Friday, April 16, 2010

Pavlova my love....

I like to save egg whites in the freezer in a small container and when I have enough...I make Pavlova. I am in love with Pavlova.
It is hard for me to have it around...the crispy outer shell...the marshmallowy inside...the softly whipped cream and the juicy berries...heaven for me. Hard to resist...

This is another of my most visited is wonderful for strawberry season which is really just beginning for us here in the Northeast. We have berries shipped from afar. Soon we will have the very short season of our local little berries and I can not wait for that.
This is a Nigella Lawson recipe and I think it is just perfect....I do not care if my meringue shell is slightly tan. It gets that way from the vanilla. The color does not matter to me...the taste is just sublime.

Strawberry Pavlova
adapted from Nigella Lawson

Time: 2 hours, plus up to 2 hours' macerating

For the meringue:
4 egg whites
Pinch of salt
1 1/4 cups superfine or regular granulated sugar
2 teaspoons cornstarch
1 teaspoon white-wine vinegar
A few drops vanilla extract

For the topping:
1 pound strawberries, hulled and halved or quartered
1/2 teaspoon high-quality vanilla extract
1/2 teaspoon high-quality balsamic vinegar
1 teaspoon superfine sugar
2 cups heavy cream.

1. To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.

2. Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.

3. To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.

4. To serve, invert meringue onto a plate, and carefully peel off parchment. (Crisp top of meringue will now be against plate with tender underside facing up.) Whip cream until it is thick enough to hold peaks, and spread it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

my notes: I do not bother with the inverting step...IMHO you are asking for trouble if you do that so I just move the meringue to a plate and the top is the top...


  1. Linda.. your photographs are ethereal.

  2. I agree... that first photo is just magic. I love the idea of Pavlovas but have never made one. Had one with passionfruit once that was out of this world... but it never looked like yours..I'm in love. Beautiful job Linda!!!

  3. Looks divine!!!! I must try this!

  4. i so love this, which is why i never keep egg whites, i would make and devour this every day!

  5. Linda! (Hugs) Good to see you back with another stunning, stunning creation. I still remember the beautiful apple pie you made last year. I'll remember this pavlova for a long time too.

  6. I really need to make this. I forget all about this dessert when I have extra egg whites. The photos are making me hungry for strawberries and pavlova.

  7. What a heavenly dessert! And your photos are mouth watering, Linda. This is a perfect way to use the strawberries that will be appearing soon in our local markets.

  8. Oh thanks my friends....
    I keep either a little plastic container or even a little plastic freezer bag and I keep adding until I have enough. Then I label the container with how many whites are in great! I have thrown away many useful egg whites in the actually can keep them in the fridge for a long period of time as well...much longer than I thought...

    Jain I hear ya baby...I really could eat the whole thing myself...I am bad...very bad...:)

  9. Beautiful! I love pavlova and Nigella's is my favorite recipe, too. Gorgeous photos, Linda!

  10. Simply gorgeous Linda! I have yet to make pavlova..have been tempted to many times but never got around to it...your fotos are absolutely stunning.

  11. I hope you try it is light and refreshing.

  12. If anyone knows how to make a proper Pavlova, it would be Nigella! That looks divine, melt in your mouth- I have to have some right now kind of dessert!

  13. I have never tasted nor made a Pavlova but I sure do think of it often. They look heavenly, but I'm a little intimidated. It is good to know you can use frozen egg whites. Thanks for the recipe.

  14. This looks delightful. I have never made a Pavlova but I am thinking it isn't as intimidating as I thought!

  15. A coincidance-Nigela is on my TV right now making that pavlova. She looks so young. It must have been her first year. In any case, I am going to try it. Strawberry season is now on here in France.

  16. Oh do try it...
    it is so easy to do...
    Just do not make a meringue on a rainy day...your results may not be as wonderful!

    Thanks you all for stopping by!

  17. I love Pavlovas, and rarely make them. We need dry weather, enough egg whites, berries on hand. Events conspire, but with your great tip on keeping the whites in the freezer, we may have one in sight. I'd been keeping them in a little container in the fridge, thinking macarons ahead, but they'd usually go bad before any macarons happened.

  18. Linda, I never made this so I have to try your recipe. that sounds and looks so nice... Anja

  19. LOVE Pavlova and your is just gorgeous. I agree - no need to invert it. The swirls make it so lovely.

  20. One of my favorite things to make with left over egg whites! Beautiful pictures