Pavlova

Pavlova

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. What is meringue than?  A sweet food made from a mixture of beaten egg whites and sugar and baked until crisp.

Pavlova is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.

Pavlova is made by beating egg whites to a very stiff consistency before folding in caster sugar, white vinegar, corn flour and sometimes vanilla essence and slow-baking the mixture. It is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwi, passion fruit and strawberries.

Do you know that there is Meringue Powder in the market by Wilton? I found it recently during my shopping at ICCA Artistry (Wilton distributor in Malaysia). Meringue Powder is a fine white powder made primarily from dried egg whites, with cornstarch to keep it from clumping while stored and some food gums to help it bind together easily when it is being used. The powder can be reconstituted with water and forms up into a nice, fluffy meringue when beaten at a high speed.

Meringue Powder RM41.20 for 8oz

Making pavlova using meringue powder, ideally by adding 2 tsp of meringue powder and 2 tbsp of water is equivalent to 1 egg whites.

For my recipe, I’m using;

3 egg whites (6 tsp of meringue powder + 6 tbsp water)

1 cup castor sugar

1 tsp vanilla extract

1 tsp vinegar

1 tbsp cornstarch

Add meringue powder, water and ½ of sugar and beat until stiff. Gradually add in the remaining sugar. Beat until thick and glossy. Gently fold in vanilla extract, vinegar and cornstarch.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center or you can use piping to any design you like. Bake for 1 to 1 1/2 hour with 120 degree Celsius.  

In a small bowl, beat heavy cream until stiff peaks form and set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream and top with fruit slices.