Pavlova is quite simple to make. So long as you follow a few key steps in preparing the meringue, yours should come out perfectly. Like the great pasty chef Bo Friberg, whose recipe I have adapted here, I believe the perfect pavlova is crisp on the outside and soft and marshmallowy on the inside. To achieve this, you need to refrigerate the pavlovas for 3 to 4 hours, with the whipped cream spread on top, after they are baked and cooled. You can leave the pavlovas out if you wish, but that will cause the whole pavlova to be crisp.
Meringues: As always, with any meringue based recipe you must work quickly. Once the egg whites are whipped to stiff peaks, you need to shape them and bake them right away otherwise the meringue will deflate. Another key to a successful meringue is adding the sugar only after the egg whites have quadrupled in volume and adding them slowly while whipping the mixture continuously. Adding the sugar too soon, too late, or all at once will cause the meringue to form improperly, or not at all.
Whipping to stiff peaks is also key (soft peaks and the pavlovas will sink, over whipped and they will taste off and look bad). To test for stiff peaks, pull the whisk straight out of the mixture and turn it right side up. A tall, stiff peak should form and stand on end with out sinking or falling off the whisk (it is ok if the top inch or so falls to one side in a curl). Eggs whipped to stiff peaks will look glossy. Soft peaks will form a similar looking peak but they will sag and slide down the whisk a little. Also, much more of the peak will flip over to one side. Over whipped egg whites will look broken, clumpy, and not glossy.
This recipe is adapted from a Bo Friberg Recipe. It will yield 1, 10″ pavlova or 6, 4″ pavlovas.
Size note: This recipe is for 6 small pavlovas. If you choose to bake one large pavlova add about 15 minutes to the baking time.
Baking sheet line with parchment paper
Stand mixer or hand mixer
1/2 cup egg whites (about 4 eggs)
4 drops freshly squeezed lemon juice
8 ounces sugar
1 1/4 ounce corn starch
1 teaspoon white vinegar
1 cup heavy cream
1 teaspoon sugar
1/2 teaspoon vanilla
1. Preheat an oven to 210°F. Draw 1 10″ circle or 6″ in circles (using a cake pan or ramekins as a guide) on the parchment paper. Place the paper in the baking sheet, ink side down so you’re not putting the food on the marked side.
2. Measure out 2 ounces of sugar and mix it in with the cornstarch in a bowl. Set aside.
3. Add the egg whites and lemon juice to a separate bowl and begin whipping at high speed.
4. Once the egg whites are quadrupled in size (they will appear very foamy), begin adding the 6 ounces of sugar not mixed with the cornstarch into the egg whites while whipping, adding the sugar slowly.
5. Continue whipping the egg whites on high until they form stiff peaks.
6. Reduce the mixer to low and add the cornstarch and sugar mixture and the vinegar. Mix until both are completely mixed in. Be careful not to over whip the eggs.
7. Using a cake spatula, shape the pavlova to fit in the circles you drew. Each pavlova should be about 1 inch tall. I try and make the the shape as cylindrical as possible but you can really give is just about any shape you want. You can can also pipe them if you’d prefer to use that method.
8. Bake the shaped meringue in the preheated oven for about 1 hour. The outside will feel sturdy and dry like a rigid shell when done. Take care not to over bake it as it is better to have a softer inside than a dried out interior.
9. Let the meringue disks cool at room temperature. Begin preparing the whipped cream.
10. Whip the heavy cream, sugar and vanilla until stiff peaks form.
11. Once the meringue disks are cool to the touch, spread the whipped cream on top of each. You can shape the whipped cream to any shape you wish.
12. Lightly cover the pavlovas with plastic wrap and place in the refrigerator for 3 to 4 hours.
While the pavlovas are resting in the fridge, you can prepare the kiwi champagne sauce. This sauce is like creating a compote or jam but with the sauce being strained from the fruit in the end. If you like a chunky, jam-like sauce, you can skip that step.
Kiwi & Champagne Sauce
This recipe will yield about 1 cup of sauce.
Heavy bottomed pot
Fine mesh sieve
1 lb kiwis (about 5 or 6 kiwis), peeled & mashed or blended
3 1/2 ounces sugar
1/2 cup champagne
1/2 teaspoon freshly squeezed lemon juice
1. Heat all the ingredients in a heavy bottomed pot over medium-high heat until the begin to boil
2. Adjust the heat to keep the mixture at a steady, but not aggressive boil. Boil the mixture, stirring often, until it begins to form a jam-like state, about 15 to 20 minutes.
3. Pass the mixture through a fine mesh sieve, saving all the juice. Be sure to press on the fruit in the sieve to squeeze out all the juice.
4. If the reserved sauce is not thick enough, put it back in the pot and boil it lightly until it reaches the desired thickness.
Only add the sauce and slices of kiwi to the pavlovas just before serving. Store all the parts separately in a refrigerator if needed for a day or two. Keep everything covered when storing, as whipped cream and meringue can absorb flavors and smells easily.
View the original post at Chasing Delicious.
Russell van Kraayenburg is Editor-in-Chief at The Boys Club and blogger at Chasing Delicious.