How to Make Pavlova, from Redbird’s Pastry Chef
Wondering how to make Pavlova? Named after the Russian ballerina Anna Pavlova, this summer dessert is composed of a meringue shell with a delicate and sweet filling and is usually topped with fresh fruit. The meringue can be made ahead of time, which means prep time on the day of an event is minimal. While Pavlova can be topped with any seasonal fruit, our Pastry Chef, Kasra Ajdari, shares his recipe for how to make Pavlova with Lemon Mousse and Macerated Berries.
4 large egg whites
1 pinch of salt
250 grams granulated sugar
10 grams corn starch
10 grams champagne vinegar
Optional: 5 grams flavoring extract (vanilla or almond)
– Preheat oven to 300 degrees F.
– Combine sugar and cornstarch, set aside.
– Begin whipping egg whites and salt at medium speed. When whites are foamy, and no liquid egg white can be seen under the foam, begin slowly adding sugar/starch mixture to the whites. After all of the sugar mixture have been added, increase speed to high, and whip to stiff peaks.
– Once stiff peaks have been reached, add vinegar and extract (if using), continue whipping until the texture of the whites tightens, and they gather around the whisk.
– Mound the meringue on a parchment lined baking sheet, and spread with a spatula or spoon into a rough circle shape about 8-9 inches in diameter and 1-1 ½ inches high.
– Bake for 1 hour. Turn oven off, leaving Pavlova shell in the oven. Prop the oven door open with a wooden spoon wrapped in aluminum foil until the shell is completely cool.
Lemon Curd Mousse
155 grams lemon juice
200 grams granulated sugar
3 large eggs
3 large egg yolks
5 grams salt
Zest of 1 lemon
30 grams unsalted butter
– Combine all ingredients, except butter, in a small mixing bowl. Stir over a double boiler until mixture thickens.
– Remove from heat, add the butter, and blend into a curd with a hand blender. Strain the curd through a fine mesh strainer.
– Refrigerate until cold with plastic wrap touching the surface of the curd to prevent it from forming a skin.
– To finish the mousse, whip 500 grams of heavy cream to medium peaks. Loosen the Lemon Curd by stirring or whisking it, then fold the whipped cream into the lemon curd.
2 cups mixed berries
65 grams granulated sugar
1 pinch of salt
Grenache vinegar (champagne vinegar can be used as a substitute)
– Combine the berries, sugar, and salt in a small bowl, toss to coat the berries in the sugar.
– Add a splash of vinegar to heighten the berry flavor.
– Let the berries marinate in the mixture for at least 30 minutes.
– Carefully remove the Pavlova shell from the parchment and place of a plate or platter. With the back of a spoon, gently break the top of the shell to create a nest for the mousse and berries.
– Top the shell with a layer of mousse, then top the mousse with the berries and any juices that have settled in the bottom of the bowl.
– Garnish with fresh herbs. Basil, mint, or tarragon are all be great options.