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I love a light dessert. You know the kind – those ones that are just the right amount of sweetness on your tongue at the end of a meal. They’re not too filling, but they are just the perfect sweet touch. This is definitely true of the lovely pavlova. The pavlova was said to have been created in New Zealand for the famous ballerina – Anna Pavlova while she was touring there in the 1920s.
The base of a pavlova is similar to a meringue. It’s egg whites beaten until stiff with sugar, and then some vinegar added and slow baked at a low temperature. It’s a dessert that melts in your mouth – literally. They’re puffy and gorgeous and can topped with whatever you like! This particular pavlova is topped with a homemade vanilla whipped cream and juicy figs. This recipe is a crowd pleaser and is way easier than you might think to make!
Let’s get started!
Ingredients
For the meringue base
- 1 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 4 large egg whites
For the topping:
- 1 cup cold heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 2 cups diced figs (or any fresh fruit)
Instructions
Step One. Make sure the oven rack is on the lower third of the oven and set it to 250 degrees. Line a baking sheet with parchment paper and trace a 9″ circle on the parchment paper using a dinner plate as your guide (if you’re making mini pavlovas, use drinking glasses as your guide). Turn the parchment over.
Step Two. Put the egg whites in a stand mixer and beat on low. After a few minutes, move the speed up to medium. When the egg whites have reached soft peak consistency (when you turn the whisk over and the peaks dip over), begin adding the sugar and cornstarch a little at a time. Gradually increase the speed and when all of the sugar has been added, you should be at maximum speed. Continue beating the egg whites until you form stiff peaks (if you turn the whisk over and the mixture doesn’t dip over). Add in the vanilla and vinegar and mix for 20 seconds to full combine.
Step Three. You can either use a pastry bag to pipe a clean design for the pavlova, or you can simply use a spatula and scrape the mixture from the bowl into your circle outline. Fill in the entire circle – with it a little higher on the edges. You can make it smooth or with billowy lumps – your choice!
Step Four. Bake the meringue for 70 minutes (for 1 large pavlova) or 50 minutes for the mini pavlovas. They are done when the outsides are dry to the touch. The interior of a pavlova should be marshmallowy. It’s fine if cracks form in the crust.
Step Five. For the topping: Combine the heavy cream and granulated sugar and whip until it’s a fluffy cloud of a mixture. Add the vanilla in at the end and fold it in to combine.
Step Six. Top the pavlova with the whipped cream and then the diced fruit on top. Serve immediately.
TIP: The pavlova base can be made the day before and kept in an air-tight container in the fridge. Just add the whipped cream and fruit before serving.
Items Used:
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