Pavlova

9484CD88-C151-4195-B24C-5FB3FEFB5DC3

My friend Frances and I went to the Bar de la Marine in Cassis for lunch. The first time we went, I did not indulge in the Pavlova as I didn't pace myself for dessert. However, I never made that mistake twice. Some lessons are easy to understand. Dining is about pacing, it is about enjoying the experience, it is about savoring, and certainly, it is not just feeding an empty stomach.

However, most French women would forego dessert and smoke instead. I have always wondered why inhaling nicotine is better than dessert—lungs or Stomach, which neither need unhealthy choices. But dessert isn't throughout the day. Supposedly, a spoonful of sweets, as they do, suffices their tastebuds, and dragging on a cigarette is part of the French persona.

How often have I had a French woman stare at me while I am having dessert, with an oink disdain?

My friend Jean from New Zealand, who used to live in France, introduced us to Pavlova; it was the best Pavlova I have ever had in my life. I have her recipe, but it’s a secret; the trick is to have a chewy inside and crackly but not hard exterior.

I’ll share another recipe instead, which is delicious.

Other fruits, such as raspberries, blueberries… and passion fruit, can be added.

 

C8A5E8BB-62AD-4722-BD1E-C214BCEE56BE

 

New York Times Recipe

For The Meringue:

Four egg whites

Pinch of salt

1¼ cups superfine sugar

Two teaspoons cornstarch

One teaspoon of white-wine vinegar

A few drops of vanilla extract

For The Topping:

1 pound strawberries, hulled and halved or quartered

(Passion fruit was also in mine.)

½ teaspoon high-quality vanilla extract

One teaspoon of high-quality balsamic vinegar

Two teaspoons of superfine sugar

2 cups heavy cream

 

Step 1

To prepare meringue, heat the oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9-inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In a bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks form; slowly destroy in sugar a tablespoon until the meringue is stiff and shiny.

Step 2

Sprinkle in cornstarch, white-wine vinegar, and vanilla, and fold in gently. Mound onto parchment within the circle and shape into a disk, flattening the top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off the heat, and allow the meringue to cool completely in the oven.

Step 3

To prepare the top, combine strawberries, vanilla, balsamic vinegar, and sugar in a mixing bowl. Cover with plastic wrap. Let sit at room temperature for at least 15 minutes and up to 2 hours.

Step 4

To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until thick enough to hold peaks, and spoon it evenly over the meringue. Cover the cream with strawberries, allowing a small amount of their liquid to dribble onto the cream. Serve immediately.



Comments

6 responses to “Pavlova”

  1. Beautiful delicious food dessert
    Thanks for sharing
    Love Jeanne

  2. Pavlova supposedly originates in Australia or New Zealand. All this time I thought it was from England. Ha!

  3. Jennifer Phillipps

    Greetings from a Kiwi who applauds the fact that you have a secret Pav recipe from a fellow Kiwi that your guard from public view…. It is a national treasure in NZ the Pavlova and indeed there is an ongoing debate about who came up with the idea first, but there seems to be valid information to suggest NZ was the creator of the Pavlova, prior to Australia and we are sticking with that idea! All around NZ over Christmas families have pavlovas for family gatherings, home made or purchased from supermarkets, home made is best of course. We have a summer Christmas so Pavlova is the perfect way to celebrate fresh berries, cream and lots of fluffy sugar and egg whites….looking forward to it in a couple of months…cheers Jennie, NZ

  4. Corey, my mouth waters as I read your recipe! Beautifully written and enticing. My son enjoyed an exchange teacher from Australia when he was in grade school. Miss Harripath (I might be misspelling her name!) taught some of us to make Pavlova for a Parents’ Tea. It was so delicious, although I suspect our creations were less than perfect. And she never mentioned the possibility that Pavlova originated in NZ😂. Thank you for evoking a 20 year old memory.

  5. Shelley Noble

    Wow, Best food on earth! xoxox

  6. I love pavlova. Definitely will be trying this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.