Pavlova is a simple meringue “cake” with a crunchy exterior and marshmallow interior. It is commonly served with whipped cream and fruit.
Let me introduce you to my friend pavlova. I was introduced to it years ago from a church friend back in Utah, and they will never be forgotten because of it. The husband ditched his traditional birthday cake in order to make sure I make him a big one every year.
It is a simple meringue with a crunchy exterior and a marshmallow interior. We love to top ours with a yogurt whipped cream and then load on the fresh fruit. Make it, invite a friend, and they will always remember you!
Pavlova with Fresh Berries and Honey Yogurt Whipped Cream
Ingredients
For the Pavlova:
- 4 egg whites preferably not too fresh, room temperature
- 1/2 teaspoon cream of tartar
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
For the Yogurt Cream:
- 1 cup heavy cream
- 1 cup flavored yogurt we love Noosa Honey Yogurt
To top:
- t Fresh fruit - strawberries raspberries, blueberries, and, of course, don' forget the kiwi!
Instructions
For the Pavlova:
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Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle (you can also do four 3-inch circles for mini pavlovas) on the parchment paper and flip markings to be on the bottom side of the paper.
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In a large bowl, beat egg whites and cream of tartar until foamy.
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Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Over-beaten egg whites lose volume and deflate when folded into other ingredients. (Be absolutely sure not a particle of grease or egg yolk gets into the whites.)
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Gently fold in vanilla extract, lemon juice and cornstarch.
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Spoon mixture inside the circle drawn on the parchment paper.
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Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
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Bake for 40 minutes. When done, crack oven and allow to cool slightly before removing
For the Yogurt Cream:
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In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine cream and yogurt.
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Beat on medium-high speed until semi-stiff.
For the Assembly:
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Gently top the pavlova with a heaping pile of cream.
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Spread as near to the edges as is desired and top with desired fruit.
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Serve immediately.
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I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.
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