Easy Pavlova – The Most Beautiful and Simple Dessert
|January 29, 2016||Posted by Tracy Knutsen under Cakes|
It’s just gorgeous! This easy pavlova dessert can be on your table tonight!
I recently celebrated my 50th birthday and asked my daughter to make me a pavlova. I’ve never tried one and I’ve always admired how delicate and pretty they are. Little did I know that there was a surprise party coming my way and the cake was already taken care of! Still a little obsessed, I set out the next weekend to make a pavlova myself.
While I started off a bit intimidated, I soon figured out that this is one of the simplest desserts to make. There are endless varieties and the visual impact is huge! This is a yummy confection that will impress anyone.
You know what they say…if I can do it, so can you. Here’s how!
Mixed Berry Pavlova
6 egg whites, room temperature
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons white vinegar or lemon juice
2 tablespoons cornstarch
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Fruit Compote and Topping
3 cups berries of choice (I used blackberries, blueberries, strawberries and raspberries)
1/2 cup sugar
- Make a quick fruit compote by combining 2 cups of berries (save one cup for assembly) and 1/2 cup sugar in a saucepan over medium heat for about 15 minutes. Once berries begin to break down and a syrupy juice forms, remove from heat to another container and refrigerate.
- Preheat over to 250 degrees Fahrenheit (yes, 250.) Prepare a baking sheet with a silpat or parchment paper with a little powdered sugar or cornstarch sprinkled on top.
- Beat egg whites and salt on medium speed until stiff peaks form.
- Slowly add sugar over the next couple of minutes. Once incorporated, turn mixer up to high and beat for another 6 minutes until the mixture is shiny and glossy. For best results, the sugar should be completely dissolved.
- Sprinkle in the cornstarch and vinegar. Fold in just until blended.
- Mound the egg whites on the prepared baking sheet. Using a spatula or the back of a spoon, form the mound into a flat, circular shape, 7-8 inches in diameter and a maybe 3 inches high. Don’t overwork it.
- Place in oven for 1 1/2 hours – do not open the oven door during this time.
- Turn off the oven and let cool for another 1 1/2 hours. You may crack the oven door at this point.
- When the pavlova cools and you’re ready to serve, prepare the whipped topping by beating the heavy cream until thick. Add powdered sugar and vanilla and blend well.
- Assemble. Carefully loosen and lift the pavlova from the baking sheet and onto a serving dish. Spread the whipped cream on top in an even layer and create a shallow well in the center to better hold the compote.
- Add the fruit compote, then top with the remaining fresh berries. Add a few mint sprigs if you have them!
You can make so many different varieties of pavlova.
- The fruit toppings are endless! We’re doing peach next, but how about just strawberry? Passion fruit? Cherry?
- Another combination I’m smitten with is lemon and honey. Maybe a layer of lemon curd and a drizzle of honey?
- Chocolate is very popular. Maybe a Nutella Pavlova…yum! Or Cafe Mocha?
- Perhaps just tinting the pavlova with a drop or two of food coloring? I imagine some very pretty Easter desserts by doing that.
Have you ever made a pavlova? I’d love to know what you put on top of yours and if you have any advice?