Video:Fresh Berry Pavlovawith John Mitzewich
You'll be surprised when you see how simple a pavlova is to make - and you'll love the great contrast in textures for which this recipe is known. See how to make a delicious and low fat pavlova filled with fresh fruit.See Transcript
Transcript:Fresh Berry PavlovaHi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how to make a delicious fresh berry pavlova. It is basically a meringue topped with whipped cream and berries. Let's get started.
Mix the Pavlova EggsYou want a very clean stainless steel bowl, and we're going to separate 3 eggs. Here's a quick method - I'm going to crack the egg in my hand, give it a shake and the white drops through. Very nice method. You can go shell to shell if you want. Measure out 3/4 cup sugar plus 2 tsp cornstarch, give it a mix and set aside.
And now the hard part - if you don't have an electric mixer. You can use a stand mixer, or electric mixer - I'm going to do it by hand to show it's possible. There is some slow motion of the whipping method - across the bottom and over the top - this gets as much air as possible into the whites.
Whisk in Pavlova IngredientsWhen it gets to the "ribbon" stage, meaning if you drip some on the surface it holds it shape for a few minutes, we're going to add the sugar mixture in four additions. So sprinkle some in and whisk it for a minute, sprinkle some in and whisk it for a minute, and so forth. When all the sugar is add it's going to dissolve into the egg whites - and you can tell because you won't feel any of the grains of sugar. When that happens, add 3/4 tsp white vinegar, and 1 tsp vanilla.
Form the PavlovaThen we're going to whisk and whip - it's going to get shinny, and very glossy, and we're going to keep whisking it until it's stiff enough to hold a shape - see that. That will let us shape it on the pan.
Bake the PavlovaPour it on a lined baking sheet. I used silicon; you can use parchment, or wax paper. Spread 2-inches think in a round circle. I'm going to tap the top to make peaks, which will help give a crunchy texture. We're going to bake that for one hour at 250 degrees F.
Cool the PavlovaThen let it cool on a rack. When it bakes it gets a nice crisp crust, and the inside stays soft. You can hear how the surface is crispy. It's going to crack when it cools, which is fine since we're going to stuff this with whipped cream and berries. So use a spoon and crack the surface to make a nice well for the whipped cream.
Serve Berry PavlovaSo, I have about 2 cups whipped cream, slightly sweetened. We're going to fill it up, and add a pint of fresh berries - and that is your pavlova. It's named after a famous ballet dancer, so you know it's going to be good.
This has a great contrast in textures; crispy, crunchy, chewy, the luxurious whipped cream, the fresh berries - just a great meringue dessert. And, the meringue part is actually fat free. So, I hope you give it a try. Enjoy!