First of all, this is a healthy blog – I know that.
And healthy doesn’t suppose exactly to put a ton of sugar in white eggs and call it a day.
But Pavlova is sooooo yummy and the most beautiful dessert on earth.
So yes, I eat healthily. I cut white sugar.
But I still go to restaurants (and want to try their desserts). I still travel and want to try local foods (hello, French Macarons!). And I still have family and friends coming over, and they are not all into healthy food.
And that’s fine.
Best recipe for Pavlova in VIDEO
Eating healthily is not about preventing love, happiness, and beauty from entering home; it’s about finding a balance.
I have a special story with Pavlova. I started a challenge a few years ago.
I started food photography during Covid (I was trying before that but not getting there).
In December of that year, I wanted to photograph a Pavlova to see if it was better than last year. That’s how my challenge started.
Last year vs. this year. It’s great to see from year to year how much you have improved. The things you are putting your heart into.
So yes, this is a healthy recipe blog, but it’s also a blog about who I am. And I love having people over and, from time to time, preparing beautiful mouth-watering recipes.
You will find a lot of details on how to. I hope you will like it.
Don’t forget to comment in the section below and tell us what you think…
What Exactly is a Pavlova?
Pavlova is a dessert that traces its origins to the early 20th century and carries a legacy as rich as its taste. At its core, pavlova is a meringue-based dessert named after the legendary Russian ballerina, Anna Pavlova. It features a crisp and delicate meringue shell with a marshmallow-like interior, creating a textural contrast that is both divine and delectable. What truly sets pavlova apart is its crown of luscious whipped cream and an artful arrangement of vibrant fresh fruits, transforming it into a symphony of flavors and colors.
What is the difference between a meringue and a pavlova?
While both pavlova and meringue share the ethereal beauty of whipped egg whites and sugar, they dance to distinct tunes. Meringue stands as the foundational element of pavlova, yet their journey diverges in texture and purpose. Meringue is often baked to crisp perfection, delivering a delicate sweetness, while pavlova’s meringue nest cradles a soft, almost marshmallow-like interior. The pavlova experience is an interplay of crispness and tenderness, an enchanting duet that meringue alone cannot replicate.
What does a pavlova taste like?
A single bite of pavlova awakens a sensory symphony on your palate. The meringue’s exterior yields a gentle crackle, soon giving way to a pillow-soft interior that melts like a sweet whisper. The whipped cream brings a luxurious silkiness, while the vibrant medley of fresh fruits, in this case, the luscious red berries, infuses every mouthful with bursts of tangy and sweet notes. The ensemble dances on your taste buds, leaving behind a harmonious balance that lingers, inviting you to take another delightful bite.
6 Secrets for the best recipe for pavlova
Here’s a surprising tip: refrain from making pavlova on rainy days! Yes, humidity is not your friend when it comes to achieving a beautiful pavlova.
Oven Temperature to succeed your best recipe for pavlova
Creating the perfect pavlova requires careful two-stage baking. First, preheat the oven to 170 degrees Celsius. A crucial step: initiate this process as you begin your recipe and leave the oven untouched for at least 10 minutes to reach the desired temperature.
As soon as you place the pavlova in the oven, lower the temperature to 100 degrees Celsius.
Following this protocol guarantees a well-cooked pavlova with a delightful crispy crust on the outside.
For optimal results, use the natural convection mode for slow cooking and place your pavlova as low as possible in the oven.
During and after baking, NEVER open the oven door… Yes, I understand the temptation 🙂
My advice is to let the pavlova continue to dry for 6 hours or overnight. This way, you’ll achieve a lovely outer crust and a beautifully airy interior.
When it comes to eggs, only use the egg whites. Be sure to separate the yolks carefully, as even a tiny bit of yolk in the whites could ruin your meringue.
Also, remember to bring the eggs to room temperature by taking them out in advance.
Opt for eggs that aren’t excessively fresh.
Your mixer must be impeccably clean (free of any traces of grease) and completely dry.
To acidify the meringue, I use 2 teaspoons of white vinegar. Alternatively, you can use lemon juice.
Here we are! As for sugar, use fine white sugar. Make sure to choose grains that aren’t too large; otherwise, the texture might be noticeable in your mouth, and there’s a possibility of caramelization during baking (which we definitely don’t want). So, opt for a relatively fine sugar.
A vital step: when incorporating the sugar, add it one tablespoon at a time and wait for each addition to completely dissolve.
And now, THE secret to a perfect pavlova. When the meringue is well formed, use your fingertips to check if the sugar is completely dissolved. If you still feel any small grains, continue beating the eggs until complete dissolution!
For a successful meringue, I recommend a quality mixer like a Kenwood or the pinnacle of mixers, the Kitchen Aid.
Whipped Cream for Luscious Red Berry Pavlova
Whipped cream plays a pivotal role in enhancing the taste of pavlova. Choose high-quality whipped cream. Remember to chill the cream, the mixer bowl, and the whisk before whipping to ensure the cream sets well!
There you have it, I hope all these details haven’t overwhelmed you. Now that everything is in place, here’s the recipe…
Oh yes, feel free to swap the red berries with any fruits of your choice. Kiwi, passion fruit, or pineapple for an island-inspired pavlova, for instance…
Once the basics are mastered, you’ll have the freedom to explore diverse flavors – from a tropical mango and passion fruit pavlova to a chestnut-filled autumn pavlova. As long as it’s delicious and visually pleasing!
Shop the best recipe for pavlova
Agin, your best ally to succeed your pavlova is a good stand mixer.
My all time favorite is this one:
Do you want more decadents recipe to celebrate with your family and friends?