Monday, July 18, 2011

Traditional Pavlova makes a comeback!

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My mother in law made this traditional Pavlova last Memorial Day weekend and I just had to ask her for the recipe. Like a huge meringue cookie, it's got a crispy outside and a chewy fluffy inside, and when smothered in whipped cream and fresh berries, this dessert is bound to please everyone in your family! It really seems like it's making a comeback as I have been seeing more and more recipes and pictures pop up online about it in the last few months!

Traditional Pavlova

1 C superfine sugar
1 T cornstarch
4 large egg whites, at room temperature
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
1 tsp white vinegar
1 C whipping cream
2 pints mixed berries (strawberries, raspberries, blueberries, blackberries)

1. Preheat oven to 275 degrees. Line a cookie sheet with foil or parchment paper. Using a 10 inch round cake pan or plate as a guide, lightly trace a circle (use a toothpick on foil or a pencil on parchment). Set aside.
2. In a small bowl combine 1/4 C sugar and the cornstarch; mix with a fork until smooth.
3. With a mixer on high speed, beat the egg whites to a foam; add the salt and cream of tartar. Continue to beat until soft peaks form. Gradually add the remaining 3/4 C sugar, 2 T at a time, while beating constantly, until peaks stiffen. Beat the cornstarch mixture until just blended. Add the vanilla and vinegar, continuing o mix until just blended. Spoon the mixture onto the cookie sheet. Using the circle of paper as a guide, spread the meringue into a large "nest" using the back of a tablespoon (the edges should be 1 1/2 inches high, and the center should be shallow). Bake for 1 hour and 15 minutes. Turn the heat off and leave the meringue in the oven for 1 hour to dry thoroughly. Remove and cool completely on a wire rack.
4. Peel the paper from the bottom of the meringue, and place the dessert on a serving dish or cake plate. Just before serving, whip the cream into soft peaks and spoon into the center of the meringue. Top the whipped cream with the fruit and serve immediately.

Serves 8


Baking is my Zen...sweet nibbles for the soul said...

This looks wonderful!


Lara said...

It sure was! One of my most favorite desserts now!

kat said...

My Scottish girlfriend makes this for birthdays, so good!

Old Nick said...

Lara, thanks so much for your macro photos of bananas on Flickr. I'm collecting pictures for a series of visual writing prompts for my site at and those are perfect. :) Thanks! Will credit, of course.

Old Nick said...

Oh wait! I searched creative commons and some of your photos appeared, but now I'm noticing that most of these are "all rights reserved." May I use these macros, and if so, under what conditions? :)

Sorry to leave this as a comment on your blog, but I couldn't find an e-mail address anywhere. Thanks for your time and trouble. Cheers!

Lara said...

Nick, go ahead and use them as long as they're credited! :) if you link me to which one, I can make it available!

Thanks everyone!

Aarthi said...

Hai Dear

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