Pavlova: Egg whites star in this dramatic dish

Susan Delbert

May 07, 2020

This weekend is a perfect opportunity to celebrate with a special sweet treat that looks like a party -- or a beautiful ballet -- on a plate.

Just as symbols of Americana are "Mom and apple pie," other cultures also have their touchstones. In Australia, it is the Pavlova, a meringue like confection that is elegant, light, and surprising. Purportedly named after the Russian ballerina Anna Pavlova, this is Australia’s national dessert. Every Aussie baker has his or her secret to successful “marshmallow in the middle.”

Pavlova has few ingredients and they are all pantry staples, so you're likely to have them on hand. It's simply egg whites, sugar, a touch of vanilla, cornstarch and vinegar, with an adaptable whipped cream topping. But there is magic in the combination. Pavlova is a riot of textures: The crust is crunchy and the interior is marshmallow-y lusciousness.

The marshmallow center is the trick of the dessert. Cornstarch and vinegar are mixed into the stiff egg whites, the meringue is baked in a relatively cool oven, finished slowly and topped with your choice of toppings to make it your own.

Ingredients

Pavlova

4 eggs separated, at room temperature

Pinch of salt

1 cup plus 1 tbsp. sugar

1 tbsp. cornstarch

1 tbsp. white vinegar

Splash of vanilla

1 pint cream for whipping

Topping choices: chocolate shavings, sugared strawberries or blueberries, pineapple, kiwi or the most traditional: passion fruit; Fruit in bite size pieces; mint for garnish

Procedure

Preheat oven 275 degrees. Spread piece of aluminum foil on cookie/baking sheet. Do not grease.
(optional): warm mixer bowl: Either pour in warm water, drain and dry, or place mixer bowl on back of stove for a few minutes to warm. Room temperature eggs and a warm bowl will increase egg white volume.
Separate eggs. A very easy way to do this is to crack egg on a flat surface and into a small bowl. With incredibly clean hands reach into the white and lift out the yolk, allowing extra white to slip through fingers. Remove the yolk to a separate bowl. Place white in mixer bowl and yolk in separate bowl. It is prudent to do this in a small bowl separate from the larger bowl in which you are aggregating the whites, because there can be no yolk in the whites. None. Not a little wisp, not a tiny stream. Any amount of yolk with prevent whites from fluffing. If the yolk breaks, dump it into the yolks and start again. Save yolks for another use (like making AWESOME and indulgent French toast---but that is another story)
Begin beating egg whites. Start slowly until they begin to foam, add pinch of salt and then increase speed. Sprinkle the sugar into the whites, gradually, no more than a tablespoon at a time.
Adding the cornstarch is a trick of Marion Taylor of Yarrawonga, Victoria, Australia. Measure the cornstarch into a small shallow bowl, add the cornstarch by using the tip of a butter knife to slowly “hit” the cornstarch into the whites so you are adding in small increments and avoiding lumps. Whites will magically change to very glossy and sleek. They should be stiff and hold their form when beater is lifted out.
Remove from beaters.
With same butter knife used for the cornstarch fold the Tablespoon of vinegar into the fluffy whites a few drops at a time. Add a bit of vanilla.
Pile the egg whites onto the foil on the cookie sheet in a circle; you don’t have to be exact, but spread flat on top and about 1-1 ½ inches high, about 8-10 inches across, the size of the (flat plate) serving dish you will flip the Pavlova on to. Build up pavlova abit more around the circumference, but the top should be flat.
Bake 1¼ hours (75 minutes) until crispy on top
Out of the oven, flip the meringue over onto serving plate, peel off foil. Cool. About an hour.
Whip cream (with no sugar; meringue is sweet enough). Spread across top of pavlova: add some rum to the whipped cream and shave chocolate on top. Leave the rum out and top with inside of a passion fruit (an indulgence if you can find) or berries. Garnish with mint. Cut into pie shape wedges to serve. Enjoy the contrasting textures of the cloud on your tongue. Accept all compliments

Susan Delbert is the National Press Club executive chef. She oversees the Club's catering and two restaurants, the Fourth Estate and the Reliable Source. Contact: [email protected].