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)
Apricot preserve

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.


2 thoughts on “Pavlova

  1. This sounds DELICIOUS and I'm definitely gonna try to make it. I am nervous because it sounds a little difficult but lemon plus fruit gets me every time. Can't wait to try! Your pics are making me drool…

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