Friday, August 28, 2009

Pavlova With Fresh Stawberries

Pavlova, or "pav" as native New Zealanders refer to it, is my all-time favorite dessert. It's a large meringue topped with whipped cream and fruit or berries. It's melt-in-your-mouth delicious with its crunchy shell and soft, chewy center.
My Nana faithfully makes one every time we visit New Zealand. She typically makes them early in the morning and sets it out on the counter until tea {dinner}. When we were little, my cousins and I would sneak into the kitchen and break off nibbles throughout the day. Nana was onto us and soon started hiding her pavs under the bed in her room. Sneaky Nana.

We recently had friends in town from Oklahoma. While they were visiting we took them to our favorite berry farm and picked an obnoxious amount of strawberries, half of which we ate right there on the spot. We brought home what ended up in our picking crate and I made a pavlova to have for dessert with our delicious fresh berries.

Here's the recipe.

Nana's Pavlova

3 egg whites
3 Tablespoons cold water
1 cup granulated sugar
1 teaspoon malt vinegar {distilled white vinegar would be fine too}
1 teaspoon vanilla extract
3 teaspoons cornstarch

1 - 1 1/2 cups heavy whipping cream
Seasonal fruit or berries

Preheat oven to 315 degrees.

Beat egg whites until stiff. Add water and beat again, gradually adding sugar while beating. Reduce beating speed and add vinegar, vanilla and cornstarch.

Line a cookie sheet with foil, shiny side up. Mound the mixture on the foil, making a 10 inch diameter circle. Smooth the surface of the mound with a spatula.

Bake for 45 minutes. Turn the oven off and leave the pavlova in the oven to cool for at least an hour.

Beat the whipping cream until soft peaks form. When ready to serve, top the pavlova with the whipped cream and fresh fruit or berries. {Passionfruit is another favorite topping of mine.}

I hope you'll try this soon. Beware of the nibblers, though. You may just want keep it in the oven until dinnertime if your kitchen is frequented by curious sweet-tooths like me.


The Alexanders said...

oh the memories of this delicious dessert and all the other delicious meals we had while at your house! Can I also get the recipe for the corn salsa, please? :)

sandy said...

Oh my! That looks delicious!

La Dolce Vita said...

Just followed a link over. Love your profile description. So well said!

Joe and Laurie said...

Just found your blog-it's great! Tell me, do you cut the pavlova like a pizza to serve?

The Notetaker said...

@Joe and Laurie -

Yes, I cut it like a pizza to start. Then, it's often poked at with the forks of those that don't want to commit to a second slice but can't resist taking more.

Also, if you don't think you can finish the whole thing in one night, slice it without the toppings and add the whipped cream and berries to each serving. You can store the remaining pavlova (un-topped) loosely wrapped in foil on the counter.

Glad you like the blog. Thanks for stopping by!

jacs said...

Found you at Allie's blog and will definitely be a faithful follower. Can I ask which berry farm you went to? We live near FT Collins and I would love LOVE to go pick some berries with my girls.

natalie said...

I just made this with my daughter. It is super easy and it turned out great. We will definitely be making this again. We topped ours with fresh Michigan peaches. Thanks for sharing!

smithec said...

Ha ha - so this is what its supposed to look like?!!? Remember our first try at Girls Weekend? :) Oops!

Actually, I've made this several times since then, thanks to you - we absolutely LOVE it! Brian also likes it with ice cream (but I prefer whipped cream).

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