Recipe
Pavlova
Prachi Palwe · 11/3/22
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
The dessert is believed to have been created in honour of the dancer during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two countries for many years, but both nations claim it as their own.
Ingredients
- 1 tbsp cornstarch
- 4 large egg whites, at room temperature
- 1 cup superfine sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Fresh berries (strawberries, blueberries, raspberries)
- 1 mango, diced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and dust with cornstarch.
- Beat the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Fold in the vanilla extract and lemon juice gently with a spatula.
- Spoon the meringue onto the prepared baking sheet, shaping into a round disc with slightly raised edges.
- Bake at 250°F (120°C) for 1 hour to 1 hour 15 minutes until crisp and dry. Turn off oven and leave pavlova inside with door slightly ajar to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread over the cooled pavlova and top with fresh berries and mango.