Pavlova
A billowing meringue with a crisp shell and a marshmallow heart, crowned with whipped cream and bright fruit: the celebration cake New Zealand calls its own.
The whole recipe in 60 seconds
Pavlova, in 5 ideas
- Pavlova is texture theater. Shattering crust outside, soft marshmallow inside, and the contrast is the entire dessert.
- Cornstarch and vinegar are the marshmallow secret. They keep the center soft while the shell sets crisp.
- The meringue bakes low and cools in the oven with the door ajar. A sudden chill is what cracks and sinks lesser pavlovas.
- Sugar goes in a spoon at a time, whipped to a total dissolve. Undissolved sugar weeps syrup in the oven and ruins the shell.
- Top it at the last minute, and lean tart with the fruit. Passion fruit and kiwi cut the sweetness the way the inventor intended.
What you need
Ingredients
- 6 egg whites, at room temperature
- 1 1/2 cups superfine sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 2 kiwis, peeled and sliced
- 1 cup strawberries, hulled and halved
- Pulp of 3 passion fruits
How to make it
Method
Heat the oven to 300 °F (150 °C). Draw a 9 inch circle on parchment and set it on a baking sheet.
Whip the egg whites to firm peaks. Add the superfine sugar a spoonful at a time, whipping hard after each, until the meringue is thick, glossy and not at all gritty between your fingers.
Fold in the cornstarch, vinegar and vanilla gently.
Mound the meringue inside the circle, building the sides a little higher than the center, with swirls and peaks as you like.
Put it in the oven and immediately turn the heat down to 250 °F (120 °C). Bake for 1 hour 15 minutes, until the shell is crisp and pale cream colored.
Turn the oven off and leave the pavlova inside, door ajar, for at least 1 hour, until completely cool.
Whip the cream with the powdered sugar to soft peaks. Pile it onto the pavlova and arrange the fruit over the top, finishing with the passion fruit pulp. Serve within the hour.
Assemble pavlova as close to serving as humanly possible: an hour of sitting is the outer limit before the crust starts to sigh.