Name: Pavlova
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 5 h 55 min
Ingredients: 6 egg whites; 2 cups + 2 tbsp sugar; 2 tbsp + 2 tsp corn starch; 4 1/2 tbsp lemon juice; 1 tbsp vanilla bean paste; 4 egg yolks; 1 egg; 3 oranges, zest and juice only; 70g butter, cubed; 1/4 tsp salt; 1 1/2 cup heavy whipping cream; 1 mango, cubed; Edible flowers

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Pavlova is dessert with a meringue like base but what makes this dessert different is the addition of corn starch in the meringue, which creates a marshmallow-y inside with a crunchy shell. This recipe fills the little pavlova bowls with orange curd and whipped cream which is then topped with fresh mango cubes and edible flowers.

History of Pavlova

It is said that this beautiful dish was made famous by an Australian chef Bert Sasche from Perth’s Esplanade in 1935 who named this dish as a tribute to the Russian ballerina Anna Pavlova who had stayed at the hotel 6 years prior. However, both New Zealand and Australia claim this dessert as their national dessert.

How to make pavlova?

Now let’s get baking! Start orange curd by bringing 1” of water to boil in a small pot. In a medium glass bowl, whisk together egg yolks and 1 egg, 2 tbsp corn starch, 1/2 cup sugar, and orange zest until light. Then whisk in the orange juice and 4 tbsp lemon juice. Set it over the boiling water (do not let the bowl touch the water), and over medium heat and constantly stirring, cook the curd until it coats the back of a wooden spoon (10-12 minutes). Then remove from heat and add the cubed butter one piece at a time. Using a fine strainer, strain the curd into a small dish, cover, and refrigerate for at least 4 hours or overnight. While the curd is setting, make the pavlova. Preheat oven to 220 degrees Fahrenheit, and line cookie sheets with parchment paper. Whisk the egg whites on high speed until soft peaks form, then slowly pour in 1 1/2 cups of sugar and whisk for 10 minutes. Then gently fold in 1/2 tbsp lemon juice, 1/2 tbsp vanilla bean paste, and 2 tsp corn starch until just mixed. Using a Wilton 1M piping tip, make 3-4” diameter bowls on the lined cookies sheets and bake for 1hr 15min. Once done baking do not open the oven - just turn the oven off and let it cool down with the pavlova in it (about 1-2 hours). This will help prevent the pavlova from cracking. When ready to assemble, make whipped cream by whisking cream, 1/2 tbsp vanilla bean paste, and 2 tbsp sugar on high speed until stiff peaks form. Fill each pavlova bowl with about 2 tbsp of orange curd. Using a Wilton 1M piping tip, pipe the whipped cream along the edges keeping the bowl look. Then fill the middle with cubed mango and garnish with an edible flower. Serve immediately after assembling.

Tips

Make sure the egg yolks don’t cook while making the curd. If they get too hot remove from heat and whisk until it cools a bit.
Make sure the curd is thick enough by making a line in the middle of it with a back of a spoon. The curd should be thick enough for the line to stay there for a few seconds. It will continue to thicken in the refrigerator.
Once the meringue bowls are done do not open the oven. Instead, turn it off and wait a few hours or overnight for the oven to cool down to room temperature. This is important to avoid the meringue from cracking.
For a beautiful presentation use Wilton 1M tip to pipe both the meringue bowls and whipped cream crown on top.