Introduction

Pavlova Royale is a delightful dessert that showcases the perfect combination of a crispy meringue shell, luscious cream, and a medley of fresh fruits. Named after the famous Russian ballerina Anna Pavlova, this elegant dish is not only a feast for the eyes but also a treat for the taste buds. Whether you’re hosting a dinner party or celebrating a special occasion, this pavlova is sure to impress your guests with its airy texture and vibrant flavors.

Detailed Ingredients with measures

Egg whites – 6 large
Caster sugar – 300g
White wine vinegar – 1 teaspoon
Cornflour – 2 teaspoons
Double cream – 600ml
Icing sugar – 2 tablespoons
Vanilla extract – 1 teaspoon
Mixed berries (such as strawberries, blueberries, and raspberries) – 300g
Passionfruit – 2, halved

Prep Time

Preparation time for this Pavlova Royale recipe is approximately 30 minutes. This includes the time needed to prepare the meringue as well as the cream and fruits for assembly.

Cook Time, Total Time, Yield

Cook time for the meringue is about 1 hour and 15 minutes, including cooling time. The total time, which combines prep and cooking, is around 1 hour and 45 minutes. This recipe yields enough Pavlova Royale to serve approximately 8-10 people, making it ideal for gatherings or festive celebrations.

Detailed Directions and Instructions

Prepare the Meringue

Start by preheating your oven to 120°C (250°F). Line a baking tray with parchment paper.

Whip the Egg Whites

In a clean mixing bowl, whisk the egg whites on medium speed until frothy. Gradually add the sugar, continuing to whisk until stiff peaks form and the mixture is glossy.

Add Cornstarch and Vinegar

Gently fold in the cornstarch and vinegar into the meringue mixture using a spatula. This will help stabilize the meringue.

Shape the Meringue

Spoon the meringue mixture onto the lined baking tray, shaping it into a large circle with a slight dip in the center to hold toppings later.

Bake the Meringue

Place the baking tray in the preheated oven and bake for about 1 hour and 15 minutes, or until the meringue is dry and crisp on the outside.

Cool the Meringue

Turn off the oven and leave the meringue inside to cool completely, allowing it to become crisp and dry.

Create the Topping

While the meringue is cooling, whip the cream until soft peaks form. When the meringue is cool, spread the whipped cream over the top.

Prepare the Fruit

Wash and slice the selected fresh fruits (such as berries and kiwi) and then arrange them beautifully on top of the cream-covered meringue.

Drizzle with Sauce

For added flavor, drizzle the pavlova with a fruit sauce or coulis if desired, enhancing both taste and presentation.

Serve the Pavlova

Carefully transfer the pavlova onto a serving plate. Slice and serve immediately for the best texture.

Notes

Egg Whites

Ensure the bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping properly.

Storing

Pavlova is best enjoyed on the day it is made, but the meringue can be stored in an airtight container for a couple of days.

Fruit Selection

Feel free to use any combination of seasonal fruits for topping, as this dessert is versatile and allows for creativity.

Variations

Experiment with flavors by adding vanilla extract to the cream or incorporating different citrus fruits for a refreshing twist.

Cook techniques

Whipping Egg Whites

Whipping egg whites is crucial for achieving the light and airy texture of pavlova. Ensure your bowl is clean and dry, and use room temperature eggs for better volume.

Stabilizing the Meringue

Adding ingredients like vinegar or cornstarch helps stabilize the meringue, making it less likely to collapse after baking. This creates a crisp outer shell with a soft interior.

Baking at Low Temperature

Pavlovas should be baked at a low temperature to dry out the meringue without browning it. A gentle baking process allows the meringue to develop its characteristic texture.

Cooling the Pavlova

Let the pavlova cool completely in the oven after baking. This gradual cooling helps to prevent cracks and maintain its structure.

Layering with Cream and Fruit

Once cooled, top the pavlova with whipped cream and fresh fruits. Layering these ingredients adds flavor and creates a stunning presentation.

FAQ

What is the best way to store leftover pavlova?

Store leftover pavlova in an airtight container at room temperature for up to two days. Avoid refrigerating it, as this can make the meringue soggy.

Can I make the pavlova in advance?

Yes, you can make the pavlova a day in advance. Just store it in a cool, dry place, and add toppings just before serving to maintain its crispness.

Why did my pavlova crack?

Cracking can occur due to rapid temperature changes or overbeating the egg whites. Ensure a slow and gentle baking process and avoid opening the oven door while baking.

Can I use other types of fruit on top of pavlova?

Absolutely! While traditional toppings include seasonal fruits like berries, you can experiment with other fruits like kiwi, mango, or passionfruit for different flavors.

What can I do if my meringue is too runny?

If your meringue is runny, it may need more beating. Ensure egg whites are whipped until stiff peaks form. If it still doesn’t hold, add a bit more cornstarch or vinegar to stabilize it.

Conclusion

Pavlova Royale is a delightful dessert that beautifully combines the lightness of meringue with fresh fruits and creamy toppings. This impressive treat is not only visually stunning but also brings a wonderful mix of textures and flavors, making it a perfect choice for special occasions or casual gatherings. By following this recipe, you can create a delicious centerpiece that is sure to please your guests.

More recipes suggestions and combination

Fruit Variations

Experiment with different seasonal fruits such as berries, kiwi, or mango to add variety and a burst of color to your pavlova.

Flavor Infusions

Incorporate flavorings into your whipped cream, like vanilla bean, lemon zest, or chocolate, to enhance the overall taste of the dessert.

Chocolate Pavlova

Try making a chocolate version of pavlova by adding cocoa powder to the meringue mixture for a rich and decadent twist.

Pavlova with Nut Toppings

Add crushed nuts such as pistachios or almonds for added crunch and flavor, which pair beautifully with the softness of the meringue.

Coconut Cream Variation

Replace regular cream with coconut cream for a tropical flavor that complements the fruit toppings marvelously.

Mini Pavlovas

Create individual pavlovas for a fun twist; they are perfect for portion control and presentation at parties.