There are some desserts that leave a lasting impression, and Pavlova is undeniably one of them. What's funny is that the last time I made one for my friends, they were convinced it was Russian! There is a connection, though: Pavlova was actually created in honor of the famous Russian ballerina Anna Pavlova during her tours of Oceania in the 1920s. The airy white meringue was meant to evoke the lightness of her tulle tutu . Originating in New Zealand and later popularized in Australia, it's the texture of this meringue that truly captivates. Imagine: a thin, crisp shell, a center as soft as a marshmallow, all topped with airy cream and tangy fresh fruit. It's the ultimate festive dessert, both beautiful and surprisingly light. Ready to master the meringue? It's not difficult, but you need to plan ahead, either the day before or in the morning, to prepare it. I've chosen to present the traditional New Zealand version, kiwi pavlova, garnished with pomegranate for a touch of color.
Ingredients
Preparation
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Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper. Place the whisk and the bowl (preferably metal) in the freezer for at least 30 minutes. The heavy cream should have been in the refrigerator for at least 24 hours.
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To make stiff peaks: In a bowl, whisk the egg whites at medium speed until they become frothy. Then, increase the speed and gradually add the caster sugar, one spoonful at a time, to dissolve the sugar completely. Continue whisking until stiff, glossy peaks form.
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Add the cornstarch and white vinegar or lemon juice: sift the cornstarch over the meringue, add the vinegar, then gently fold it in with a spatula. This will give the meringue a soft and melt-in-your-mouth texture.
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To make the mini pavlovas: drop spoonfuls of meringue onto the baking sheet, forming small nests about 8 cm in diameter, making a slight indentation in the center to hold the filling later. You can use a piping bag, piping a solid circle first, then a second circle on top, leaving a hole in the middle.
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Bake: Place the pavlovas in the oven and reduce the temperature to 100 degrees Celsius (212 degrees Fahrenheit) for approximately 1 hour and 15 minutes. They should remain crisp on the outside but still soft inside. Turn off the oven and let the meringues cool inside with the door slightly ajar to prevent cracking.
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Prepare the whipped cream: in a very cold bowl, whip the liquid cream with the icing sugar until you obtain a firm whipped cream.
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To garnish the pavlovas: when serving, place a tablespoon of whipped cream in the center of each pavlova, then add the kiwi slices and sprinkle with pomegranate seeds which will bring a colorful and tangy touch.
Note
- Storage : Unfilled pavlovas can be stored in an airtight container for 2 to 3 days, away from moisture. Fill them only before serving to preserve their texture.
