Pavlova is like a cloud, with a delicate sweetness and a soft, marshmallowy center. It's the perfect gluten-free dessert for those looking for something light and airy. Whether you serve it with lactaid-laced cream or on its own with fresh fruit, Pavlova is the ideal sweet ending for any meal, especially when catering for gluten-free, lactose-free, and vegetarian guests.
I first experienced this iconic dessert while visiting family friends in Australia. Pavlova has a crisp, crunchy exterior, but a soft, chewy inside that makes each bite irresistible.
"To be a true KIWI Pavlova you MUST include vinegar in your recipe and the result MUST be crusty on the outside, yet soft and marshmallowy on the inside."
— Bron Marshall
There is some debate about whether Pavlova originated in Australia or New Zealand. Both countries claim the dessert as their own, but it’s widely agreed that the creation of Pavlova was inspired by Russian ballerina Anna Pavlova when she visited Australia and New Zealand in 1926.
Pavlova biographer Keith Money notes that a chef in Wellington, New Zealand, created the dessert after being inspired by Pavlova’s tutu, made of green silk cabbage roses. The chef used meringue to recreate the tutu’s shape, whipped cream for the frothy skirt, and kiwi fruit to symbolize the green roses.
Despite the origins debate, there’s no question that Pavlova is simple to make and a crowd-pleaser for any occasion.
"No one can arrive from being talented alone, work transforms talent into genius."
— Anna Pavlova
Recipe: Pavlova Cupcakes
Makes: 8 to 10 servingsIngredients:
For Meringue:6 large egg whites
1½ teaspoons cornstarch
1 teaspoon cider vinegar
½ teaspoon vanilla
¼ teaspoon salt
1½ cups sugar
¼ cup boiling water
For Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar, or to taste
1 teaspoon pure vanilla extract
dash of cinnamon
Strawberries
Mint, for garnish
Instructions:
- Preheat your oven to 350°F and center a rack.
- Whisk the egg whites, cornstarch, cider vinegar, vanilla, and salt until foamy. Gradually add the sugar and beat until stiff peaks form.
- Whisk in the boiling water 1 tablespoon at a time, until the meringue is stiff and glossy.
- Spoon the meringue onto a parchment paper or foil-lined baking sheet and shape it into a 9-inch diameter circle, with slightly raised edges (or use cupcake liners for individual servings).
- Bake the meringue at 350°F for 10 minutes. Reduce the oven temperature to 200°F and bake for another hour until dry and crisp on the outside, and just cooked through on the inside.
- Turn off the oven and let the meringue stand in the oven for 1 hour. Remove and allow to cool completely.
- For the whipped cream, whisk the heavy cream, confectioners' sugar, vanilla, and cinnamon until soft peaks form.
- To serve, spoon the whipped cream onto the meringue. Garnish with strawberries and mint.
Tasting Notes
Pavlova is light and delicate, with a crisp outer shell and a soft, marshmallow-like interior. The sweetness of the meringue pairs perfectly with the rich, slightly tangy whipped cream, and the fresh strawberries and mint offer a refreshing contrast. This dessert is a true crowd-pleaser and makes an impressive finish to any meal.
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30 comments:
these are awesome
Happy New Year
Rebecca
Beautiful post, love the cupcake idea for dinner parties!
Cute cupcakes! I hadn't even heard of pavlova until I went to Australia two years ago, but I love it. And I love the idea of making them as individual cupcakes.
A great way to serve pavlova. That look terrific.
I feel Keith Money has not done his research correctly on the history of pavlova.
If you'd like to know the true story Michael Symons (Aust food historian) covers it in his book One Continuous Picnic. He grants the invention to New Zealand. This link may be useful. Click on each page number to read chapter.
http://books.google.com.au/books?id=_N3qh4chXxwC&dq=michael+symons+one+continuous+picnic&printsec=frontcover&source=bl&ots=BGo2tev3dQ&sig=gvi3V7jAVk4kBE3mJTanV2imuLQ&hl=en&ei=VUE8S8iGIob8tAODuMW_BA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAwQ6AEwAA#v=onepage&q=pavlova&f=false
What a great post... I love historical referenced recipes... great job on the research
And the dessert looks terrific as well
Did somebody say with strawberries on top? Looks absolutely delish!!
Have a Happy New Year! :)
Beautiful! Happy new year!
So pretty! Happy New Year, Shari!
Gorgeous! Happy New Year, Shari!
HAPPY NEW YEAR - what an adorable idea - love the cupcake size.. this would be cute for a wedding... i love it" And as you said sometimes it has to be gluten free and lactose free!
Wonderful !!! I love pavlova ! Baci
These are just adorable! Genius!
I love the idea of little, individual pavlovas! I've always thought I'd be afraid to cut into a big one, and this solves that issue. They're very pretty too!
I have been wanting to make pavlova for a while. Thanks for the push and I'm so glad to have connected with you. Happy New Year.
I liked these cupcakes. The presentation manner is beautiful! I am surely going to try them. These can make a wonderful Christmas treat!
Lovely. I adore pavlova! Happy New Year!
They look divine! I love the idea of having them in cupcake form.
One of my favorite desserts! Thanks, Shari and a happy New Year to you!
Lovely Shari. I agree. In the end it doesn't matter who invented it (the Kiwis), just dig in. Happy New Year!
I was introduced to pavlova under the name "Schaum torte"... grandma made it every Easter and we covered it with fresh spring strawberries and delicious freshly whipped cream.
The idea of making cupcakes is so wonderful! Do the middles of your pavlova still retain that wonderful, fluffy texture?
What a nice sweet little treat. Happy New Year to you!
Not only do these look absolutely decadent, but they are gorgeous as well. Kudos to you!
Happy New Year to you.
Those are so gorgeous. They look like, strangely enough, little Easter baskets. Not usually what I'm thinking about on a January day when there's snow piled up outside!
The spring-y look was positively inspirational, and I bet they tasted even better than they look.
Happy New Year, Shari!
These little cakes look absolutely divine. Happy New Year.
This is one of my favourite desserts ever, but I hate how long the big ones take to bake. A stroke of genious to turn them into cupcakes:-)
I fell head over heels for Pavlova while living in Australia and these look like you've taken a great thing and made it even better!
How convenient a light dessert for the new year. The problem is that I may not be able to stop at just one. Friggin pavlovas...
This is a fantastic idea! Fantastic pictures! You have totally inspired me.
These look so delicious. They are little clouds of loveliness. I really need to make pavlova and I really like your idea here. Thank you.
Looks great!
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