Pavlova, the meringue-based with a crisp crust and a pillowy inside, is named after Russian ballerina Anna Pavlova. According the legend, the dessert was created in her honor while she was touring Australia and New Zealand in the 1920s. While both Australia and New Zealand claim ownership of the dessert, it was named after a Russian, and therefore deserves an honorary mention during the last day of Around The World In 5 Editors.
When making any type of meringue, it is important that the egg whites reach maximum volume, so make sure the mixing bowl and whisk are clean and free of grease. Also, chilling the eggs makes it easier to seperate them.
- 4 large egg whites, room temperature
- 1 teaspoon white wine vinegar
- pinch of salt
- 3/4 cup white sugar
- 1 pod vanilla bean
- 2 teaspoons cornstarch
- 1 cup heavy whipping cream
- 1 pint fresh raspberries
- 1/3 cup sugar
- 1/2 pint raspberries
- 1/4 cup sugar
- 1 cup seedless raspberry jam
- 1 teaspoon fine lemon zest
For the shell:
- Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites until foamy.
- Add vinegar and salt and beat on medium-high to soft peaks.
- Slowly add sugar, about a tablespoon at a time, beating on high until whites are stiff and shiny.
- Add vanilla then sprinkle cornstarch over whites and beat until incorporated.
- On a parchment paper-lined baking sheet, pipe or spoon meringue into a 10-inch circle, making sides higher than the center.
- Place in oven and turn heat down immediately to 300 degrees. Bake 45 minutes and then turn oven off, leaving meringue in for an additional 40 minutes, or until crisp.
- Take out of the oven and cool. When completely cooled, remove meringue by gently peeling it off the parchment or by sliding an offset spatula or knife underneath the shell.
For the whipped cream:
- With an electric mixer, whip cream and sugar until you have stiff peaks. Chill until ready to use.
For the raspberries:
- Heat the raspberries in a medium saucepan the sugar. Cook on medium heat, stirring once or twice, for about 5 minutes. Remove from heat.
For the raspberry sauce:
- Place the raspberries, sugar, lemon zest and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes.
- Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
To assemble pavlova:
- Fill pavlova shell with whipped cream and top with fresh berries. Drizzle sauce all over.
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