PAVLOVA
Even when you think you don’t have room for dessert, you always have room for pavlova. I grew up in Australia, where it’s very popular. In fact, one of my favorite childhood memories is of my mum grating peppermint crisp (a mint chocolate bar) on top of a pavlova one birthday; it really served as the canvas for just about any topping.
Pavlova is a classic dessert created to honor the celebrated Russian ballerina, Anna Pavlova. It consists of airy meringue—slightly crispy and firm on the outside, soft and marshmallowy on the inside and is topped with fruit and whipped cream. While a pavlova takes just mere minutes to put together, you must be patient with it in the oven.
These days, I like to continue the pavlova tradition by baking them for our Van Leeuwen staff parties each summer—our team loves it! I stick to pretty traditional toppings: berries, kiwifruit, passion fruit, and of course, a generous heap of whipped cream. Most Americans are unfamiliar with fresh passion fruit and, while it’s always a bit of a hunt to find them in New York, it’s so worth the effort. Last time I needed passion fruit for a pavlova, I had my friend Skye, who lives in Topanga in California, mail me five pounds of passion fruit, which shows you the lengths I’m willing to go to for this remarkable dessert. I originally adapted the recipe from my year 9 home economics textbook, Cookery the Australian Way, and after many years of pavlova making, the recipe has evolved into something that has my own distinct imprint.
MAKES 1 (8-INCH) PAVLOVA
SPECIAL EQUIPMENT
Stand mixer
4 large egg whites
1 cup (200 grams) superfine sugar
1 tablespoon (10 grams) cornstarch
1 teaspoon pure vanilla extract
2 teaspoons distilled vinegar
1 cup heavy cream
1½ cups mixed berries (strawberries, blueberries, and raspberries)
1 mango, cubed
1 passion fruit, halved and flesh scooped out
1 kiwifruit, peeled and sliced
1. Preheat the oven to 250˚F; position a rack in the middle. Line a baking sheet with parchment paper and draw an 8-inch circle on the paper. Flip the paper over—you should still see the circle through the paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, starting on low speed and gradually increasing to medium-high, beat the egg whites until they hold soft peaks. Gradually add the sugar, raise the mixer speed to high, and beat until stiff peaks form. Mix in the cornstarch, vanilla, and vinegar.
3. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges and making sure the edges of the meringue are slightly higher than the center. Make a slight well in the center of the meringue for the whipped cream and fruit. Bake for about 1 hour and 15 minutes, until firm and dry on the outside but still white. If the meringue appears to be taking on color or beginning to crack too soon, reduce the oven temperature by 25˚F, and rotate the pan. Once baked, turn the oven off, leave the door slightly ajar (use a wooden spoon to prop it open), and let the meringue cool completely in the oven. This is what you’re looking for: The outside of the meringue should feel firm to the touch if gently pressed, but as it cools you should get a little cracking and you will see that the inside is soft and gooey like a marshmallow.
4. Right before serving, in a cold bowl, using a whisk or a mixer, beat the cream until stiff. Place the pavlova on a serving plate and spread half the whipped cream on top. Cover with the berries, mango, passion fruit, and kiwi. Top with the remaining whipped cream. Serve immediately.
