Pavlova with Fresh Fruit
A meringue shell crisp on the outside, marshmallow-soft inside, crowned with whipped cream and tangy fresh fruit. Light, spectacular, and airy like a dancer suspended in midair.
A meringue shell crisp on the outside, marshmallow-soft inside, crowned with whipped cream and tangy fresh fruit. Light, spectacular, and airy like a dancer suspended in midair.
They did me the honor, in those far-off lands, of giving my name to a confection — and what a confection! As light as a tarlatan veil, as white as my swan costume. A shell of whipped egg whites, crunchy on top and tender as a cloud within, crowned with cream and fruit. What could I dream of more fitting than a dessert that, too, seems to want to take flight?
- •Egg whites — four (meringue structure)
- •Fine sugar — two cups (meringue)
- •Vinegar and cornstarch — a dash / a spoonful (marshmallow heart)
- •Heavy cream — a bowl (topping)
- •Seasonal fruits (strawberries, passion fruit) — as desired (tangy garnish)
Pavlova with Fresh Fruit
A meringue shell crisp on the outside, marshmallow-soft inside, crowned with whipped cream and tangy fresh fruit. Light, spectacular, and airy like a dancer suspended in midair.
Why this dish? This is THE dessert that bears her name: an airy meringue cake created in the 1920s during her triumphant tours of Australia and New Zealand in homage to her lightness as a dancer, said to evoke her tutu. No dish links Anna Pavlova more directly to cuisine.
They did me the honor, in those far-off lands, of giving my name to a confection — and what a confection! As light as a tarlatan veil, as white as my swan costume. A shell of whipped egg whites, crunchy on top and tender as a cloud within, crowned with cream and fruit. What could I dream of more fitting than a dessert that, too, seems to want to take flight?
Ingredients (period version)
- Egg whites — four (meringue structure)
- Fine sugar — two cups (meringue)
- Vinegar and cornstarch — a dash / a spoonful (marshmallow heart)
- Heavy cream — a bowl (topping)
- Seasonal fruits (strawberries, passion fruit) — as desired (tangy garnish)
Ingredients
- Egg whites at room temperature — 4 (≈ 140 g) (structure)
- Fine granulated sugar — 250 g (meringue)
- White vinegar or lemon juice — 1 tsp (soft center)
- Cornstarch — 1 tsp (marshmallow heart)
- Heavy cream — 300 ml (topping)
- Fresh fruits (strawberries, raspberries, kiwi, passion fruit) — 300 g (tangy garnish)
Method
- Whip egg whites to stiff peaks, then add sugar spoonful by spoonful while whisking until the meringue is smooth, glossy, and forms a beak.
- Gently fold in vinegar and cornstarch with a spatula.
- Shape a thick disc on a baking sheet, slightly hollowing the center, and bake at 120°C for 1 hour 15 minutes, then let cool in the oven with the door ajar.
- Just before serving, top with whipped cream and fresh tangy fruits.
How it was made : The dessert's origin is disputed between Australia and New Zealand, both claiming its creation in the hotels where the ballerina stayed during her 1920s tours. The technique of a soft meringue with a marshmallow heart (thanks to vinegar and cornstarch) is what distinguishes pavlova from a dry classic meringue.
The contemporary twist : Make mini pavlovas, each topped with a single bright fruit — a row of little white swans on the plate.
Anna Pavlova · Charactorium