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.
You will need:
4 egg whites
pinch of salt
1 cup sugar
1 tsp vinegar
2tsp corn starch
1 cup of whipping cream (to make whip cream) and fruits.
Preheat oven to 350 degrees.
Put your egg whites with a pinch of salt in a bowl and mix it using electric mixer until satiny peaks form (about 5 minutes). Mix in 1 cup of sugar 1 spoonful at a time. Mix for another 5 minutes. Next sprinkle in corn starch and vinegar and fold into the mixture using SPATULA. Pour onto baking pan onto parchment paper forming a fat circle (butter will be thick so you can use spatula to smooth it out). Place it in the oven and immediately turn down temperature to 300 degrees. Cook for about an hour. When it’s ready it will look like this…
Turn off the oven, LEAVE PAVLOVA IN THE OVEN with the door slightly open for the next hour. During that time you can chop your favorite fruit, I used strawberries but you can put whatever you would like ( blueberries, bananas, raspberries etc.) If you would likeYou could make your whip cream during that time too or you can just use cool whip (fresh whip cream strongly recommended :))
After pavlova cools off smooth whip cream on top then add the fruit. I drizzled some chocolate on it too. This is one of the best desserts I have ever eaten, so good. Enjoy!
7 thoughts on “Bits Bites: Pavlova Dessert”
This is an Australian Classic! It is disputed that New Zealand came up with it but the recipes are different. It is one of my favourite desserts! Yum!
Had this at a restaurant in Dunedin on my last trip to New Zealand. It was served with slices of tropical fruit. Unbelievably good.
Deliciousness! I’ve had it and loved it too.
I forgot to add you will also need 1 cup of whipping cream (to make whip cream) and fruits. Thanks Jonco for posting this.
I added it to the recipe.
You have discovered the Australian and New Zealand secret. It’s the best thing other than meat pies and L&P.
oh great, my dad is turning 60 next week. this seems perfect for a warm day and not too much work.
i’m not really sure about this “butter will be thick so you can use spatula to smooth it out” what butter?? ^^
i think i’ll make little circles with a higher edge, portion sized, so i wont have to cut it into portions and the fruit wont fall off
Comments are closed.