This recipe for pavlova is the one we usually use for special occasions in my family.
When we are all get together, my mother and my aunt Carmela, who are great cooks, always bring red fruit pavlova for dessert.
It is a very colourful and easy to make dessert. Meringue, cream and red fruits. I recommend serving this delicacy right after making it, so that it keeps its consistency. And if you wish, you can add other fruits.
It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.
Now that Christmas is approaching, this dessert is ideal to surprise your family and friends. Besides being delicious, it is a very decorative and easy to make delicacy. At the begging the most difficult part is learn how to pronounce it´s name! Pavlova, pavlolva, pablova… but you end up learning it with no problem 🙂
Pavlova Cake or Mini Pavlovas
Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake. I think is the best option if you want to offer your guests the experience of opening the meringue and feeling how it crunches. In this way they can also taste the cream and red fruits as they wish.
The recipe for each option is the same and is just as easy to make, the only difference between the cake and the mini pavlovas is in the size of the nest made with meringue. To make the nest of the tart you use all the meringue and start shaping the nest on the baking paper. On the other hand, for the mini pavlovas you create smaller meringue nests.
With the concave part of a soup spoon start shaping the nest, making a hole in the center. This hollow, where you will later put the cream, is what gives shape to the nest meringue.
I leave it up to your taste! In my opinion, diners experience the magic of pavlova more intensely if everyone has their own piece.
And from one dessert comes another dessert. During the preparation of the meringue, I had five egg yolks left over, and now what do I do with these yolks? I didn’t know what to do with them, so I decided to use them to make a crema catalana.
Easy Red Fruit Pavlova Recipe
- 300 grams icing sugar
- 5 egg whites
- 3 teaspoons cornstarch
- 1 teaspoon white or apple cider vinegar
- 500 ml liquid cream
- 150 grams sugar
- 25 grams vanilla sugar
- 125 grams raspberries
- 50 grams blackberries
- 50 grams pistachios
- Raspberry coulis (optional)
- Preheat the oven to 120º (248°F).
- In a bowl, beat the egg whites until stiff with an electric whisk. When you hit soft peaks form, add the icing sugar a little by little. You'll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.
- Add the cornstarch with a strainer. Keep whipping with the electric whisk on medium speed to keep egg whites from deflating. Now add the vinegar while whipping.
- Once the meringue is ready, it is time to create 6/8 nests for the mini pavlovas or a 20 cm diameter nest for the cake. This nest is created by placing a drop of meringue on top of the baking paper. With the concave side of a soup spoon you begin to shape the nest, making a hollow in the center.
- Put it in the oven and let the meringue bake for 1 hour if you are making the mini pavlovas, and 1 hour and a quarter if you are making the tart.
- Put the liquid cream in a bowl and whip it with an electric whisk. Add the sugar a little bit at a time. Whip for about ten minutes until stiff peaks form.
- To assemble the pavlova, place the cream on the meringue nests and then start decorating with the red fruits, crushed pistachios and raspberry coulis. Et volià! You have an amazing pavlova ready to be enjoyed!