Saturday, May 18, 2013
This is what we served for dessert for Mother's Day. Light and airy, melt-in-your-mouth pavlova with organic strawberries in balsamic vinegar and honey. The perfect ending to any meal.
Pavlova was created in the 1920's by an Australian chef in honor of a visit by famed Russian ballerina Anna Pavlova. It is a meringue-based confection topped with freshly whipped cream and fresh fruit. The meringue is made with a small amount of vinegar which keeps the meringue soft like a marshmallow.
The combination of soft meringue fruit and cream is incredible. It is incredibly light and incredibly delicious. Best of all Pavlova has a very short shelf life and needs to be entirely consumed shortly after it is assembled or it will begin to disintegrate. I have never had a problem with asking my guests to help finish the Pavlova, they are always happy to oblige!
4 egg whites
1 cup sugar
2 Tsp corn starch
1 tsp white vinegar
1/2 tsp vanilla
1 cup heavy cream
3 Tbsp powdered sugar
3 cups sliced fresh strawberries
1 Tbsp balsamic vinegar
1 Tbsp honey
Preheat oven to 175F.
In the bowl of a stand mixer whip the egg whites until frothy. With the mixer running, slowly add the sugar. Continue to whip until a very stiff and glossy meringue is formed.
Sift cornstarch over meringue and fold in until well mixed. Add vinegar and vanilla and fold until combined.
Trace an 8-inch circle on a piece of parchment paper on a baking sheet. Spread meringue into a disc on the parchment paper.
Bake for 2 hours, then turn off oven and let meringue set in oven for an additional hour.
Place meringue in an airtight container until ready to serve.
In a cold bowl combine heavy cream and powdered sugar and whip until fluffy and stiff. Spread cream over meringue.
In a separate bowl combine berries, vinegar and honey and toss to combine. Spoon berries over the cream.