Pavlova is a meringue based dessert named after the
Russian ballerina Anna Pavlova. It was created in Australia or New Zealand, the
dispute has never been settled, after one of her tours in the 1920’s.
It can be
one large meringue base to serve everyone or made into individual small meringues
for individual desserts. Pavlova impresses no matter how you serve it.
This recipe uses brown sugar for a little more flavour. Any berries or fruits can be used but the pineapples are so nice in the stores right now that I decided upon a tropical theme.
Brown Sugar
Pavlova with Seasonal Fruit and Berries
For
meringue:
1
c. granulated sugar 250 mL
1/2
c. packed light brown sugar 125 mL
1
1/2 tbsp. cornstarch 20mL
1
1/2 tsp. pure vanilla extract 7 mL
2
tsp. white vinegar 10 mL
3/4
c. egg whites (from 5 to 6 large eggs) at room temperature 30 minutes 185 mL
For topping:
4
c. selection of seasonal fruits or berries 1 L
2
tbsp. granulated sugar 30 mL
For cream:
1
c. chilled heavy cream 250 mL
1/3
c. chilled sour cream 80 mL
Preheat oven to 250 F (120 C) with rack
in middle. Line a baking sheet with parchment paper.
Pulse
sugar, brown sugar and cornstarch in a food processor until well combined. Pass
through a sieve to remove any lumps.
Stir
together vanilla and vinegar in a small bowl.
Beat
egg whites with a pinch of salt using an electric mixer at medium speed until
they hold soft peaks. Increase speed to medium-high and add sugar mixture one
tablespoon (15 mL) at a time. After all sugar has been added, beat one minute
more. Add vinegar mixture, then beat at high speed until meringue is glossy and
holds stiff peaks, about 5 minutes. Using a piping bag make individual pavlovas
about four inches (10 cm) in diameter or make two large ones. Start piping from
the centre and work outwards. Or you can simply use a large spoon and smooth it
into a round. Make the outer edge higher than the inside whether piping or
spooning.
Bake
until meringues have a crisp crust and feel dry to the touch, about one hour.
The inside will still be marshmallowy.
Turn
oven off and prop door open slightly. Cool meringue in oven for one hour. Meringue
may sink slightly and crack while cooling.
A beautiful thing, Sarah. Love the look of it on the plate as well. We shouldn't forget the old desserts. They are classics for a reason.
ReplyDeleteThese look beautiful. Is the vinegar and cornstarch what makes your meringue hold up so nicely?
ReplyDeleteI'm not sure. This is the first time I have tried this. Possibly both. Vinegar would help with coagulation of whites and cornstarch would thicken and take care of any weeping, I suppose.
Delete