Pavlova. Dessert of the Gods.

If Pavlova is not the most delicious dessert of all time, I just don’t know what is. In general… I am a chocolate person. But I might have just found chocolate’s match in Pavlova. Pavlova is a New Zealand and/or Australian specialty, depending on your version of history, that involves a meringue based bottom and is usually topped with whipped cream and some delicious fruits — traditionally kiwis or passionfruit. The local Market Basket had no passionfruits in sight, so I went with some tasty kiwi for dessert tonight. I was not disappointed.

A note for all you eager chefs: MAKE THIS RECIPE THE NIGHT BEFORE. Because… I didn’t. I did that thing where I got really excited to make pavlova and then I bought all the ingredients and then I started making the recipe and THEN I read the directions. Upon which I found, as you will note, instructions like, “preheat oven 2 hours before you would like to begin” and, “leave in oven for at least 2 1/2 hours, or OVERNIGHT”. Clearly I started my pavlova like 43 minutes before our guests were supposed to arrive, so I fudged it a little bit. All said, it turned out DELICIOUS, and I strongly recommend trying, but it was a little underdone. Leaving it in the oven as long as they suggest lets the center cook slowly so it has a moist and chewy inside and light and crunchy exterior — just the heavenly combination pavlova is meant to have. Also, June Leeming, from whom this recipe originated, swears that preheating the oven in advance is essential to Pavlovian success. So do it.

Pavlova, adapted from June Leeming via The Boston Globe Magazine

9 eggs, room temperature
1 pound superfine sugar
1 pint whipping cream
1 teaspoon vanilla
2 cups fresh fruit, such as berries, kiwis or peaches

Set the oven at 300 degrees, with the rack positioned in the middle. Heat the oven for two hours. Just before you start to make the Pavlova, turn the oven up to 375 degrees. Line a large baking sheet with parchment paper.

Separate the eggs and reserve the yolks for another purpose. In a bowl of a standing mixer with a whip attachment, beat the egg whites until the form stiff peaks and pull away from the sides of the bowl. With the mixer on high speed, add the sugar in a slow, steady stream and beat for 2 to 3 more minutes, until the peaks are glossy and smooth.

Spoon the meringue into a mounded circle, approximately 10 inches in diameter, on the baking sheet. With the back of the spoon, level off the top and sides to form a smooth disk. Set the meringue in the oven and turn it off. Leave the meringue there until it is crisp and cold, at least 2 1/2 hours (it is preferable to leave overnight). Don’t open the door while the Pavlova cooks.

Remove the meringue from the oven and let it sit in a cool, dry place before adding the toppings.

Whip the cream with the vanilla until soft peaks form. Spread whipped cream in an even layer over the Pavlova and place fresh on top.

**Note: Original recipe says this recipe feed TEN. We were five and nearly polished it off. Lessons: We are piglets and this recipe is delicious, so err on the side of plenty when making.

Enjoy! We did.



The Pavlova.

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