Some people may think that the Pavlova is old school. But it has been making a resurgence thanks to numerous appearances on the Great British Bake Off as well other baking and cooking shows.
The origin of the Pavlova has been fought over by New Zealand and Australia. The common story is that a chef in New Zealand created it when Anna Pavlova, a Russian Ballerina, visited his restaurant in the late 1920’s. But apparently people are so anxious to claim credit for creating the Pavlova that people have studied and researched to find the earliest known recipe. Some believe a version of it was created in either Germany or America as far back as the 1600’s.
You know what? I’ve decided that it doesn’t matter to me who created it as long as I get to eat it! Lots of it!
The first time I made Pavlova, I over-baked it. It was still very tasty but it was crunchy all the way through. I wasn’t sure how the elusive crunchy exterior with marshmallowy inside was achievable. I mean, I followed a recipe that had great reviews and watched it closely when it got close the time that it should be done. But it was still soft on the outside so I kept baking.
I have made it a few times now and figured out the right proportions of ingredients and the right baking time. I will most definitely make this over and over again. I will change up the toppings and you can too. Just use whatever fruit you have on hand or pick your favorites.
And keep an eye out – sign up to follow my site – because my next Pavlova will be a Brown Sugar Pavlova topped with Caramel Apples! Just scroll to the bottom of this page to subscribe to my site and never miss a recipe!
What’s your favorite topping on a Pavlova? Let me know if the comments below!
By Global Bakes
Yield: One wreath, 10 servings
Make the Pavlova wreath:
• 150 grams egg whites (about 5 large eggs)
• 280 grams granulated sugar
• 1 tsp lemon juice
• 1 tsp corn starch
• Pinch of salt
1. Preheat oven to 350°F.
2. Carefully separate eggs until you have 150g grams of egg whites in a medium bowl. Make sure that there are no yolks in the whites at all. Let the egg whites rest at room temperature, covered with a paper towel, for a couple of hours.
3. Wipe out the bowl of a stand mixer and the whisk with a little lemon juice on a paper towel. Make sure that the bowl and whisk are completely clean. Even a trace of fat or soap can keep your egg whites from beating properly.
4. Pour the egg whites into the mixer bowl and whisk until you have soft peaks, about 2-3 minutes. Add the sugar, one tablespoon at a time, until all the sugar is incorporated. Continue to whisk another 2 minutes.
5. With the mixer still on, pour the lemon juice in near the side of the bowl. Whisk until incorporated.
6. Turn off the mixer and add the corn starch. Whisk until incorporated and the mixtures holds stiff peaks.
7. Draw a circle on one side of parchment paper. (I traced around a 9” pan.) Turn the parchment over so the mixture doesn’t touch the ink. Place on baking sheet. Transfer mixture to a piping bag with a large piping tip (I used a Wilton 1M). Pipe rosettes in the shape of a wreath, trying to pipe a bit higher around the outside and inside of the circle, making a well in the middle.
8. Place baking sheet in oven carefully and immediately reduce temperature to 260° F.
9. Bake for 1 hour or until the outside is firm when touched lightly.
10. Turn off oven and prop oven door open with a wooden spoon. Allow Pavlova to cool in the oven for 2 hours or up to overnight.
11. Pavlova can be stored at room temperature in an airtight container for several weeks. If the weather is humid, your pavlova will be sticky and will soften. It still tastes great!
For the Whipped Pastry Cream and Topping:
• 1 ½ cups vanilla pastry cream (recipe coming soon!)
• 1 cup heavy cream
• 1 ½ cups chopped and hulled strawberries
• ¼ cup crushed freeze-dried raspberries
• Mint leaves for garnish, optional
1. Whip heavy cream in the bowl of a stand mixer to stiff peaks. Gently fold 1/3 of the whipped cream into the pastry cream until incorporated. Fold in the remaining whipped cream until mixture is smooth and consistent.
2. Using a spoon, scoop whipped pastry cream into the well in the center of the pavlova. Place berries on top. Sprinkle on freeze-dried raspberries and place mint leaves. (You can use whatever fruit you like here – blueberries, kiwi, mango, be creative!
3. Serve immediately. Pavlova is best eaten the day it is made. If you have leftovers, cover and store in the refrigerator for up to 3 days, although the pavlova will soften.