This is a Father’s Day treat I made that I will keep on making over and over and over. Seriously, what a treat it was. I never heard of Pavlova until few years ago, never got around to making it until today. Pavolva is a light and wonderful meringue dessert from New Zealand! This is a must try recipe, and I am really glad I tried making this today!
I adapted my recipe from Saveur and Epicurious magazines.
1/4 cup cornstarch
1 Tablespoon distilled white vinegar
1 Tablespoon vanilla extract
8 egg whites, room temperature
1-1/2 cups sugar
1 cup heavy cream, chilled
1/2 cup chilled plain yoghurt
Strawberries, kiwi, blueberries (or other fruits are fine)
Make Meringue: Heat oven to 350F. In a small bowl, stir together cornstarch, vinegar, and vanilla extract; set aside. In the bowl of a stand mixer fitted with a whisk, beat sugar and egg whites on low speed until combined. Increase speed to medium-high and beat until soft peaks form. Add cornstarch mixture to egg whites; continue beating until very stiff and glossy peaks form, about 5 more minutes.
Place a 9-inch round cake pan in the center of a 13-inch by 18- inch sheet of parchment paper and use a pencil to trace a circle around the outside of the pan. Flip the sheet of parchment paper and transfer it to a baking sheet so that the marked side is face down. Transfer meringue to the center of parchment paper.
Using a rubber spatula, shape it into a 9 inch disk by making the meringue conform to the circular outline; smooth top and sides with rubber spatula. Transfer the meringue to the oven; reduce temperature to 215F; bake for 1 hour and 15 minutes. Turn off oven and let meringue sit until cooked, 3-4 hours. Gently peel parchment paper frim the meringue and, using 2 metal spatulas, transfer meringue to a cake stand or a plate.
In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yoghurt on medium-high speed until stiff peaks form. Pour the whipped cream mixture onto the cooked meringue and spread evenly over meringue’s top using a rubber spatula. Decorate the top of the pavlova with fruits. Put about 4 Tablespoons of apricot preserve in a microwave safe bowl and heat until hot, drizzle over the pavlova, reserving a few tablespoons for individual servings.
Note: Before whipping the cream, I usually chill the bowl in the freezer for about 30 minutes so when I whip the cream, the cream stays cold and gives me nice stiff foams. Also, if it is too difficult to transfer the baked meringue to a plate, just cut around the extra parchment paper and then transfer.