PAVLOVA RECIPE

A pavlova is a meringue-based dessert, characterised by a crisp outer shell and a soft, marshmallowy centre. It is traditionally topped with whipped cream (often enriched with mascarpone for extra creaminess) and covered with colourful fresh fruit. What sets it apart from a classic meringue is the addition of cornflour and vinegar, which create this signature soft centre.

The pavlova was named in honour of the Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920s. The exact origin of the dessert is the subject of a lively debate between these two countries: Australia claims it was created in a Perth hotel in 1935, while New Zealand maintains it was invented earlier in a café in Wellington. The debate is still open today. In both countries, it is the national dessert par excellence, served on special occasions.

French meringue is THE traditional choice for a pavlova. It offers the best contrast between the crisp crust and the soft centre, thanks to the addition of cornflour and vinegar. Swiss and Italian meringues give results that are too compact and dense, not suited to the spirit of the pavlova. Stick with classic French meringue for an authentic result.

Yes, in stages. The meringue base can be prepared up to 2 days in advance: store it in an airtight container at room temperature (not in the fridge, as humidity would soften it). The mascarpone cream can be prepared 24 hours ahead and kept in the fridge. However, the final assembly (meringue + cream + fruit) should be done no more than 2-3 hours before serving, ideally just before: the cream and fruit gradually moisten the meringue, which loses its crispness.

The best choices: red berries (strawberries, raspberries, blueberries, blackberries) for the acidity that balances the sweetness, kiwis (a touch of green visually), exotic fruits (mango, passion fruit, pineapple), pomegranate for colour. Avoid bananas (they darken quickly), pears and peaches (too watery, they would soften the meringue), and citrus fruits in segments (too juicy).

Three golden rules: 1/ Slow baking at low temperature (120°C maximum, never more), 2/ Gradual cooling in the switched-off oven with the door closed for 1 to 3 hours, 3/ Never open the oven during baking (thermal shock = guaranteed cracks). A few small cracks are normal and even charming, but large fissures indicate a temperature problem or an oven door opened too often.

Three possible causes: baking time too short (the meringue did not have time to dry on the surface), temperature too low (below 120°C does not work), or high ambient humidity (on stormy or rainy days, the meringue absorbs moisture). Solution: extend baking by 15-30 minutes if necessary, and avoid making a pavlova on very humid days.

You have probably forgotten the cornflour and/or the vinegar, which are precisely the ingredients that create the soft centre. Another cause: baking for too long at too high a temperature. Next time: do not forget the 2 tsp of cornflour + 1 tsp of vinegar, and keep to 120°C for 1 hour 30 minutes at most.

Main causes: presence of fat (bowl not properly degreased, traces of yolk in the whites, greasy fingers), whites too cold, or whites too old (more than 5-7 days). Solutions: wipe the bowl and whisk with white vinegar before use, take the eggs out 1 hour in advance, and use fresh eggs (check in a glass of water: if they sink, they are fresh; if they float, they are old).

Unfilled: the meringue base keeps for 2 days at most in an airtight container at room temperature (not in the fridge). Filled: ideally eat within 2-3 hours of assembly. Beyond that, the cream and fruit moisten the meringue, which softens and loses its crispness. A pavlova does not freeze well (texture is destroyed).

Don't throw them away! With 4 egg yolks, you can make: a crème anglaise, a crème pâtissière, financiers (but note they use whites), cannelés, or homemade mayonnaise. You can also freeze them: beat them lightly with a pinch of salt, place in an ice cube tray. They keep for 3 months.

Yes, the traditional Australian version uses only whipped double cream (without mascarpone). In that case, use 600 ml of whole cream with at least 30% fat, well chilled, whipped with 40 g of icing sugar. Mascarpone adds creaminess and stability but is not essential.

1 hour 30 minutes at 120°C (fan or conventional heat), followed by cooling for at least 1 hour in the switched-off oven with the door closed. A total time of 2 hours 30 to 3 hours. For individual mini pavlovas: 1 hour at 120°C. Never increase the temperature, even if you are in a hurry: you will obtain a meringue that browns on the surface and remains raw in the centre.

If the meringue spreads during baking instead of holding its shape: the sugar was not sufficiently incorporated (test by rubbing it between your fingers; it should no longer feel gritty). Another cause: meringue too runny from insufficient whisking (it should form firm, glossy peaks that hold on the whisk when turned upside down). Solution: next time, whisk for 2-3 minutes longer until the meringue is truly firm and glossy.