift the meringues from the baking sheet and move them to a cooling rack. Let cool for at least 20 minutes.

In another mixing bowl, whip the cream until soft peaks form. Top each meringue with cream and sliced fruit.