Hi sweet readers, I hope you all are well.
Sharing the recipe for a delicious Pavlova that is topped with vanilla whipped cream, lemon curd, strawberries, and mango, it is just so delicious, And I love the marshmallow center it gets after it is baked as you can see in the picture below.
Last year when I was working in Dubai at an event, I was invited to a garden party, at my friend Yasmine @petites_choses together with other fellow bakers from Dubai and Russia.
Yasmine made a delicious 4 layers Pavlova, that was filled with mascarpone cream, passionfruit, and mango slices. I felt in love with that flavor combination and it was one of the best pavlovas I ever tasted. And today’s recipe is inspired by Yasmine´s Pavlova.
Pavlova is made from egg whites and superfine sugar that is whipped into a delicious marshmallow cloud, for this recipe, it is best to use fresh eggs and not prepacked egg whites. The cream of tartar is used to stabilize the egg whites if you can`t find the cream of tartar you can use 1/2 teaspoon freshly pressed lemon juice instead. You can make superfine sugar by pulsing regular white sugar in a blender or food processor if you can’t find it at your local supermarket.
The cornstarch is used to create the thick the thick marshmallow center in your pavlova.
The apple cider, in this recipe, may not sound delicious but it is important in this recipe, so don´t skip this part, also when you add it into the whipped meringues be gently so you don´t knock all the air out of the whipped meringues.
When I posted the picture of the baked pavlova that you see below on my stories on Instagram yesterday, I got so many questions on how I keep the pavlova so white after it is baked. To get a white pavlova I bake the pavlova on low heat 110 C° /230F° or 100 C°/212F° for 2 hours, I bake the Pavlova on the lowest rack in the oven. If you don’t want any cracks in your pavlova, Don’t open the oven door after it is baked for at least 2 hours or preferably keep the pavlova in the oven overnight.
I love lemon curd on top of the whipped cream, together with the strawberries and mango, but you can easily swap this for any other toppings you prefer.
My favorite part of the pavlova is the melt in the mouth marshmallow layer, it is just so incredibly delicious.
For all the step by step, pictures scroll all the way down.
- 165 gram egg whites, at room-temp ( use a scale)
- 1/8 teaspoon cream of tartar or a few drops of lemon juice
- 45 gram lukewarm water
- 300 gram superfine sugar
- 1 teaspoon vanilla bean paste
- 3 ts cornstarch, sifted
- 1 teaspoon apple cider, at room temp
Whipped Vanilla Cream/ fruits
- 300 gram heavy cream, cold 35 to 40 % fat content
- 1 teaspoon vanilla bean paste
- lemon curd, get the recipe → here
- 100 gram strawberries
- 1 mango
Directions how to make the Pavlova
- Preheat your oven to 110 C° /230F° or use convection fan 100 C°/212F°
- Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
- Pour the egg whites and cream of tartar into a mixer and whisk them on medium speed until the egg whites are at medium stiff.
- As soon as the egg whites are at medium stiff, pour in the lukewarm water, a little at the time.
- Then add in the superfine sugar one tablespoon at the time, with the mixer still on medium speed. Take your time when you do this.
- After all the sugar is added, turn the mixer up to high speed, and mix for 10 full minutes.
- After 10 minutes, stop the mixer add vanilla bean paste ( optional) and mix for 30 seconds more.
- Remove the bowl from the mixer, sift in the cornstarch, drizzle the cider on top and carefully fold it into the whipped meringues.
- Covered a baking tray with parchment paper or a silicone matt.
- Spoon the whipped meringues in the middle of the baking tray and make a round circle or a square about 23 cm/ 10 inch flatten the top a bit. ( see step by step pictures below)
- Bake on the lowest rack of the oven for 2 hours, then turn off the oven, don’t open the oven door for at least 2 hours or preferably overnight or you will get cracks in your beautiful pavlova.
- Just before serving, whip the cold heavy cream on medium speed with an electric beater until stiff peaks, fold in the vanilla bean paste and combine.
- Carefully spoon the vanilla whipped cream on top of your pavlova.
- If you love lemon curd, add a few spoons on top, add strawberries and mango or other fruits on top. Don’t overload the Pavlova with fruits or the pavlova will collapse.
- Serve right away.
I wish you all a wonderful weekend, Let´s make the best of it.
Step by step pictures