New Zealand - Pavlova
Who remembers this post from way, way back on Instagram? Who has had a pavlova? Isn’t it delicious? The marshmallowy insides, the crispy outside. Yum. I’m melting just thinking about it.
While Kiwi is a more traditional topping, this really can be flexible enough for ANY fruit. I’ve seen a lot of photos with passionfruit. Me on the other hand, would LOVE a mango-strawberry topping. Drool.
I remember the very first time I tried making this though, haha. The first one totally fell flat in the oven while baking. Why? Because I definitely did not whisk it enough. I had ALMOST stiff peaks, but not so stiff that it held its shape after baking. I knew there was something wrong and I was on a mission to get it right. Paul Hollywood would’ve been proud.
The second attempt came out perfect!
6 egg whites
1 1/2 cups caster sugar
1 tablespoon cornstarch
1 teaspoon vinegar
1 teaspoon vanilla extract
2 cups whipped cream
2-3 kiwis, thinly sliced, or sub other fruit like strawberries
Preheat that oven to about 265F. We’re going to bake this thing low and slow.
Draw a 7-inch circle on a piece of parchment paper and flip the pencil side down on a baking tray. You’ll use this circle as a guide for your pavlova.
Carefully separate your egg whites and yolks. You won’t use the yolks, but even a drop of it can ruin it for you. Trust me, it’s happened to the best of us. It sucks. Add your eggs to a stand mixer — you can also use a hand mixer — as well as a pinch of salt. Turn on your mixer to high. When the egg whites are starting to stiffen, gradually add a little bit of sugar at a time. This will help it to be very stiff and glossy. The overall process should take about 10 minutes.
Sift the cornflour into the bowl, as well as the vinegar and vanilla and beat until combined. Give or take another minute.
You can try the over the head test. If you did it right, you can hold the mixing bowl over your head (or upside down) and it will stay in place without falling out.
Remember that parchment paper circle? Spoon large dollops of the whisked egg whites onto it. You can use the back of the spoon to level the top a little bit. Or you can use a piping bag to pipe some beautiful shapes.
Bake for about 1 hour and 15 minutes. After the time is up, turn off the oven and let the pavlova sit there for a few hours until it has completely cooled. If you’re patient enough, overnight.
Transfer the pavlova to a serving plate and top with the whipped cream and fruits.
Recipe adapted from The Kiwi Cook.