New year, new dessert? Right on – my sentiments exact! Paving 2017 with all that is light, sweet and timeless, I’m resolute in making a classic dessert that echoes effortless sophistication. And for this “must-indulge” endeavour, whipping up divine pavlova is nothing short of pav-u-lous.
Originally made to honour ballerina Anna Pavlova, this delicate meringue topped with heavy cream and fruit promises an impressionable display upon presentation. For my dessert stage, then, here’s two ovation-worthy variations to prepare: soft and chewy vanilla pavlova embellished with whipped cream and seasonal berries, in addition to a two-tier chocolate and raspberry layered pavlova cake.
Instructions abound, pursuing any pavlova recipe is a cinch. While I’m a Martha Stewart loyalist – surprise, surprise – be confident that ingredients and steps for the making of meringues are pleasingly similar. Tried, tested, and happily achieved – thanks to Ms. Stewart – here’s a sum of what you’ll need for the meringue base: egg whites, salt, sugar, cornstarch, vinegar, and vanilla extract. For the chocolate alternative, omit vinegar and cornstarch but add premium quality unsweetened cocoa powder and brown sugar accordingly. Once the ingredients are mixed to a glossy stiff consistency, continue to bake and cool the meringue discs in the oven. Finally, proceed to add finishing touches to the domed base.
Generously topping my vanilla meringue with sweetened whipped cream, strawberries and blackberries, fear not if your baked structure slightly cracks or deflates, even post cooling. Instead, remember: this show-stopping beauty is not done until it’s fully dressed via flavourful cream, berries, other fruits – kiwi, banana, raspberry, blueberries, etc. – chocolate shavings, ganache, and even caramel sauce. Garnishes being optional, I brighten the already vibrant fruit pavlova with fresh sprigs of mint, and do so for extra colour and taste. Equally, and like the vanilla pav, the cocoa-rich-lo-va incorporates both fruit and sweetened whipped cream. To ensure even levels – between the first and second floors of cake – simply spoonful proportionate amounts of whipped cream onto the surface of each chocolate meringue. Getting the tiniest bit technical, carefully spread the filling from the center outward – an offset spatula works like a charm – and proceed by topping one cream-laden round with the other. Finding no swan song here, a bountiful shower of lush red raspberries and dusting of dark chocolate shavings is all you require for this adorned ‘prima’. So, there you have it! Dramatically ‘made-up’ and ready for a close reveal, wowing guests is as easy as gracing them with front-row standing to their very own slice of cloud cake – PAV-tastico!
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