Pavlova For All Seasons
Pavlova is one of those desserts I always thought looked amazing but would be too much hassle to make. Well, I was only right about one of those things, it most definitely looks and is amazing but it’s definitely not too much hassle. As long as you have enough time set aside! Perfecting pavlova is mainly down to cooling and rest time. My best advice would be to make it the night before, bake it low and slow, make sure everything (bowls, utensils) are very clean, your eggs are perfectly seperated and at room temperature and that you use super fine sugar.
Pavlova is the perfect dessert, it’s that dessert that you can’t get enough of when you thought you were too full for dessert and it just so happens to look incredible. I know it’s targeted towards spring\summer but I think the opposite. It’s definitely the lightest dessert I can think of that packs the biggest punch, unless we are counting jelo, but I’m almost positive I’m the only person over 6 and under 70 that enjoys jelo!! Summers are for light mains and heavy desserts and winters are for heavy mains and light desserts!
Pavlova is perfect for spring mornings, summer days, autumn afternoons and winter nights. It’s the girl for all seasons!
PAVLOVA FOR ALL SEASONS
recipe
⏲ PREP TIME: 30 minutes
⏲ BAKING TIME: 1 hour 30 minutes
⏲ RESTING TIME: 6 - 12 hours
🍰 SERVING: 8 slices
EQUIPMENT
mixing bowls
stand mixer/ hand mixer
spatulas
baking tray
cooling tray
INGREDIENTS
Pavlova Base
6 large egg whites (room temperature)
300g super fine sugar
5g/ 1 tsp vanilla extract
7.5g/ 1/2 tbsp cornstarch
5g/ 1 tsp cream of tartar
Topping
350ml heavy cream
15g/ 1 tbsp confectioner sugar
5g/ 1 tsp vanilla extract
1 pack strawberries (fruit of choice)
INSTRUCTIONS
1. Preheat oven to 400°F, 200°C.
2. Draw out an 8 or 9 inch circle onto baking paper and turn over onto a large baking tray.
3.
Beat your room temperature egg whites, low to medium, in your stand mixer until white soft peaks form. This could take up to 10 minutes.
Make sure your mixing bowl and beater are bone dry. I rub a little vinegar along the bowl and whisk to be sure.
4.
With your mixer on low, add your sugar, one tablespoon at a time. Mix on medium until sugar is fully dissolved and your egg whites are thick and glossy, holding their shape.
Rub a little mixture between your fingers to feel that the sugar has fully dissolved. Mix again if not. Don't be afraid to take a little time at this. You want your meringue to be perfectly smooth and glossy.
5.
Add your cornstarch and cream of tartar and mix on high for about 30-60 seconds until fully combined. Alternatively, mix it through with a spatula.
6.
Using a spatula, spread your pavlova mix inside your circle, nice and high, with soft round edges.
You can make a dent in the middle or leave it even. It depends on wether you want your filling more inside the meringue or on top of it.
7.
Put your pavlova into the oven and turn the temperature down to 220°F, 100°C. Leave in the oven for 90 minutes. Don't peek!!
8.
Turn of the oven and leave the pavlova inside to cool completely. I like to leave it in overnight and then transfer it to an airtight container until she's ready to be dressed.
Dressing your Pavlova
1.
Mix your heavy cream, confectioners sugar and vanilla extract on medium in your stand mixer or with an electric/hand whisk.
2.
Once your cream is thick and smooth with stiff peaks you are good to go!
3.
Spread your cream on top of your pavlova and decorate with whatever chopped fruit you desire. I always like to use strawberries, it looks and tastes delicious, but feel free to use your favourite.
4. I finish mine with a dusting of confectioners (icing) sugar.
