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Pavlova

Pavlova


Top it with your choice of fruit

Photo courtesy of Pete and Gerry's Organic Eggs

This recipe uses eggs to make a beautiful meringue, made in just a few easy steps, before being topped with fruit.

Recipe courtesy of Pete and Gerry's Organic Eggs

Notes

You can find superfine sugar in gourmet stores or higher-end supermarkets, but it’s easy to make your own: just whirl granulated sugar in a food processor or blender for 1 minute until finely ground.

The meringue in this recipe requires fresh egg whites. Because of the effects of the pasteurization process on the protein structure, our organic liquid egg whites will not whip to soft or stiff peaks, so we do not recommend using them for meringue-style recipes.

Pavlova can be made a day or two ahead of time—just keep it in an airtight container. Like all meringues, it works best if you make it on a dry day. You’ll only use the egg whites, but you’ll have 3 golden yolks left over to make your next batch of scrambled eggs extra rich!

Ingredients

For the meringue

  • 1 Cup superfine sugar
  • 1 Tablespoon cornstarch
  • 3 large Pete and Gerry’s Organic Eggs, egg whites only, room temperature (see notes)
  • Pinch of salt
  • 3 Tablespoons water
  • 1 Teaspoon lemon juice or white vinegar

For the filling

  • 1 Cup heavy cream
  • 2 Tablespoons superfine sugar
  • 1/2 Teaspoon vanilla extract
  • 4 Cups mixed berries and/or cut-up fruit

Servings8

Calories Per Serving255

Folate equivalent (total)5µg1%


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Pavlova

Chef Shuna Lydon has been cooking and baking for over 20 years. She has experience in top-rated restaurants and is a James Beard Pastry Chef nominee.

It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate, and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation.

For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova an edible translation of sugar turned into cumulous clouds, it is one of the best low-fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.

Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's a delightful dessert any time of year.


Watch the video: Πάβλοβα. Με αγάπη Χριστιάννα@Alpha Κύπρου