Pavlova

Courtesy Gale Gand, ?Butter Sugar Flour Eggs? by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Sweet DreamsEpisode: Effortless Elegance

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
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Level:
--
Yield:
8 to 10 servings

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Ingredients

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
1 1/4 cups heavy cream
2 tablespoons light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Directions

Preheat oven to 350 degrees.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

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Comments & Reviews

recipe Pavlova
Nicole Pembroke Pines, FL 10-04-2009
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Perfect
Rated: 5 stars out of 5

This came out perfectly no complaints. All my guest licked their plates and wanted more.
recipe Pavlova
lori rocklin, CA 07-03-2009
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Light and Delicious!
Rated: 5 stars out of 5

This dessert was so light and delicious. Very little effort for such a wonderful treat.
recipe Pavlova
Monique New York, NY 12-27-2008
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Fun Change
Rated: 5 stars out of 5

I made this dessert twice over Christmas; once at my parents' house and the second time at my husband's family's house. Both... times, the dessert was enjoyed by all and even the kids asked for seconds!!! It's super light and if you use light cream, it's even healthier. Note: If you use light cream, you must use cream of tarter as it won't whip up on its own.Read more
recipe Pavlova
Tanille Jasper, AL 12-19-2008
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wonderful
Rated: 5 stars out of 5

I've used this recipe for many years, ever since it first aired. I've made it every year for christmas, because my kids, and... my nieces and nephews request it every year. I must admit, I dig into them myself. I make small personal size ones because they like to have their own little cake. Thanks for introducing me to this holiday tradition.Read more
recipe Pavlova
Cecile Chantilly, VA 12-17-2008
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Wows them everytime!
Rated: 5 stars out of 5

Everytime I make this recipe, I get marriage proposals (from married men!). I love Gale Gand's recipes and this one was no... different. So easy to make. I love to play around with what ever fresh fruit I can find at the market. I agree with the other reviewer that even if you had just one fruit, it would still be delicious. If you've never had Pavlova before, you might read this recipe and think, "I don't get it, how can it be so yummy when it's just meringue and whipped cream?" Just do yourself a favor and try and it and I guarantee you won't be disappointed. The flavor reminds me of clotted cream and fruit on a scone.Read more
recipe Pavlova
Anonymous 05-18-2008
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Scrummy
Rated: 5 stars out of 5

Gale's recipes are always reliable; this one is no exception. It's also incredibly easy. I cool my custard pies in the... oven with the door cracked open, too, so her recommendation for cooling the meringue made perfect sense to me. All I had around were strawberries, but it worked out fine. No harm, no foul. The whole point of this dessert is to make it what you want, anyway.Read more