What is Pavlova?
The Pavlova cake was invented at the beginning of the last century in Australia in honor of the famous ballerina Anna Pavlova. The chef wanted to surprise the wonderful prima with a light, airy, and incredibly tasty dessert that would reflect the lightness and grace of the ballerina. This is how this dessert was born. Initially, it is served in the form of an airy meringue cake decorated with whipped cream with lots of berries and fruits.
Why Is My Pavlova Weeping?
This can happen while the Pavlova is cooling or even while it's baking. There are a lot of reasons such as:
- High humidity
- Undissolved sugar
- Over-whisked egg whites
How To Beat Egg Whites For A Pavlova?
Beat the whites-only in dry and clean dishes, as even a drop of moisture or fat can interfere with the process, and the foam will not be as strong as it should be. Some housewives pre-degrease the dishes with lemon juice and wipe them dry.
Whisk the egg white for the Pavlova cake in a mixer - first at a low speed, and then increase the speed and gradually add powdered sugar. Sugar is always added only after the peaks are stable. Otherwise, the egg whites will be hard to beat. Correctly whipped Pavlova holds its shape well; it is quite dense and, at the same time, very smooth, airy. After sugar, you can gently add other products, mixing them gently and not very intensively.
Can I Make Pavlovas Ahead?
Yes, you can make the pavlova batter up to 3 days before cooking and serving. Store it in a plastic bag, then assemble it just before your event. Once they are assembled, they should be eaten within 4 hours of assembling because the frosting starts to soften the Pavlova.
The finished cake is not stored for a long time, as it gets soaked from light cream. I advise you to eat it in the first 2-4 hours. But, and 12 hours in the refrigerator, it calmly withstands; just a little crunch will be lost. The cake themselves, without filling and cream, can be stored for 5-7 days at room temperature.
What Are The Best Toppings For Pavlova?
There are endless fruit toppings for Pavlova. You will need 4 to 5 cups of fresh fruit or berries. Some famous toppings are:
- Kiwi
- Mango
- Mint leaves to garnish
- Berries: Blueberries, raspberries, blackberries, strawberries
- Stone Fruit: peaches, apricots, plums, nectarines
What's The Difference Between Meringue Vs. Pavlova?
Some confuse meringue and Pavlova, but there is a difference between these two.
Both meringue and Pavlova are egg white desserts and are made similarly. They both require the same ingredients and are then baked at a low temperature until dry. However, the meringue is crispy and dry throughout. On the other hand, Pavlova is crispy on the outside but soft, fluffy inside. So we can say that a pavlova is a meringue-based dessert but not a classic meringue.
Be sure to please your family and friends with this delicacy! It is incredibly tasty and tender and melts in your mouth on a festive table! Light cream, delicate crunch, and weightless soufflé - all this together gives a stunning taste! I'm sure all guests will appreciate it!
