A Pavlova Meringue makes an impressive dessert. Top with fruit of your choice, add chocolate or mascarpone cheese, and create a dessert that is fit for royalty.
A pavlova meringue is a cross between a meringue and a pavlova; two desserts that aren’t commonly found in the States.
They are very popular overseas but here everyone seems to prefer cakes and pies and sugar laden, buttery concoctions.
Honestly, I’m not any different, but when Passover rolls around it’s time to come up with a flourless dessert and pavlova meringues fill the bill.
Besides, my mother requested one and it’s hard to say no to my mother!
Truth is, a pavlova meringue is perfect after a big, heavy meal.
Light and crisp and topped with berries, this dessert is one that is also healthier for your waistline.
Pavlovas are a perfect dessert going into summer, when some of us may be watching our waistlines. Or at least should be.
They are also impressive desserts and easily made. What’s holding you back?
Is there a difference between a pavlova and a meringue?
You may think a pavlova and a meringue are the same thing, however they are not.
A few subtle differences make them kissing cousins.
Meringues are basically stiffly whipped egg whites and sugar that are baked until crisp.
Pavlovas have cornstarch and vinegar added, which gives a pavlova a sticky kind of marshmallow like interior and a crisp exterior.
A pavlova can be shaped into one giant round or into individual sizes. Since this pavlova recipe doesn’t have cornstarch, it is a bit of a cross between the two.
Pavlovas can be flavored and adapted so many ways.
This version I made for Passover contained cinnamon and hazelnuts which created a winning combination.
Feel free to flavor with vanilla or lemon and even rosewater.
My rosewater meringue cookies were heavenly.
A few years back I added chocolate ganache to my meringue layers and that was divine, too. So, you are getting the idea. Right?
How long does a pavlova meringue last?
Pavlova meringues can be kept on the counter top, unassembled for several days if you live in a dry region.
Colorado is very dry and I left mine uncovered for three days before I assembled it.
If you live where there is more humidity, place your baked and cooled pavlova in a well sealed container until ready to assemble.
An assembled meringue should be eaten as fast as you can.
Once assembled with cream, pavlova meringues will start to soften.
However, we were able to make our leftovers last about three days in the refrigerator.
They did soften up, but were still delightful to eat.
With Mother’s Day around the corner it’s time to get to work.
As long as you have a powerful mixer that can beat egg whites, this pavlova can be whipped up in no time!
Moms love this dessert. I know…because I am one, and I’d consider it a token of love if someone placed this dessert in front of me.
I’m afraid I am a bit short on words today, so I will leave you to it.
Life has been stressfully hectic the last few months and it doesn’t look like things are letting up any time soon…I’m sorry to say.
Just wanted to get this out there and say Happy Mother’s Day to all who call themselves mom. You are appreciated and loved.
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And a few berry ideas from my friends:
from A Baker’s House
from Cookin’ on the Ranch
Need a few more easy berry desserts?
Pavlova Meringues make impressive and easy desserts. Top with fruit of your choice, add chocolate or mascarpone cheese, and create a dessert that is fit for royalty.
6 large egg whites
2 c sugar
1/4 c skinned and ground hazelnuts
1 –2 t cinnamon
1 t balsamic vinegar
1/2 c sour cream, or thick Greek yogurt
4 T mascarpone cheese
4 T brown sugar
4 c berries of your choice
Preheat oven to 350. Line a baking sheet with parchment paper.
In a large bowl of an electric mixer fitted with a whisk attachment, beat egg whites on low speed slowly working up to medium high speed until soft, satiny peaks form. Add sugar in increments of 1/4 c working up to high speed until stiff peaks form and meringue is shiny. Using a spatula, stir in hazelnuts, cinnamon and balsamic vinegar.
Spoon the meringue onto parchment into a 10″ circle that is about 2″ thick or make individuals. Place in oven and immediately turn oven temperature down to 300. Bake for about 1 hour and 15 minutes or about 50 minutes for individuals. Bake until the meringue looks and feels dry. Let cool in a dry place overnight.
When ready to assemble beat topping ingredients until well mixed and light. Spread over pavlova and top with berries. Serve immediately.
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