Think Fresh: Pavlova

pavlova with vanilla whipped cream and berries

Pavlova is such a beautiful, colorful dessert. It is light and airy and completely versatile. It seems like the ultimate springtime dessert. I made a couple of pavlovas for Easter Dinner this year. It just seemed right with the sun finally out, and the slightest hue of green starting to emerge.

I wouldn’t exactly call pavlova healthy, as it has a fair bit of sugar in it. However it is low in fat and sweet enough that a little goes a long way.

Follow the basic pavlova recipe below and then add any toppings you like. I like it with vanilla whipped cream and fresh berries on top, or you can top it with whipped cream and any fruit! Another favorite is to make lemon meringue pie filling, and fold in some whipped cream, layer that on top of the pavlova for a lemon meringue type dessert. You can also add a bit of cocoa to the basic recipe and top the chocolate meringe with whipped cream and chopped hazelnuts. mmm, so many options! Let me know if you try a great combination!

I’m going to give some credit to Martha Stewart for this basic pavlova recipe. It’s the recipe I use from my head for pavlova but I’m pretty sure that a million years ago when I first made it, I probably got it from Martha.

Vanilla Pavlova

1 serves about 8

Line a baking sheet with parchment paper. Preheat oven to 200. In a standing mixer, beat 4 egg whites, 1 tsp white vinegar, 1/2 tsp cornstarch and a pinch of salt. Mix on medium until very frothy. Very slowly add 1/2 cup superfine sugar. Beat on medium-high until stiff peaks form, about 7 minutes. Reduce speed to medium and very slowly add 1/2 cup confectioner’s sugar. Beat on medium-high until very stiff glossy peaks form, 5 more minutes. Beat in 1 tsp vanilla. Using a spatula, plop meringue onto parchment and form into about a 9 inch circle, making a bit of a divot in the middle for the filling. Bake for 2hrs. Meringue should be marshmallowy in the centre but dry to touch and easily lift off parchment. Turn off oven and crack door open. Let cool in the oven. Whip cream and add toppings right before serving(or up to 1 hr ahead). Enjoy!

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1 Comment (+add yours?)

  1. Sweet Tim Dessert Recipes
    Jul 16, 2011 @ 08:38:27

    I prefer pavlovas with lemon meringue filling…love the lemony tangy flava!

    Reply

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