Pavlova with a Nordic Twist

Ingredients

While the original Pavlova is typically topped with tropical fruits, this Nordic adaptation focuses on using locally sourced Nordic berries and foraged herbs. The flavors are lighter and more delicate, reflecting the simplicity and freshness of New Nordic cuisine. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• Assorted Nordic berries (such as lingonberries, cloudberries, and bilberries) Assorted Nordic berries (such as lingonberries, cloudberries, and bilberries)
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1170 KJ
• Fat (total, saturated): 17g, 10g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, vinegar, and vanilla extract. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
5. 5.
   Bake for 1 hour, then turn off the oven and leave the pavlova inside for another hour to cool and dry out.
6. 6.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
7. 7.
   Carefully transfer the pavlova to a serving platter and spread the whipped cream over the top.
8. 8.
   Decorate with a generous amount of Nordic berries and garnish with fresh mint leaves.
9. 9.
   Serve immediately and enjoy the Nordic-inspired cloud of delight!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before separating them. This will help achieve maximum volume when beating the egg whites.

Tips & Tricks

• For a touch of Nordic flavor, sprinkle some crushed dried lingonberries over the whipped cream before adding the berries.
• If Nordic berries are not available, you can substitute with other seasonal berries such as raspberries or blackberries.
• To achieve a crisp exterior and a soft, marshmallow-like interior, make sure to let the pavlova cool completely in the oven after baking.
• Use a metal or glass bowl when beating the egg whites, as plastic bowls can retain traces of grease which can prevent proper whipping.
• To prevent the pavlova from sticking to the parchment paper, lightly grease the paper with a small amount of butter or oil.

Serving advice

Serve the pavlova immediately after assembling to maintain its crispness. Cut into wedges and enjoy the delicate meringue, creamy whipped cream, and burst of Nordic berry flavors.

Presentation advice

To create an elegant presentation, dust the pavlova with a sprinkle of powdered sugar just before serving. Arrange the berries in a visually appealing pattern on top of the whipped cream and garnish with fresh mint leaves.