Pavlova
I’ve become famous—or infamous—for not wanting people to dip their forks into a dish that I’m eating so that they can get a taste. I’m sorry, but I find nothing more unnerving than having to stop eating and pass something that I’m enjoying around the table. And it seems that the more I like whatever it is, the more it never quite makes it back to me. Traditionally, Pavlova is a jumbo meringue topped with whipped cream and tropical fruit. But to avoid conflict, I opt to make individual ones so that everyone gets their fair share and forks don’t wander at the table. Individual Pavlovas are also easier to serve. You can vary the types of tropical fruit that you use, but really try to search out fresh passion fruit. The vibrant orange pulp and seeds spilling over everything will make it instantly clear why this is one dessert you’d not want to share either.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Add the cream of tartar, if using, increase the speed to high, and continue whisking until the whites begin to hold their shape and form soft, drooping peaks when you lift the beater. With the mixer running, gradually add the sugar, then the vanilla, vinegar, and cornstarch and continue whisking until the meringue is shiny and holds stiff peaks.
Step 3
Drop the meringue in 5 equal mounds (you’ll have an extra meringue in case one breaks), spaced equally apart, on the prepared baking sheet. Dip a soup spoon in water and use the back of it to flatten each mound into a disk 4 to 5 inches (10 to 12 cm) in diameter. With the spoon, make a depression in the center of each meringue that will eventually hold the cream and fruits.
Step 4
Bake the meringues for 1 1/2 hours. Turn off the heat and leave the meringues in the oven to dry for at least 1 hour. Remove from the oven and let cool completely.
Step 5
Place a meringue on each of 4 individual plates. Scoop some sorbet into the centers of the meringues. Pile the fruits on top and around the sorbet, then spoon on a dollop of whipped cream. Halve the passion fruits and spoon the pulp and seeds over each Pavlova.
Storage
Step 6
The meringues can be made up to 1 week in advance and kept in an airtight container at room temperature in a cool, dry spot.
Variations
Step 7
The classic Pavlova is meringue topped with whipped cream and fruit. I like a scoop of sorbet nestled in there, too, but if you prefer it without, spread whipped cream over each meringue and top with the tropical fruits.
Step 8
If you can’t find fresh passion fruit or frozen purée, add a spoonful of Raspberry Sauce (page 246) or Blackberry Sauce (page 248) over each Pavlova instead.
tip
Step 9
All ovens are different, and that difference is never more apparent than when baking meringues. If your oven appears to be browning the meringues too fast, prop the oven door open with a wooden spoon to allow the temperature to cool.
