There are few better summer dessert showcases than freshly made pavlova — crisp clouds of meringue with a pillowy marshmallow interior, topped with whipped cream and fresh fruit. The freeform meringue shape is forgiving and simple to prepare, and almost any combination of fresh fruit works well.
Strawberries, sliced green kiwifruit, and passionfruit pulp are the quintessential New Zealand and Australian topping from generations past (and my childhood). Newer recipes call for anything from roasted peaches to Nutella to banana and caramel. I like to make a fresh lemon curd with the leftover egg yolks and fold it gently into the cream, once whipped.
The only note of caution: Do be sure to allow yourself time to bake the meringue and let it completely cool before assembling.
INGREDIENTS:
Pavlova:
- 4 egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 1 1/4 cups finely granulated white sugar
- 2 teaspoons of cornstarch or mochiko (glutinous rice flour)
- 1 teaspoon white or champagne vinegar
- 1 teaspoon vanilla extract
Topping:
- 3/4 to 1 pint whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 1-2 cups fresh fruit, washed, cored, and sliced or cut into bite-size pieces
DIRECTIONS:
- Preheat oven to 350’F
- Line a baking tray with parchment paper
- In a stand mixer or with a heavy duty hand mixer, beat egg whites, cream of tartar, and salt until thick glossy peaks form.
- Beat about 1/2 a cup of sugar into the egg whites and continue beating until sugar is incorporated. Repeat until all the sugar has been beaten into the egg whites. Remove the beater blades and scrape egg mixture from blades into the bowl.
- Sprinkle the vinegar and vanilla extract over the meringue, then scatter the cornstarch or mochiko over the meringue and with a large, flat spatula fold everything together.
- Remove a teaspoon of meringue and dab a little onto the baking tray, under the corners of the parchment paper. Press the paper onto the meringue so it sticks. This “glue” will help prevent the delicate pavlova sliding off the tray.
- Scoop the meringue onto the parchment paper, being sure to leave at last 2 inches clear on all sides of the tray. You can make a rectangular, flatter shape, or mound the meringue into a cake shape with sides up to 3 inches or so high. If you like, use a flat knife (wet it if it sticks) to shape patterns into the meringue — try swirls, ridges, or scrolls. The meringue will spread slightly as it cooks but the basic form you make will remain intact.
- Put the tray into the center of the oven and immediately reduce the heat to 300’F and bake for 75 minutes.
- Turn off the oven and leave the pavlova inside to cool completely. You can crack open the oven after about 30 minutes.
- Remove the finished meringue to a platter.
- Beat cream with vanilla and sugar until light and fluffy.
- Top the meringue with whipped cream, fruit, and (optional) lemon curd.
- Prepared pavlova leftovers will keep, refrigerated, for up to two days.