Russian Pavlova

Ingredients

While the Australian/New Zealand Pavlova traditionally features tropical fruits, the Russian adaptation embraces the abundance of seasonal berries and cherries. Additionally, the Russian Pavlova incorporates a touch of Russian tradition by using sour cream instead of whipped cream, adding a tangy twist to the dessert. This adaptation celebrates the flavors of Russian cuisine while maintaining the essence of the original Pavlova. We alse have the original recipe for Pavlova, so you can check it out.

• 6 large egg whites 6 large egg whites
• 300g (1 ½ cups) granulated sugar 300g (1 ½ cups) granulated sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 500g (2 cups) sour cream 500g (2 cups) sour cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 500g mixed berries (strawberries, raspberries, blueberries) 500g mixed berries (strawberries, raspberries, blueberries)
• 200g cherries, pitted and halved 200g cherries, pitted and halved
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, whisk the egg whites until soft peaks form.
3. 3.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk until the mixture becomes thick and glossy.
4. 4.
   Gently fold in the cornstarch, white vinegar, and vanilla extract.
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 and 30 minutes, or until the meringue is crisp on the outside and soft on the inside. Turn off the oven and let it cool completely inside.
7. 7.
   In a separate bowl, combine the sour cream, powdered sugar, and lemon zest. Mix well.
8. 8.
   Once the meringue has cooled, carefully transfer it to a serving platter.
9. 9.
   Spread the sour cream mixture evenly over the meringue.
10. 10.
    Top with the mixed berries and halved cherries.
11. 11.
    Garnish with fresh mint leaves.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Egg whites — Ensure that there is no trace of egg yolk in the whites, as even a small amount can prevent proper whipping.
• Sour cream — Use full-fat sour cream for a rich and creamy texture.
• Berries — Wash the berries gently and pat them dry before using to maintain their freshness.
• Lemon zest — Use organic lemons for the zest to avoid any pesticide residue.
• Mint leaves — Select fresh mint leaves for a vibrant and aromatic garnish.

Tips & Tricks

• To achieve the perfect meringue, make sure the mixing bowl and whisk are completely clean and free of any grease.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• For a touch of elegance, drizzle some melted dark chocolate over the finished Pavlova.
• Experiment with different combinations of berries and cherries to create your own unique flavor profile.
• Leftover Pavlova can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Russian Pavlova as a stunning centerpiece dessert at special occasions or as a delightful treat to impress your guests. Cut into generous slices and serve on individual plates for an elegant presentation.

Presentation advice

To enhance the visual appeal, dust the Pavlova with a sprinkle of powdered sugar just before serving. The vibrant colors of the berries and cherries against the white meringue and creamy sour cream create a visually striking dessert.