a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. Colloquially referred to as "pav", it is a cake similar to meringue with a crispy crust and soft, light inner.Patty of Birding Blossoms and Baking decided that we should make pavlova this Sunday... and so we did. I cut the recipe in half because hubs was NOT going to eat this. I used the ring of a 4" springform pan on my silicone baking sheet as my template because I didnt have anymore parchment paper.
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in sugar, white vinegar, cornstarch, and sometimes vanilla, and slow-baking the mixture similarly to meringue. This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. Pavlova is traditionally decorated with a topping of whipped cream and fresh fruit.
I only had to bake it for about an hour and then I let it cool in the oven for about 45 minutes.
For the fruit: I dont like raspberries so I went with strawberries. I even made the strawberry sauce that's featured in the book on page 210.
I enjoyed this! This was so easy to put together. I'm definitely going to make this again, except I'll make the full recipe for gatherings. For the pavlova recipe, head over to Patty's blog.
Here's the super-easy recipe for Fresh Strawberry Sauce:
Makes about 1 cup sauce
1 dry pint fresh strawberries, rinsed and hulled
2 tbs sugar
1 tsp fresh lemon juice
2 tbs cold water
In a food processor or blender, puree the berries, sugar, lemon juice, and water until smooth. Strain the berry mixture into a clean bowl and discard the seeds. Stir in additional sugar, if needed. Cover and refrigerate until ready to serve.