Pavlova

Ingredients

In Nouvelle cuisine, the Pavlova retains its signature meringue base but undergoes a modern makeover. The presentation is more refined, with artistic plating techniques and a focus on using high-quality, seasonal ingredients. The cream is often infused with unique flavors, and the fruit selection is carefully curated to complement the overall composition of the dish. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) caster sugar 1 cup (200g) caster sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Assorted fresh fruits (such as berries, kiwi, and passion fruit) for topping Assorted fresh fruits (such as berries, kiwi, and passion fruit) for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (11g saturated)
• Carbohydrates: 38g (37g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   Line a baking sheet with parchment paper.
3. 3.
   In a clean, dry mixing bowl, whisk the egg whites until stiff peaks form.
4. 4.
   Gradually add the caster sugar, cornstarch, and vinegar while continuing to whisk until the mixture is glossy and holds its shape.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
6. 6.
   Bake for 1 hour, then turn off the oven and leave the pavlova inside for another hour to cool and dry out.
7. 7.
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. 8.
   Carefully transfer the cooled pavlova to a serving platter.
9. 9.
   Spread the whipped cream over the pavlova, leaving a border around the edges.
10. 10.
    Top with an assortment of fresh fruits, arranging them in an aesthetically pleasing manner.
11. 11.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Ensure that there is no trace of yolk in the whites, as even a small amount can prevent proper whipping.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve the best results.
• Fresh fruits — Use ripe and seasonal fruits for the best flavor and visual appeal.
• Caster sugar — If you don't have caster sugar, you can pulse regular granulated sugar in a food processor until it becomes finer in texture.
• Cornstarch — Cornstarch helps to stabilize the meringue and create a crisp exterior.

Tips & Tricks

• To achieve a crisp meringue shell, make sure the egg whites are at room temperature before whisking.
• Avoid making pavlova on a humid day, as the moisture in the air can affect the texture of the meringue.
• For added flavor, consider infusing the cream with a hint of citrus zest or a splash of liqueur.
• Experiment with different fruit combinations to create your own unique twist on the classic pavlova.
• If you prefer a softer center, reduce the baking time slightly and allow the pavlova to cool completely before topping.

Serving advice

Serve the pavlova immediately after assembling to maintain its crispness. Cut into wedges using a sharp knife and use a spatula to transfer each slice to individual plates.

Presentation advice

Create an elegant presentation by garnishing the pavlova with edible flowers, mint leaves, or a dusting of powdered sugar. Drizzle a fruit coulis or chocolate sauce on the plate for an artistic touch.