蛋白          4-5顆量〈依大小調整〉
醋              1茶匙
玉米粉      1茶匙
白細砂糖  1量杯

填料         鮮奶油、水果

The pavlova is a simple dessert that consists of a meringue base topped by flavored or sweetened whipped cream and lots of fresh fruits. Though its origin is disputable, the pavlova is no doubt a popular dessert in Australia and New Zealand . Today, both countries claim to be the creator, and the only thing they seem to agree on is that the dessert was made for and named after the celebrated Russian ballerina, Anna Pavlova. The procedure is straightforward, the ingredients are easily found, and the presentation is stunning, making it one of the handiest recipes and an appropriate party dessert. 

The meringue base can be made large or small, spread thick or thin, depending on how you wish to serve it. The fruits can vary as well – traditional pavlova topping included strawberries, kiwis, oranges, and passion fruit, but I chose to use mango and blueberries because they’re in season. If you wish to make the meringue ahead, be sure to store it in a sealable container and it will keep crisp for 5 or 6 days. But once assembled, the pavlova should be consumed quickly before it absorbs the cream’s moisture.

The pavlova I made turned out beautifully, but I thought it was too heavy and sweet for my liking. If you prefer a lighter pavlova, don’t sweeten the whipping cream, or omit the whipping cream altogether and drizzle it instead with pureed fruit. Personally I would like to decrease the sugar in the meringue, but considering that the caramelization is crucial to its crispness, I’m not sure what effects a reduction would have. If I ever make a pavlova again, which I feel won’t be too long, I’ll post how the cutback on sugar goes.

I absolutely loved the texture of the meringue though, especially the velvety contrast set off by the fruits, so I hope you’ll enjoy this dessert as much as I had. Have fun and experiment, and take full advantage of the fact that this is one flexible center piece!
– P.