Pavlova Cupcakes

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

There's no debate that this dessert is easy to make. If you can whip egg whites, you can make Pavlova. Just stay out of the controversy and dig your fork into this cloud of sweetness.

Recipe: Pavlova Cupcakes

Makes: 8 to 10 servings

Ingredients:

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:

1. Preheat your oven to 350°F and center a rack.
   
   
2. Whisk the egg whites, cornstarch, cider vinegar, vanilla, and salt until foamy. Gradually add the sugar and beat until stiff peaks form.
   
   
3. Whisk in the boiling water 1 tablespoon at a time, until the meringue is stiff and glossy.
   
   
4. 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).
   
   
5. 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.
   
   
6. Turn off the oven and let the meringue stand in the oven for 1 hour. Remove and allow to cool completely.
   
   
7. For the whipped cream, whisk the heavy cream, confectioners' sugar, vanilla, and cinnamon until soft peaks form.
   
   
8. 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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