Making Pavlova

For a Kentucky baker making his first pavlova, I think this turned out pretty well. Did it come out looking like a tutu for a Russian dancer? Meh…if I stretched my imagination a bit, perhaps. I’m not winning any awards for authenticity here, since true south-of-the-equator pavlovas are made with passion fruit, kiwi and/or strawberries as far as I understand it. But since we happen to be at peak blueberry season here in Kentucky, it seemed to make sense. And what goes better with blueberries than lemon curd I ask you? I couldn’t help myself.


Pavlova Recipe

Pavlova is little-known here in the States, but it’s the apple pie of Australia and New Zealand. Here’s my version which hews pretty close to the standard (there’s not much room to move where meringue is concerned). Toppings can be all over the board, though fruit is traditional. You’ll need:

8 egg whites, room temperature
pinch salt
2 teaspoons white wine vinegar
1 teaspoon vanilla extract
14 ounces (2 cups) sugar
1 ounce (3 tablespoons) cornstarch
one double recipe Chantilly cream