The Story
This dessert is named after a Russian ballerina who toured New Zealand and Australia in the 1920s, and both countries say they made it first. Historians have dug through old cookbooks, and the friendly argument goes on. We are staying out of it and just getting a fork.
On both sides of the Tasman Sea it is the dessert of summer holidays and big family lunches. The trick is a low oven and a slow cool-down, which gives you a shell that cracks when you cut it and a middle that tastes like toasted marshmallow.
Ingredients
- 4 large egg whites, at room temperature
- Pinch of salt
- 1 cup (200 g) superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups (300 ml) cold heavy cream
- 1 tablespoon powdered sugar
- 1 1/2 cups (about 225 g) strawberries, hulled and halved
- 2 kiwis, peeled and sliced
- 2 passion fruit, halved
Steps
- Heat the oven to 250°F (120°C). Draw an 8-inch (20 cm) circle on a sheet of parchment, flip it over and lay it on a baking sheet.
- In a very clean bowl, beat the egg whites and salt on medium speed until they hold soft peaks.
- Turn the mixer to high and add the sugar a spoonful at a time. Keep beating until the meringue is thick and glossy and feels smooth, not gritty, when you rub a little between your fingers. This takes 6 to 8 minutes.
- Sprinkle the cornstarch over the meringue, add the vinegar and vanilla, and fold them in gently with a spatula.
- Spoon the meringue onto the circle. Build up the sides a little higher than the middle, so there is a shallow nest for the cream.
- Bake for 1 hour 15 minutes, until the outside is dry and pale cream in color. Turn off the oven, prop the door open a crack and let the pavlova cool inside for at least 1 hour.
- Just before serving, whip the cream with the powdered sugar to soft peaks.
- Slide the pavlova onto a plate, spoon the cream into the middle and pile on the strawberries and kiwi. Scoop the passion fruit pulp over the top and serve right away.
FAQs
Why did my pavlova crack?
A few cracks are normal and get hidden under the cream. Big cracks usually mean the oven was too hot or it cooled too fast, so keep the door propped open while it cools.
Can I make it ahead?
Bake the meringue up to a day ahead and keep it in an airtight container at room temperature. Add the cream and fruit right before serving, or it will go soft.
