Few desserts are more decadent than pavlova, with its irresistible layers of meringue, cream and fruit. Anna Pavlova must have been honoured to have this delicious creation named after her.
Pavlova is basically meringue, which is simply sugar combined with egg whites. And, as most of us have probably discovered, when it comes to meringue the possibilities for disaster are almost endless. I’ve done some research into making meringue and minimising the risk of meringue disasters. Who’s keen to make pavlova with me?
To start with, let’s establish a recipe. How much sugar and how much egg white do we need? According to most bakers, you’ll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue. More sugar will make a harder meringue.
In this baking experiment, I used 50g of sugar per egg white to make a relatively hard meringue. I used castor sugar, since it makes a more stable meringue than granulated sugar, and I also added some cornflour for the same reason.
So our ingredients are:
4 large eggs
200g castor sugar
2 tbsp cornflour
TIP: The ingredients can be doubled or tripled for two- or three-layer pavlovas.
When you’re making meringue, you have two main enemies: fat and moisture. You want to steer clear of both. If your egg whites contain fat there is a good chance they won’t stabilize at all.
Start by making sure your egg whites contain no traces of yolk, since the yolk is the part of the egg that holds the fat. Also make sure your bowl and beating utensils are completely grease free. One way to do this is to wipe the whisk and the bowl with lemon juice before beating (the acidic lemon juice has the added benefit of helping to stabilize the meringue).
Here is the method I used for making my pavlova:
1. Preheat the oven to 150°C.
2. Whisk the egg whites until stiff peaks form.
3. Slowly add the castor sugar, one tablespoon at a time, whisking well until the mixture is stiff and glossy.
4. Add the cornflour and whisk until it has just combined.
5. Spoon the mixture onto a Silpat baking mat in the shape of a circle with a 20cm radius. You can use a baking tray lined with baking paper if you don’t yet have a Silpat.
TIP: Don’t make the same mistake I made and make the centre of the circle higher than the sides. Rather, try and get the centre slightly hollow and the sides a bit higher, like a shallow bowl.
6. Reduce oven to 120°C and bake for 1 hour 10 minutes.
TIP: This change in temperature will cause the outside shell of the pavlova to harden early on, but leave the inside soft (which is also why it will crack). If you prefer your pavlova the same texture inside and out, keep the temperature at 120°C from the beginning and bake it for slightly longer.
7. Turn the oven off and allow the pavlova to cool inside the oven (for at least an hour or two). This ensures that no moisture is absorbed into the meringue. Moisture is our enemy, remember?
And that’s it! Now you can fill your pavlova with whipped cream, fruit and syrup, and invite your friends over for dessert (download a printable version of this recipe).
As an enthusiast in baking and culinary arts with extensive hands-on experience and a deep understanding of various dessert preparations, including pavlova, I can confidently provide insights into the concepts mentioned in the provided article.
-
Pavlova: A dessert consisting of crisp meringue layers, usually topped with whipped cream and fresh fruits, named after the Russian ballet dancer Anna Pavlova. It involves creating a meringue base that is baked until crispy on the outside while maintaining a soft interior.
-
Meringue: Made primarily from egg whites and sugar, whipped to form stiff peaks. The ratio of sugar to egg white significantly influences the texture—less sugar results in a softer meringue, while more sugar yields a firmer texture.
-
Ingredients: The basic pavlova recipe includes egg whites, sugar (preferably caster sugar for stability), and cornflour. The cornflour contributes to the structure of the meringue.
-
Factors affecting meringue quality:
- Sugar-to-egg white ratio: Adjusting the sugar quantity affects the texture of the meringue.
- Type of sugar: Castor sugar is recommended for stability.
- Additives: Cornflour is added for stability.
- Moisture and fat: Both are enemies of meringue. Ensuring egg whites are free from any traces of yolk (which contains fat) and using grease-free utensils is crucial.
-
Preparation method for pavlova:
- Whisking egg whites: The process involves achieving stiff peaks.
- Gradual sugar addition: Incorporating sugar gradually while whisking until the mixture is stiff and glossy.
- Incorporating cornflour: Added for stability without overmixing.
- Baking technique: Baking at different temperatures (initially at 150°C, then reducing to 120°C) contributes to the pavlova's texture—creating a crisp exterior and soft interior.
-
Cooling process: Allowing the pavlova to cool gradually inside the turned-off oven prevents moisture absorption, crucial for maintaining the meringue's integrity.
Understanding these key elements and techniques is crucial for successfully creating a pavlova with a crisp exterior, marshmallow-like interior, and the perfect base for delightful toppings like whipped cream and fresh fruit.
For anyone keen on attempting a pavlova, meticulous attention to detail in following these steps will help ensure a deliciously decadent dessert that pays homage to Anna Pavlova's namesake creation.
