Our love for desserts — especially those by our friends at Roselle — has led us to start testing recipes for pavlova, inspired by the one that is impeccably done on their evening dessert menu. What is a Pavlova? Pavlova is a meringue-based dessert named after Anna Pavlova (a ballerina). It has a crisp exterior and a marshmallow-y center, and is often paired with a light cream and fresh fruits. It is a great, simple dessert that can evolve throughout the year to feature seasonal ingredients.
This pavlova is topped with a vanilla chantilly, lemon curd and wild blueberries.
Yield [5-6 4″ pavlovas]
118g egg whites
1/4 tsp cream of tartar
200g granulated sugar
1 tsp flavouring
1 tsp white vinegar
2 tsp cornstarch
1. Preheat oven to 135°C/275°F.
2. In a stand mixer fitted with a whisk attachment, add egg whites, and whip on medium until egg whites start to froth.
3. Combine sugar, cream of tartar, and salt. Add to the egg whites in 3 additions, continuing to whip until meringue has stiff peaks.
4. Gently fold in vinegar, flavouring (if using) and cornstarch. Transfer to a piping bag fitted with a round piping tip.
5. Pipe meringue onto a lined baking sheet into 4 rounds, roughly 4″ diameter.
6. Bake for 30 minutes, then turn off oven and let the meringues cool to room temperature in the oven.
7. Top with a light whipped cream and whatever fruit you have on hand.