This pavlova recipe is the one we usually use for special family occasions.
When we all get together, my mother and my aunt Carmela, who are great cooks, always bring this red fruit pavlova for dessert.
Is This Pavlova Recipe Easy to Make ?
Yes! Pavlova is an easy to make dessert since you only have to combine meringue, cream and red fruits. Making nests might be the difficult part; however, I have made a video so you could follow me making meringue nests. With practice, you will find it very easy to make, so the only difficult part will be learn how to pronounce it´s name!
What Is The Origin of Pavlova ?
It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.
When Should I Make It ?
It is a delicious and colorful dessert that will dress with elegance any special meal, either lunch or dinner, at home. I recommend serving this delicacy right after making it, so that it keeps its consistency. And if you wish, you can add other fruits.
Now that Christmas is approaching, this dessert is ideal to surprise your family and friends.
How to Make Red Fruit Pavlova
Meringue Nests
1. Preheat the oven to 248°F ( 120°C ).
2. Separate 5 egg whites from 5 egg yolks.
3. In a bowl, beat the egg whites until stiff with an electric handheld / stand mixer. When you hit soft peaks form, add in 300 grams of icing sugar 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.
4. Add in 3 teaspoons of cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium speed to keep egg whites from deflating. Then, add in the vinegar and keep whipping.
5. Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
Pavlova Cake or Mini Pavlovas ?
Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake.
With mini pavlovas, you offer your guests the experience of opening the meringue, feeling how it crunches and tasting the cream and red fruits as they wish. You create a mini pavlova, as shown in the video, by placing a drop of meringue on the baking paper. Then, with the concave side of a soup spoon, you begin to shape the nest, making a hollow in the center.
The recipe for both options is the same, the only difference between the cake and the mini pavlovas is the size meringue nest size. To make the cake 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.
6. Bake for 1 hour in case you are making the mini pavlovas ; otherwise, bake for 1 hour and a quarter if you are making the cake.
Pavlova Cream
7. Pour 500 ml. of liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Gradually, add in 150 grams of sugar and 25 grams of vanilla sugar. Keep whipping for about ten minutes until stiff peaks form.
Pavlova Assembly
8. Pour the cream on the meringue nests and then start decorating with red fruits, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious pavlova!
From one dessert comes another dessert! During the preparation of the meringue, I had five egg yolks left over, so I asked myself what should I do with these egg yolks? First, I didn’t know what to do with them; then, I decided to use them to make a crema catalana.
If you liked this pavlova recipe, I am sure you will also like this no-bake cheesecake recipe.
Red Fruit Pavlova Recipe
Ingredients
Meringue
- 300 grams icing sugar
- 5 egg whites
- 3 teaspoons cornstarch
- 1 teaspoon white or apple cider vinegar
Cream
- 500 ml liquid cream
- 150 grams sugar
- 25 grams vanilla sugar
To decorate
- 125 grams raspberries
- 50 grams blackberries
- 50 grams pistachios
- Raspberry coulis (optional)
Instructions
Meringue
- Preheat the oven to 248°F ( 120°C ).
- Separate egg whites from egg yolks.
- In a bowl, beat egg whites until stiff with an electric handheld / stand mixer. When you hit soft peaks form, add in icing sugar little by little.
- Add in cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium. Now add in vinegar while whipping.
- Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
- Bake for 1 hour in case you are making the mini pavlovas. Bake for 1 hour and a quarter if you are making the cake.
Cream
- Pour liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Add in the sugar, gradually, and keep whipping for about ten minutes until stiff peaks form.
Assembly
- Pour the cream on the meringue nests and then start decorating with red fruits, crushed pistachios and raspberry coulis. Et voilà! You have made a delicious pavlova ready to delight your diners!
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