Pavlova is so light, so mild, so crunchy, and so juicy. It is a combination of textures and flavours that many enjoy, especially when it’s fulfilled by the addition of berries. The best thing is that you can make so many different shapes from the meringue, but don’t create something too high, because the Pavlova will fall in any case.
I always try to make Pavlova in the evening after dinner. I know I will not need the oven for anything else and can bake the cake and safely leave it in the oven to cool until morning. Taking it out of the oven too early is not a smart move:)
5 egg whites
pinch of sea salt
275 g fine white sugar
1 orange zest, finely grated
1 vanilla bean, seeds only
1/2 tsp white wine vinegar
2 tsp corn starch
50 g mascarpone
100 g Greek yogurt
pinch of vanilla powder
2 tbsp maple syrup
400 g sweet cream
4‒6 ripe apricots, sliced
Preheat the oven to 170°. Line a baking pan with parchment paper.
Place egg whites in a large bowl with a pinch of salt and beat until soft peaks form. Gradually add the sugar, beating for another approximate 10 minutes. While beating, add the orange zest and vanilla. Beat until shiny peaks form. Then add vinegar and cornstarch and on low speed, mix just until incorporated – don’t over mix.
Place the egg whites on the pan and form a circle about 20 cm in diameter. Level. Using a special pastry spatula (see photo) or a plastic fork, create peaks around the edge of the meringue. Make a very shallow indent in the centre (so the meringue does not break).
Reduce oven heat to 120° and bake meringue for 1 h. Reduce the heat again to 120° and bake for another 20 minutes. Turn off the oven and leave in the oven for at least 2 h. Then open the oven the door slightly, place a wooden spoon in the crack and let the meringue cool completely.
Before serving, beat the mascarpone with yogurt, vanilla, and syrup, just until all the ingredients are mixed. Add the cream and whip until firm peaks form. Place on the meringue, decorate with berries and apricots, and serve immediately.