Pavlova
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What is the common denominator of these recipes: Carpaccio, Oysters Rockefeller, Beef Stroganoff, Nacho, General Tso’s Chicken, Chicken (or turkey) Tetrazzini, and Lobster Newberg 🦞 or should I say Wenberg?
 
That’s right! They are all named after famous people 🤴. In fact, I’ve already named a couple recipes for two celebrities; Pork Tenderloin Vitali and Lady Athena’s Rockin’ Crab Shell Pasta.
 
Actually, the list of recipes is incredibly long including a variety of fruits (Bing cherries 🍒, McIntosh apples, Pedro Ximenez, etc.), vegetables (Potatoes Parmentier, etc), liqueurs (Galliano, Jack Daniel’s, etc.) & champagne (Dom Pérignon, Veuve Clicquot, etc.), alcoholic drinks (Bellini, Mary Pickford, etc.) & non-alcoholic beverages (Shirley Temple, Roy Rogers, etc.), condiments (Duxelles, Mornay Sauce, etc.), or places like the Waldorf-Astoria Hotel where the famous Salad was created, and even a cooking method (Pasteurization) named after Louis Pasteur.
 
These “immortal” recipe titles are interesting and good to know as personal knowledge as well as a fun way to entertain your guests. While serving your first course, talk about Caesar Cardini who created his delicious Caesar Salad in Tijuana back in 1924 during Prohibition or discuss the facts about your Beef Wellington before flambéing 🔥 your Crêpes Suzette for dessert.
 
When it comes to desserts and pastries the list is long as well. There are many that were inspired by women like Princess Cake named after 3 Swedish princesses, Tarte Tatin (Stéphanie Tatin), Peach Melba 🍑 (Nellie Melba), and many more including this one… Pavlova!
 
Anna Pavlova (1881-1931) was a Russian ballet dancer 🩰 and during her world tour in the 1920s, she visited New Zealand and Australia. This scrumptious dessert was created in her honor. When it comes to the country of origin, both Australia & New Zealand claimed its creation and till this day, the two nations are still arguing about it.
 
Pavlova is extremely easy to make but to successfully make a beautiful one, there are some important steps to know…
– using cream of tartar is a great leavening ingredient to use for light recipes like Soufflés, Meringues, angel food cakes, etc.
– the meringue has to be quite firm to hold its shape
– form an 8-inch circle and bring the edges up to 2 inches tall, leaving an indentation in the center for the toppings
– when transferring it to the oven, be gentle and carefully close the door; it’s a meringue and is quite delicate!
– leave the cooked Pavlova in the oven, undisturbed, for 24 hours ⏰. This will prevent it from deflating or caving in as the meringue-based dessert will slowly come to room temperature
– make sure there’s no banging, slamming or jumping around the oven during the resting period otherwise it might deflate
– when spooning the whipped cream onto the center of the cooked Pavlova, be gentle…
– the same applies when adding the fruits on top… be gentle!!!
– basically, take your time, don’t rush things, plan a day ahead and did I mention “be gentle” with it?
 
When it comes to topping, you can use any fruits you heart desires. If you do use strawberries 🍓, raspberries or any other berries, I highly suggest you check out this great kitchen trick to preserve them longer… Berries • How to Keep Them Longer
 
This meringue-based dessert is amazingly easy to make 👨‍🍳👩‍🍳! Impressive to look at, this very light and delicious Pavlova is a perfect way to finish a meal! With its crispy crust, sweet & fluffy interior, topped with whipped cream and fresh seasonal fruits, this is a colorful dessert to serve for any special occasion or during the Holidays…
Bon Appétit!🍽
 
Check out these other scrumptious dessert recipes…😀
– Mango Cake
– Orange Flan
– Red Velvet Cake
– Black Forest Cake
– Key Lime Pie
– Tiramisu
– Cream Cheese Carrot Cake
– Silk & Satin Chocolate Pie
– Chocolate Raspberry Cake with a Mirror Glaze
and for even more dessert recipes 🍰🧁, click on this link… Recipe Category • Dessert
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Pavlova

Pavlova

Light, colorful with a crispy crust and fluffy sweet interior, this is a delicious dessert to serve for any special occasion!
5 from 40 votes
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Servings servings

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive time 1 day

Ingredients
  

MERINGUE

  • 4 to 5 large egg whites (about 5 ounces), room temperature
  • 1 cup powdered sugar tips & tricks
  • 1 tsp. cornstarch
  • 1/2 tsp. cream of tartar
  • 1 tsp. pure vanilla extract

WHIPPED CREAM

  • 1 1/2 cups 35% heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp. pure vanilla extract
  • fresh seasonal fruits for topping like raspberries, strawberries, kiwifruits, blueberries, etc., as needed tips & tricks

Directions
 

MERINGUE

  • Preheat oven to 350ºF
  • In a mixing bowl, add powdered sugar, cornstarch and cream of tartar; whisk well and set aside.
  • In the bowl of a stand mixer, add egg whites and with the whisk attachment, process on high speed until soft peaks form, about 4 minutes.
  • Add 1/3 powdered sugar mixture and process until completely incorporated, about 1 minute. Add 1/3 sugar mixture at a time, whisking well after each addition. Clean the sides of the bowl and process for 30 seconds. Scoop some meringue and invert it; if it holds its shape, is thick and glossy, it means it's ready. Add vanilla extract and process once again for 1 minute.
  • As a reference for a perfect circle, place the bottom of an 8-inch tart pan on a baking sheet lined with a silicone mat before covering it with some parchment paper. Scoop the meringue on the paper, forming a circle using the outline of the tart pan bottom; when shaped, remove the 8-inch bottom pan. Bring up the outside edge to 2 inches high with an indentation in the center for the toppings after the meringue is cooked. Make peaks around the edge with the tip of the spatula.
  • When ready to bake, reduce the heat to 215ºF and gently place the meringue in the oven. Carefully close the oven door to prevent it from deflating and bake for 1:30 hours.
  • When the time is up, turn off the heat and leave the Pavlova in the oven, undisturbed, for 24 hours.
  • The next day, carefully transfer the Pavlova to a cake stand and slide a thin spatula under to release it from the parchment paper; remove the paper and discard it.

WHIPPED CREAM

  • In the bowl of a stand mixer with the whisk attachment, add cold heavy cream; process on high speed for 2 minutes. Add powdered sugar and vanilla extract; whisk until stiff peaks form.
  • To prevent it from caving in, gently spoon the whipped cream onto the center, covering any cracks or imperfections. Top with fresh fruits of your choice.

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