Pavlova with cream and strawberries.

Pavlova is a meringue-based dessert that is crispy on the outside and soft pillow-like texture on the inside.

Usually, pavlova is topped with whipped cream and fruits, making it a refreshingly delicious dessert. Pavlovas require very few ingredients and less baking effort. However, just like puddings, pavlovas bake for longer periods compared to most baked desserts but the outcome is very fulfilling.

Origin of Pavlova.

The Origin of Pavlova is quite uncertain since history researchers have found different story origins from different parts of the world. However, one certain story is that Pavlova is said to have originated from New Zealand, invented by Helen Leach in the 1920s, and was named after a Russian ballerina Anna Pavlova.

What is the difference between a Pavlova and a Meringue?

There is not much distinctive difference between these two since pavlovas are meringue-based desserts. (They are made from the same ingredients as meringues). The slight difference between a pavlova and a meringue is the size, texture and serving methods.

A pavlova is crisp on the outside but soft and pillowy on the inside, almost like a marshmallow. In addition, pavlova can be consumed as a cake topped with fresh heavy cream and fruits. On the other hand, a meringue is entirely crispy like a cookie, and it’s mostly consumed as a topping or a cookie.

What you need to make pavlova.

1. Fresh eggs. You will need the egg whites to be as freh as possible for a successful meringue. See notes for more.
2. Castor sugar. Castor sugar is composed of smal sugar granules thus makes it easy to mix into the egg whites . Granulated sugar works okay.
3. Cream of tartar. An acid used in meringues to make them more stable. You can replace cream of tartar with fresh lemon juice or white vinegar.
4. Cornstarch. Elevates the structure and texture of the meringue.
5. Vanilla extract. Use good quality.
6. Fresh cream and fruits for serving.

Tips on how to make Pavlova Successfully.

• Use fresh egg whites. To achieve a stiff and stable meringue, always ensure the eggs are fresh. To know if the eggs you are using are fresh, check the consistensy of the egg white, it should be thick rather than runny. Another way of knowing is by by placing an egg in a bowl of water. If the egg sinks, that means it is fresh, on the other hand, an older egg will float.
• Always crack the eggs Separately. Take a smaller bowl, crack and separate the egg whites one by one. This ensures that no egg yolk will slip into the final meringue, which would otherwise completely inhibit a stiff meringue from forming. You will also be able to detect a bad egg before adding it to the final meringue mixture.
• Do not use a plastic bowl. Instead use glass, stainless steel, or copper bowls. This is because plastic bowls unless thoroughly cleaned, retain a thin film of fat that would otherwise inhibit a successful meringue.
• Do not overbeat the egg whites. Immediately stop beating the meringue as soon as stiff peaks are formed. Otherwise, the protein structure will break down and the meringue will collapse.
• Incase you do not have access to cream of tartar use a few drops of white vinegar or fresh lemon juice to help stabilize the meringue .
• Bake at low heat for longer periods of time to avoid browning.
• Let the pavlovas sit overnight before serving.

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Pavlova Recipe

Ingredients.

• 150 gms egg whites
• 190 gms granulated sugar
• 20 gms cornstarch
• 10 gms white vinegar/Lemon Juice
• 5 gms Vanilla Extract.
• 2gms Cream of tartar.

Instructions.

1. Preheat oven to 190F, line a baking tray with Parchment paper and set aside.
2. In a stand mixer fitted with a paddle attachment or using a hand mixer, start whipping the egg whites adding granulated sugar a tablespoon at a time. Afterwards, add in the cream of tartar and whip until stiff peaks are formed.
3. Stir in the vanilla extract with corn starch , carefully just to combine.
4. Fill a pastry bag fitted with a large piping tip with the meringue and pipe on the baking tray. Bake for 190F for 4 hours.
5. Remove from oven and let the pavlovas dry out overnight, then top with whipped cream and fresh strawberries.