Pavlova is a great versatile dessert to make, it is pretty easy to make. Although it requires some attention to detail, but hey I’m sure you can pull this one-off. The basic pavlova can be colored with natural or artificial coloring agents, but hey you can also spice it if you want to. How about vanilla, cocoa or maybe cardamom flavor? Besides, it can also be topped off with almost any sweet fruits spreads custards, cream, nuts, chocolate, caramel, you name it. You can really let your imagination play out with this dessert. Let us know your favourite combo in the comments section.
Pavlova is a really popular dessert for celebrating 17. of may, Norway’s national day. Now for that occasion, people tend to decorate the cake in the Norwegian flag colors red, white and blue. However, we decided not to go all nationalistic in this one and we will save that for later.
We will definitely have more pavlova recipes coming up in this blog. However, to get you off on the right foot we decided to give you this recipe as a starting point. You can, of course, choose to just follow the recipe for the meringue if you have some own idea for how you want the filling to be. So let’s start mixing up a pavlova, shall we?
Pavlova with pear, mango and figs
- 4 large egg whites
- Pinch of salt
- 250 g caster sugar
- 1 teaspoon white wine vinegar
- 1 tsp vanilla sugar
- Whipped cream
- 5 dl cream
- 1 tbsp sugar
- 1 vanilla pod
- 1 mango
- 2 pears
- 1 pomegranate
- 1 – 2 fig
- 50 g dark chocolate
- 1 handful of fresh mint
- Separate the eggs (save the yolks for vanilla custard if you want) Start mixing the eggs until frotting, add salt while mixing. Start adding caster sugar slowly until dissolved.
- Keep mixing until you can hold the bowl upside down without anything falling out.
- Sett the oven to 100 degrees Celsius.
- Take two baking trays and cover with baking proof paper.
- Divide the meringue in two and spread it out into large, thick pancake shapes. I use the back of a tablespoon for this.
- Let the meringue “dry” in the oven for 1 hour and 10 minutes.
- Open the oven door slightly and let the meringue cool.
- Whipped cream
- Right before serving, add sugar and cold cream to a bowl.
- Scrape out the seed of the vanilla bean.
- Mix until the cream is nice and fluffy.
- Slice the pear and mango with a mandolin or a sharp kitchen knife.
- Place one meringue on a serving plate and add whipped cream.
- Add half of the whipped cream and spread it out with the back of a spoon, add slices of pears and place the other layer of meringue on top.
- Add the rest of the whipped cream in the center of the top layer.
- Add the mango in the center of the cake and place a bit more pear slices around.
- Quarter figs and place on top.
- Garnish with fresh mint, pomegranate, and grated dark chocolate.
- Make sure the eggs are at room temperature before mixing. And do not get any yolks into your whites.
- Do not exceed a total mixing time of 15 minutes on your meringue.
- Make sure all sugar is dissolved in the egg whites.
- Pre-wash the mixing bowl with half a lemon to avoid any fat residue in the mixing bowl.
- Use a plate to draw a template on the baking proof paper if you want to make sure that you get even round shapes.
Do you need some inspiration for other dessert recipes? Check out our desserts section