Fluffy, light and sweet, this pavlova is like a pillow of clouds. It is a great summer dessert, and makes a beautiful presentation with colorful summer berries.
The first time I ate a pavlova was probably 5 years ago. I cannot remember where it was or who made it, but I know that I have been hooked ever since. As a child I hated anything with meringue. I thought it was too sticky and marshmallowy and just gross. I prefered a piece of chocolate cake over everything. Now as an adult, I have a deeper appreciation for this dessert than ever before. Because now I don’t always want to eat a piece of chocolate cake (I know, how weird is that?!), especially not if the main course was already quite decadent.
Enter pavlova. This dessert is so light and airy, unlike anything else. Believe me, there is always room in your tummy for a piece of pavlova. We actually tested this ourselves when we made multiple batches of pizza for my moms birthday party and everybody was stuffed. Happy but stuffed. And then we brought out the pavlova and something magical happened. Everybody gazed at the beautiful ‘cake’ and wanted a slice, some even two. We had such a great time, sitting out in the sun and enjoying the wonderful food, I thought I would share a little collage of it with you.
The pizza is another recipe you will find on my blog after we will be back from our vacation. It is made with spelt dough and homemade tomato sauce. Stay tuned for that!
Upcoming New Series: Stepping out of the Kitchen
Speaking of vacation, don’t worry about missing out on a month of recipes when we will be gone. I will be taking you guys with me on our trip and also posting our adventures and restaurant visits. I am actually going to be starting my first series Stepping out of the Kitchen where I will share some food related stories as well as non-food topics. So also stayed tuned for some NYC, Philly, Toronto, Vancouver,.. pictures and stories.
Adieu and Bon Appétit!
- 220g egg whites (about 5 eggs)
- 150g white granulated sugar (3/4 cups)
- 150g powdered sugar (1 cup plus 3 tablespoons)
- 1/4 teaspoon salt
- 250ml heavy cream (1 cup)
- 350g berries of your choice (I used strawberries, raspberries, blueberries and red currants
- In a standmixer fitted with the paddle attachment combine the first 4 ingredients together well.
- Heat egg mixture over a water bath (medium heat) until the sugar has dissolved completely.
- Preheat oven to 150°C or 300°F.
- Remove from heat and beat the egg mixture with the paddle attachment until it has reached room temperature again.
- Spread in a circle onto a baking sheet lined with parchment paper, forming a little pit in the center. Turn the heat down to 100°C (200°F) and bake for 3:30-4:30 on the lowest rack.
- Turn the oven off and let it cool completely in the oven.
- For the topping, whip up the heavy cream and spread into the center of the pavlova. Wash the berries and place on top. Serve immediately.
- You can store the pavlova without the toppings in an airtight container for up to 4 days. Do not refridgerate.