The first time I enjoyed a Pavlova was for my niece’s birthday a few years ago. Being sensitive to gluten, she needed a cake that used no flour and so a Pavola was the perfect choice.
Basically a Pavlova is a meringue crust filled with whipped cream and fresh fruit. It originated in New Zealand (and/or Australia) following the world tour of the famous ballerina Anna Pavlova in 1926 when she visited that area. It’s said that a chef at a hotel in Wellington invented the dessert inspired by Pavlova’s tutu which was draped in green silk and cabbage roses. The basic shape of the tutu, was provided by the meringue bowl, and the froth of the skirt’s tulle was suggested by the whipped cream. The chef achieved the effect of roses by using slices of kiwi fruit. Both countries claim Pavlova as their national dessert, although the name has more to do with the fact that the dessert was described as being as light as the ballerina’s dance.
Any fresh fruit can be used in this dessert and it would be a perfect fit for an Easter dessert.
A Queen’s Pavlova
6 egg whites
1 pinch salt
2 cups castor sugar or superfine sugar
1-1/2 tsp. vanilla extract
1-1/2 tsp. vinegar
1/2 cup unsweetened flaked coconut, optional but recommended
2 cups sweetened whipped cream
2 kiwi fruit, peeled, halved lengthwise, and sliced
1 cup fresh strawberries, sliced
1 fresh peach, peeled, pitted and sliced
1 cup fresh blueberries
Sugar for sweetening cream as desired
Preheat oven to 450 F (220 C). You will be turning the temperature down to 300 F (150 C) when you put this in to bake. Line a 9 or 10-inch round glass dish with parchment paper.
Combine the egg whites and salt in a large bowl. Beat with an electric mixer until able to form soft peaks. Sprinkle in the sugar 1 tbsp. at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using.
Spread evenly into the prepared glass dish, making sure to spread out to all of the edges. Place the Pavlova into the preheated oven, and immediately reduce the temperature to 300 F. Bake for 40 to 50 minutes, or until the top is crisp and a pale straw colour. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
Once the Pavlova has cooled, remove the parchment paper, place on nice serving dish and top generously with sweetened whipped cream. Arrange the kiwi, strawberries, peaches, and blueberries in beautiful concentric circles on top. Slice with a sharp knife into serving size pieces.
Chocolate Pavlova
6 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1-1/2 cups granulated sugar
3 tbsp. unsweetened cocoa powder
2 tsp. cornstarch
1 tbsp. vinegar
2 tsp. vanilla extract
2 (1 oz.) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1-1/2 cups whipping cream
2 tsp. granulated sugar
1 (1 oz.) square bittersweet chocolate, melted
Beat together egg whites, salt and cream of tartar to soft peaks in a large bowl. Beat in sugar, about 3 tbsp. at a time, until stiff peaks form.
Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla and melted chocolate.
Line a baking sheet with parchment paper, and spread the meringue into an 8-inch circle, with upward edges. Bake in the centre of the oven for 1-1/2 hours or until the outside is crisp and the centre is soft. Using a metal spatula, loosen the meringue from the parchment paper, and move to a wire rack. Allow to cool completely, about an hour.
Whip cream with the 2 tsp. of sugar and spread over the meringue. Arrange strawberries decoratively over the top and drizzle with the last square of melted chocolate.
Cathi Litzenberger is The Morning Star’s food columnist.
