The best summer desserts are the ones that are easy to make, can be made ahead of time, and always get ooh’s and aah’s whenever they are served. Pavlova is all that and more. It is so versatile…think of it as a crisp little cloud filled with fruits, whipped cream, chocolate mousse, lemon curd, ice cream…the possibilities are endless.
The ingredient list for this luscious dessert is very short…basically egg whites and sugar…beaten to very stiff peaks. Early season local berries aren’t usually very sweet, but I was lucky enough to find some that were ripe and juicy and decided that small pavlovas were the way to show them off. The recipe I’m sharing is by INA GARTEN, but most of the recipes for meringue are basically the same. The sugar-egg white ratio is usually 1/4 cup sugar to 1 egg white so if you want to decrease or increase the recipes it’s easy to do.
If you haven’t made meringue before you are in for a treat. Meringue is simply a mixture of egg whites and sugar that are beaten together. When beaten, egg whites can expand to up to eight times their original volume. Sugar not only adds sweetness, it also stabilizes the egg whites by coating them with sugar so they can be beaten longer and don’t dry out as fast. Sugar also decreases the volume and lightness of the meringue, so it is important that the sugar be added gradually, and usually never before the egg whites have been whipped to at least four times their original volume. The amount of sugar and method used varies depending on what you want to do with the meringue. Less sugar creates a softer meringue for toppings on cakes or pies; more sugar creates a harder meringue used for piping into shapes. Many meringue recipes call for caster sugar which has granules much finer than ordinary sugar. If you want super fine sugar simply pulse regular sugar in a food processor for a few seconds. To be sure that the sugar has dissolved in the beaten egg whites rub a dab of whites between two fingers. If you feel granules, beat another minute or two until they dissolve.
This recipe makes one 9-10 inch meringue or six 4-1/2 inch individual ones. To make sure you end up with the size you want draw the desired size circle on a sheet of parchment paper with a pencil. Place the paper pencil side down on a baking sheet. Spoon the meringue inside the marked area and spread with a spatula or spoon to the desired size. Make a small depression in the centers. The meringues don’t increase in size as they bake…they dry out and become very crisp. The photo on the bottom left is unbaked meringues…the ones on the right are baked. They are baked in a warm oven… 180-degrees… so they are actually just drying out. If you want to get fancy you can pipe the meringue onto the parchment paper. Pastry bags and I don’t always get along so forming the shells with a spoon works for me.
Once you try this recipe you will see how easy Pavlova is to make and how much your family and friends enjoy it. I folded melted white chocolate into the whipped cream filling this time and it was delicious with those beautiful strawberries. Assemble the Pavlovas an hour or two before serving so the filling has a chance to soften the meringue just a little bit. Melt several tablespoons of homemade strawberry jam in the microwave for a few seconds and drizzled it over the berries if desired.
Meringue shells keep for several days in an airtight container. EATON MESS is another great dessert that uses the same ingredients as this Pavlova…it’s just assembled a little differently.
- 4 extra-large egg whites, at room temperature
- Pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- ½ teaspoon pure vanilla extract
- 4 ounces (90g) white chocolate
- 1-1/2 cups whipping cream
- Preheat the oven to 180 degrees F.
- Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- For the white chocolate cream, melt the chocolate in the microwave by heating in 10-second bursts until completely melted. Mix ½ cup of cream through the melted chocolate to form a soft ganache. Whip the remaining cream to soft peaks and fold through the white chocolate ganache. Store in the fridge until ready to serve.
- Just before serving, spread the cream over the top of the cooled pavlova and top with the strawberries. Sift over a little icing sugar and serve immediately.
That is such a beautiful dessert, Cathy! This is the perfect time of year to make them with strawberries or rhubarb.
Susan recently posted..Snickerdoodles, Adventure Walks and Mother’s Day
Rhubarb sounds wonderful, Susan. Blueberries are good too…and raspberries. I love berry season.
Cathy recently posted..Strawberry White Chocolate Cream Pavlova
Cathy, somehow we must have our DNA connected! I’ve made this recipe by Ina because I’m such a fan of hers, too. I’ve loved meringue all of my life, and this recipe is truly very easy to make. I love that you added white chocolate to the cream. What a terrific idea, and I cannot wait to duplicate that as well. Thanks for reminding me about Eaton Mess. That’s awesome!
Foodiewife recently posted..Daffodil Cake (Angel Food Cake)– and my baking “blooper”
Thanks, Debby. I love this recipe because it is delicious and I can always count on it. I think we do have a DNA connection somewhere…lol. Chocolate whipped cream is good with the strawberries too.
Cathy recently posted..Strawberry White Chocolate Cream Pavlova
Hi Cathy. What an elegant looking dessert! A friend of mine recently posted a Pavlova cake she made and it looks so good!!!!
Hope you are well!
xo Kris
So pretty and so appropriate for the season.
I find they are summer beauties!
Monique recently posted..Jacques,Alain and David Rocco~And …
These are beautiful Cathy!
Liz@Virtually Homemade recently posted..Frozen Raspberry Cheesecake
Pavlova is my favorite dessert! This one looks particularly delicious. I’ll be making it for sure.
Karen@Mignardise recently posted..Cook Book Winner and Old Favorites
Hi Cathy, wow what a showstopper! I absolutely love this, perfect dessert for having guests over. Just pinned!
cheri recently posted..Kale and Tomato Salad
What a beautiful presentation and the white chocolate would just take it over the top.
Madonna
Madonna/aka/Ms. Lemon recently posted..Easy Yeast Rolls
These are indeed showstoppers and i’m sure get a lot of wows. I’ve never tried making them myself, but if I do, I will definitely use this recipe. Hope you are having a nice weekend Cathy.
Sam
Sam @ My Carolina Kitchen recently posted..Macaroni & Cheese with Spanish Chorizo & Grilled Chicken Tapas
How I do love pavlova. It always reminds me of a trip so long ago to New Zealand. It was the first time I had this wonderful dessert. Then to pair it with cream and fresh strawberries, oh to swoon with delight.
Marilyn recently posted..A Fairy Lives Here
Looks super good Cathy
Larry recently posted..2014 Charleston Trip – Rally day 3
This is so beautiful! A perfectly light summer dessert, Cathy.
Angie@Angie’s Recipes recently posted..Coeur de Boeuf Salad with Balsamico Cream and Argan Oil
I’ve never made these but your tutorial is awesome. Makes me want to whip up a batch.
Debra recently posted..Garden Update
Wow, what a gorgeous presentation of the dessert on your pretty strawberry platter, Cathy! Wouldn’t this be beautiful for a ladies luncheon?
Kitty recently posted..Heath Bar Cookies
Wow, this is beautiful. Would be spectacular for our XMAS get together.
I think that Pavlova is the perfect summer dessert. I have better luck in an electric oven than in my gas oven, but the dry summers we have here are helpful. Eton Mess is a favourite too!
Can you let me know where your booth is at the market?
How beautiful! Pavlova is one of my favorite summer desserts, and this version, with the white chocolate whipped cream, sounds sublime. I’ve got to give this one a go!
http://adribarrcrocetti.com/main/2014/05/16/step-by-step-to-a-savory-crostata/
I love pavlova but I’ve never made one myself. Your beautiful dessert has me thinking I should try making it.
Karen (Back Road Journal) recently posted..Tips On Growing Tomatoes Successfully
I’ve made Eton Mess with rhubarb, and it was great. However, I think the bright red of the strawberries is more striking, don’t you? And what fun to have the white chocolate cream!
Donna Hay mag is pricey, but worth it. I’ve saved every one. Always strange to see the complete opposite seasons!
Barbara recently posted..Polenta and Rhubarb Slices
these look divine :0)
So beautiful! Did you know this is a “national” Desert for New Zealand, sort of like apple pie is for the US. A dear freind from there makes this in a lagre cake size for us when we visit. My gilrls love it. I think this individual size is more manageable for us. With white chocolate…divine! Jsut like the ballerina.
Linda recently posted..Paris Poached Eggs for Family Game Day
Oh yes, I love Pavlova and used to make it all the time! Thanks for the reminder of what a lovely dessert this is!
I’m a new follower on Pinterest.
Karee
I’ve never had pavlova before. It looks AMAZING.
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