The pavlova is a typical Australian dessert, invented by a Chef at a hotel in Wellington, New Zealand, in honor of the dancer Anna Pavlova. Crispy on the outside and soft inside, the meringue is filled with sweetened whipped cream and fresh fruit. It can be enriched, as I did, with a delicious white chocolate cream or simple lemon curd that contrasts the sweetness of the meringue. In this mini version, the meringue base will be quicker to bake and easier to serve. The pavlova can also be made gluten and lactose-free.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 3.5 oz egg white
- 1 cup granulated sugar (fine)
- 1 tbsp corn starch (10 g)
- 1 cup heavy cream (lactose-free with less than 0.01% lactose or plant-based)
- berries
- 200 custard (white chocolate)
Tools
- 1 Mixer
- 2 Bowls
- 1 Piping bag
- 1 Baking tray
Steps
Mix the sugar with the corn starch in a container.
In a bowl, add the egg whites and beat with an electric mixer at medium speed.
As soon as they start to turn white, gradually add the sugar.
Continue beating until it is glossy and frothy.Preheat the oven to 230°F in static mode.
Fill a piping bag and form small baskets or one larger one.
Bake for about 1 hour and 30 minutes, checking occasionally to ensure the color remains white.
At the end of cooking, let it cool for 15 minutes in the oven.Remove from the oven and cool completely at room temperature.
Fill with whipped cream, fresh fruit, lactose-free white chocolate custard, and powdered sugar.
WARNING: check the Italian Celiac Association’s directory and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips
Store unfrosted for 4-5 days in a cupboard without covering them, otherwise, they become rubbery and moist.
FAQ (Frequently Asked Questions)
Is Pavlova a lactose-free dessert?
There are no lactose-containing ingredients in the preparation of the meringue baskets. For the filling, use lactose-free or plant-based cream.
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