Have you ever had the opportunity of enjoying a pavlova? What do you like the most of it? Last week I made personal size tropical pavlovas, topped with pineapple, papaya, melon, and sprinkled with coconut flakes. These fruits are easily found in the Dominican Republic, and since I already had them at home, I was glad to have found the perfect luxuriating way of eating these fruits. What I like the most is the combination of the cream and crispiness of the meringue... totally scrumptious and worth trying!
Pavlova originated in New Zealand and is consumed in both, Australia and its home country. It consists of a bowl shaped and cake like French meringue, that after it's baked is filled with whipped cream or creme fraiche and topped with soft fruits.
Did you know? This dessert was named in honor of the Russian ballerina, Anna Pavlova, during her New Zealand tour in 1926.
If you are looking for a more rustic and natural look, my favorite way, just place the mounds of meringue with a spoon, and form the indentation the same way as above. Bake as directed in the instructions below.
After they have cooled down, and at the time to serve, fill center with whipped cream. Be generous with the cream, it's gooood :)
This is a delicious tropical version of the classic dessert. You can put any fruit of your choice; after all it is to suit your taste. For eight servings:
½ cup egg whites (3 egg whites)
Pinch of salt
1 ¼ cups granulated sugar
1 teaspoon lemon juice or white vinegar
1 teaspoon vanilla
1 tablespoon corn starch
2 tablespoons of sugar manufacture
1 ¼ cup whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla
Seasonal fruits to taste-I used pineapple, papaya and melon
2 Tablespoons grated coconut
1. Preheat the oven to 250˚F (120˚C). Draw one 9" circle or eight 5" circles on a sheet of wax paper, and use that as a guide for locating the meringue. This step is optional.
2. Prepare the meringue: In a stand mixer place the egg whites and pinch of salt. With the whisk attachment, begin to beat for two minutes, add the lemon juice, then add the sugar gradually. Beat for about 4 minutes add the cornstarch and the vanilla. Continue to beat on high for 4 minutes more or until a meringue has stiff peaks.
3. Form the pavlovas (bowl shaped mounds): Divide the meringue into eight mounds in a baking tray and use a spoon to form into circles of approximately five inches (12.5 cm) wide. Use the back of a spoon to create an indentation in the center, that is where the filling will go. The meringue can also be inserted in a pastry bag with a round or star tip and piped into a round shape. Proceed with the spoon to form the indentation in the center. Allow yourself to be creative in shape and size that suits you.
4. Lightly sprinkle powdered sugar on top to help cook faster. Bake in the preheated oven at 250ºF (120˚C) for 15 minutes, then lower the temperature to 200˚F (95˚C) and bake for 1 hour and 15 minutes more. Turn off the oven and let cool completely in the oven. Once the meringue has cooled, it can be lifted off the tray easily.
5. Whipped Cream Filling: Beat the cream with the sugar until stiff peaks are form. To serve, filled the pavlovas with cream and top with fruit or fruits of your choice.
Yield: Eight personal size 5" pavlovas or one large pavlova 9" wide (21 cm).
"I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition." - Martha Washington