Summer Fruit Pavlova. It’s peak strawberry season; tennis rackets are in full swing at Wimbledon. But even if the weather isn’t playing ball. Excuse the tennis pun. I thought it would be nice to write about one of my family’s favourite desserts. Pavlova, a big pile of meringue with an icky-sticky marshmallow-like centre. Piled up with whipped cream and topped with fruit. For more birthday celebrations than I can remember a huge Pavlova is always my mum’s go-to show-stopping dessert.
A little bit of Pavlova History
The creation of Pavlova or Pav is fought over by Australians and New Zealanders. Each nation staking a claim to this delicious culinary confection. Meringue, fruit and whipped cream desserts originated in eighteenth-century Germany. A Baiser Torte is made by sandwiching meringue biscuits with cream and nuts. The Pavlova as we now know it is named after the famous Russian ballerina Anna Pavlova. In homes across the Antipodes it is a holiday staple, especially at Christmas.
The first mention of a Pavlova of New Zealand is in the form of a multilayered jelly. The Australians believe the dessert was invented in a hotel in Perth. Possibly it was named after a dinner complimented the chef saying the meringue was ‘as light as Pavlova’. Today, the dessert will likely be topped with kiwi fruit in New Zealand and passionfruit and pineapple in Australia. Back at home, my mum uses summer fruits and a handful of toasted almonds. It is so poplar she normally makes a spare so we can all have seconds.
The Secret to a good Pavlova
Whatever the origin of the Pavlova it is easy to make, stiffly beat egg whites. Then add caster sugar, an acid such as as lemon juice, white wine vinegar, or cream of tartar. Finally, a little cornflour for that gooey centre. Some people also add some vanilla extract but I just use vanilla sugar. My top tip is to ensure all your equipment is sparklingly clean and fat-free. Any hint of grease will prevent your egg whites from whisking up. The best eggs to use are the oldest ones you have as their whites will be thinner than fresh eggs and foam up to a bigger volume.
Summer Fruit Pavlova
Ingredients
- 6 free-range Egg Whites
- 375 gr Vanilla infused Caster Sugar
- 1 Dessertspoon Cornflour
- 10 ml White Wine Vinegar
- 750 gr Summer Fruits washed and dried
- A tub of Sorbet of choice my favourite is Blackcurrant ( Optional )
- 500 ml Jersey Double Cream
- 25 gr Icing Sugar
- 1 teaspoon Vanilla Extract
- A little extra Icing sugar and fresh mint leaves to garnish
Equipment
- Electric Whisk or Kitchen Blender
- Baking Parchment / greaseproof paper
Instructions
- Preheat your oven to 300 F / 150 C / Gas Mark 2.
- Line two baking trays with baking parchment and draw eight circles using a tea cup as a template.
- Scrupulously clean a large mixing bowl and whisk up the egg whites to form stiff peaks, then slowly incorporate the vanilla sugar one spoon at a time whisking continuously. Finally, whisk in the vinegar and cornflour.
- Carefully spoon the mixture into a large piping bag and pipe around the stencilled circles. Fill in the centres and pipe around the edges building them up until all the mixture is used.
- Transfer to the oven and bake for forty-five minutes, then turn off the heat and leave the Pavlovas to cool completely inside the oven. If you prefer to make a single large Pavlova spoon the mix onto the greaseproof in a circle shape making a dip in the middle. Cook in the oven for an hour before leaving to cool.
- The finished Pavlovas can be made a day in advance.
- Whip the double cream with the icing sugar and vanilla until thick then spread it over the meringue. Add a large scoop of sorbet in the middle of each Pavlova and surround with fruit. Slice the strawberries in half if they are too large. Decorate with mint and icing sugar and serve.
Notes
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