Pavlova is a dessert that my mom would make for parties at the house all the time when I was younger. It was not until I was older that I realized it was not as common in other households as it was in mine.
For those of you who don’t know, pavlova is an Australian/Kiwi (depending on who you ask, For more information on this rivalry click here) meringue based dessert. It has a crunchy outer layer but the inside is velvety marshmallow. It is typically topped with simple whipped cream and berries.
Pavlova was a dessert I wasn’t the biggest fan of growing up but know I find it delicious. the weird name of pavlova comes from the name of the the Russian ballerina Anna Pavlova. She was the star of her time and the entire world loved her. Which is why they gave her the honor of being immortalized in dessert name form.
The reason I said above that the pavlova is a meringue based dessert and not just a meringue was for a reason. The pavlova differs from a meringue in the fact you add corn starch and white vinegar to the meringue to get that marshmallow center. Whereas a typical meringue is just beaten egg whites with sugar.
A couple of tips for a great pavlova:
- Make sure your tools are grease free when whipping egg whites. I use a small amount of vinegar on a paper towel to wipe my mixer bowl and whisk attachment.
- Make sure the sugar is completely dissolved. If it isn’t your pavlova will weep. (Small beads of syrup that form). Rub a small amount of the meringue between your pointer finger and thumb and if you don’t feel any grittiness all the sugar had dissolved.
- Don’t add all of your sugar at once. Your egg whites might deflate or won’t whip up properly.
Pavlova is a delicious dessert that in it’s simplicity takes some skill to master. It is a dessert you can serve and will impress a crowd without taking hours of labour to make. I personally love making it