Pavlova is a sophisticated and elegant dessert that comes to mind at holiday time. It never goes out of style. Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light, inside, usually topped with fruit and whipped cream. Once you try this seemingly difficult dessert, you will realize it is not daunting at all and the meringue shells can be made ahead 3–4 days in advance and stored in an air-tight container. When last-minute holiday guests show up, just make your topping in 5–10 minutes and poof—you have a fabulous dessert which will wow your guests!
As an owner and a baking artist, I love all things beautiful and the endless creativity that we can bring to our tables to impress family, friends, and clients. The Holidays are a wonderful time for all of us to enjoy one another’s company and through passing down of special holiday recipes, the memories and legacies of loved ones are kept alive for generations. Here, I share a super quick and delicious recipe.
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Skill Level: Easy/Medium
Cost to Make: $8-$10
Servings: 14 to 15 pavlovas
For Mini Pavlovas
- 6 egg whites at room temperature
- 1 cup white granulated sugar
- 2 tsp cornstarch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp powdered sugar
- 4–5 cups fresh fruit (blueberries, raspberries, sliced strawberries)
- Mint leaves for garnish
- Preheat the oven to 225˚F. Line a large baking sheet with parchment paper.
- Using your stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form. With the mixer on, gradually add 1 cup of sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Use the folding method to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp cornstarch and mix until well blended.
- Pipe meringue onto the parchment paper using a Wilton 1M tip. Indent the center with a spoon to allow room for cream. Bake at 225˚F for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. Outsides will be dry and crisp to the tap and very pale, cream coloured, and the insides will still be marshmallow soft.
- Transfer the pavlova with the parchment paper onto a rack and allow it to cool to room temperature. Once cool, you can top them with whipped cream and fruit or store in an air-tight container for 3–5 days at room temperature.
How to Make Frosting and Assembly
- Beat cold whipping cream with 2 Tbsp powder sugar in the cold bowl for 2–2.5 minutes or until whipped fluffy.
- Pipe frosting onto the pavlova (I use a Wilton 8B tip).
- Top with fresh fruit and enjoy.
I hope you will find a good response to this unique dessert which anyone can enjoy and the beauty is that it is nice and light tasting after all the heavy indulgences of the holidays.
On behalf of Sugar Blooms Boutique, I would like to wish you and your loved ones good health, happiness, and prosperity in the New Year.