Pavlova
vanilla pavlova with whipped mascarpone
The Pavlova is a dessert of disputed origins, claimed by both Australia and New Zealand, named for the Russian ballerina Anna Pavlova, who was said to float across the stage as lightly as the meringue that bears her name. It is weightless yet decadent, crisp at its edges, marshmallow-soft within, crowned with billows of cream and jewel-toned fruit.
The Pavlova apron is as delicate as its namesake—white, frilled, and impossibly airy, meant for the kind of baker who believes in romance, who takes sugar and egg whites and spins them into something ethereal. This is a dessert for celebrations, for the kind of meals that stretch into evening, for the person who understands that a good dessert is not just an ending but an arrival.
ingredients
For the pavlova:
4 large egg whites
½ teaspoon cream of tartar
1 cup caster sugar
1 teaspoon cornstarch
1 teaspoon vanilla
1/4 teaspoon white vinegar
For the whipped mascarpone and topping:
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons sugar
1 cup mascarpone cheese
Fresh jam and fruit, for topping
directions
Tie on your pavlova apron—white, flouncy, and delicately detailed, like the meringue itself—and preheat the oven to 350°F.
Line a baking tray with parchment paper and trace a 7-8 inch circle on the paper. Flip the paper prior to adding batter to avoid marking your pavlova.
Place egg whites and cream of tartar in a stand mixer and whisk on medium speed until soft peaks form (about 5 minutes). Slowly add the caster sugar in three additions, mixing for 30 seconds in between each addition.
Increase the speed to high and whisk until the mixture transforms into a glossy, thick meringue with stiff peaks, about 2 minutes. Peaks should not move when holding the whisk upright.
Sift the cornstarch over the meringue and gently fold it in, along with the vinegar and vanilla.
Spoon the meringue into a piping bag fitted with your desired tip. Pipe the meringue around the drawn circle, leaving a small indent in the center for your fillings.
Alternatively, you can simply spoon the meringue onto the baking paper within the drawn circle. Use a palette knife to shape the edges and create the small indent in the center.
Place the tray on the bottom shelf of the oven, then immediately reduce the temperature to 200°F. Bake for 90–100 minutes, then turn the oven off and leave the pavlova inside without opening the door. Let it sit inside the oven and remove once completely cooled (2-4 hours).
As the pavlova cools, it’s time to make the dreamiest whipped mascarpone topping. In a stand mixer fitted with a whisk attachment, beat the heavy cream on medium speed until soft peaks form, about 2–3 minutes.
Add the sugar and vanilla and continue whipping for another 1–2 minutes until slightly thicker and medium-stiff peaks form. Gently fold in the mascarpone, then whip until medium peaks form—smooth and billowy but still sturdy.
Pipe or spread the whipped mascarpone over the cooled pavlova. Finish with a swirl of fresh jam and a cascade of ripe fruit, then serve immediately—each bite as light and decadent as the apron draped around you.
Pavlova
a recipe as decadent as your apron