Sunday, July 21, 2013

Pavlova Recipe

new zealand pavlova
Y'all, I've never tried Pavlova or even heard of it until I started working for Kiwi folks (New Zealanders). It is the perfect summertime dessert! It's light, airy, and crispy all at the same time! I am officially obsessed with this dessert. The best part is the meringues last for ever! I've kept them for several weeks in a zip lock. This is what I did...

275° || 1.5 hours
Mini Pavlova
6 egg whites (room temperature)
1 1/4 cup sugar (white or brown)
1 1/2 teaspoon corn starch
2 teaspoons lemon juice
2 teaspoons vanilla
Pinch of salt
Whip Cream
1 cup heavy whipping cream
Sweeter of your choice
*I found I liked my whip cream with no sweetener 
since the pavlova and fruit were sweet enough for me

Preheat oven to 275°. Prepare baking sheet with parchment paper. Then to make things run a little smoother, combine sugar and cornstarch and separately lemon and vanilla. Place egg whites and a pinch of salt in a very clean bowl. Next, using an electric mixers whisk attachment (high speed) whip the egg whites and salt until foamy. Incrementally add sugar a few tablespoons at a time. Continue to whip until shiny firm peaks form. Lastly, beat in the lemon juice and vanilla until well combined. 

Using your spatula, mound meringues onto parchment paper. I made mini-pavlovas so they were approximately 3-4" in diameter. You can make them small or large, it is up to you. I mounded my meringues and sort of rounded them off. The fun of pavlova is they all look a little different, check out these Google images of pavlovas. Next, bake the pavlovas for approximately 1.5 hours or until golden brown and firm. After baking is complete, open your oven door and let them stand for about 2 hours. After time has elapsed, remove from oven and carefully remove pavlova from baking sheet and place on serving platter. Don't worry if the pavlova is cracked, this is normal. 

Combine heavy whipping cream and sweetener of your choice in a bowl and using your electric mixer (high speed) whip cream until soft peaks. Just before you serve the pavlova, top with whip cream and fruit of your choice. The pavlova will be slightly crispy on the outside and almost marshmallow like on the inside. It's just delightful! Have fun decorating your pavlova! -Ruth-




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At July 21, 2013 at 4:57 PM , Anonymous Emma Kate said...

Yum, yum, yum! This looks divine! Thanks for sharing! Love all of the pics too!

At July 21, 2013 at 6:52 PM , Anonymous Violet Lulu said...

pavlova is my all time favourite dessert!! You can even buy the meringue nests here pre made in individual or cake size if you're time poor (like me)

At July 21, 2013 at 8:02 PM , Anonymous RuthLoiacano said...

Thanks Emma! And that you for sharing on your 10 things post! Despite the amount of time it takes the Pavlova to cook, it's a pretty easy dessert to make!

At July 21, 2013 at 8:05 PM , Anonymous RuthLoiacano said...

YES! It is my new favorite! I have heard all about how you can by pre-made "pav" in AUS and NZ. I've also heard all about the argument of where it originated. One thing everyone agrees upon, is that it was first made for Anna. Hahaha! I love working for Kiwi's ... I learn all kinds of new things about the world! I've also learned to speak better English!

At July 21, 2013 at 8:47 PM , Anonymous Emma Kate said...

I'm definitely going to try it out! It looks like the perfect treat for Summer :)

At July 22, 2013 at 2:17 AM , Anonymous Charlotte said...

I've never tried making pavlova but have been dying to for months. Definitely pinning this and trying it soon! :)

At July 22, 2013 at 7:41 AM , Anonymous RuthLoiacano said...

Awesome! It sounds really complicated, but it was fairly easy. The hardest part was the wait time!!!

At July 22, 2013 at 9:44 PM , Anonymous Ca4ole said...

Yep, nothing beats a good pav! Cheers from another Kiwi!

At July 23, 2013 at 7:54 AM , Anonymous RuthLoiacano said...

I seriously agree! I love you Kiwi's !!! I hope to make a visit to our Tauranga office sometime during your summertime! Do you live on the North or South Island?

At July 23, 2013 at 2:27 PM , Anonymous Ca4ole said...

Ruth, am mainly based in Auckland. Let me know when you are coming and maybe we could have a coffee!

At July 23, 2013 at 2:39 PM , Anonymous RuthLoiacano said...

OH, Auckland is only a couple of hours from Tauranga, aye? (yes, I also talk like a Kiwi now too!)

At July 23, 2013 at 4:33 PM , Anonymous Ca4ole said...

Ruth, when you fly in you are almost certain to fly in to Auckland Airport ! Tauranga is just over a 2 hour drive from Auckland.
PS Ay at the end of sentences is spelled ay, I think....

At July 25, 2013 at 3:45 AM , Anonymous Jen umm said...

great inspiration! you take really amazing pictures, the framing is brilliant, love the first pic! it such a coincidence that you made a pavlova because i had one yesterday for dessert, its my favourite sweet food!!

thanks for sharing!

I have been following you now via bloglovin for a long while. if you like we can follow each other on bloglovin :)

let me know!


At August 20, 2013 at 5:36 AM , Anonymous Consuelo Morcillo said...

Loooove this, what a nice summer dessert! Can't wait to try it :-)

At August 20, 2013 at 7:43 AM , Anonymous RuthLoiacano said...

Thanks! It is so tasty, almost like a crispy marshmallow! Let me know how it turns out!!!


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