Gorgeous Berry Pavlova!
Pavlovas sound high-falutin’, but really I have never made anything so impressive, that was so easy. I could eat pavlova every day of my life, and never get tired of them. And now that summer season is coming to an end, making a pavlova is a great way to enjoy all those summer fruits that will disappear in the Autumn and Winter months.
Parchment paper is a “must have” for making pavlova, and below I have shown you how to trace a circle onto the parchment paper which will function as your template. I have made one big pavlova in this recipe, but if you are having dinner guests, you can opt to make 4 smaller pavlovas by drawing smaller circles on your parchment, about 4″ wide (10 cm) each.
The trick with the egg whites is to make sure they are room temperature, and that you are not making your pavlova on a day that is too humid. Rainy days are usually the wrong day to make pavlova. A warm summer day is best (aren’t they the best days for just about anything?)
Berry Pavlovas are excellent with Summer Fruit
Also, when you wash to fruit to put on top, make sure it is dried well afterwards. The egg white meringue of the pavlova is very fragile, and water will destroy it. The whipped cream filling works as a barrier between the delicate egg whites and the juicy fruit, keeping them separate.
I will admit, the Hibiscus Syrup is really over the top, and takes extra time, but the technique for making it is just like making Simple Syrup. First you make a tea with the hibiscus flowers and cinnamon stick, and from that tea then you make the Simple Syrup.. It’s great for iced tea, or even added to cocktails or mixed with club soda for a mocktail. I love the juice red splashes of the syrup as they dribble down the egg white crust. Just delicious!
When I was in 4th grade school, we read a poem that I just loved. To me, pavlovas taste like poems.
How to Eat a Poem – Eve Merriam
Don’t be polite.
Bite in.
Pick it up with your fingers and lick the juice that
may run down your chin.
It is ready and ripe now, whenever you are.
You do not need a knife or fork or spoon
or plate or napkin or tablecloth.
For there is no core
or stem
or rind
or pit
or seed
or skin
to throw away.
I just traced a circle on the parchment using my mixing bowl
Egg Whites should be stiff, with a smooth texture
Plop the sweetened whipped egg whites onto the template and spread until you fill up the circle
Leave a hollow area in the center
The cream makes a barrier between the fruit and the egg white crust, which is easily dissolved
Hibiscus Syrup
Simply spoon the syrup over the pavlova
Berry Pavlova with Hibiscus Syrup
- Prep Time: 3 hours
- Cook Time: 1 hours
- Total Time: 4 hours
- Yield: 4-6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Confectionary
Ingredients
Syrup:
4 cups water
1 cup dried hibiscus flowers (40 gr)
1 stick whole cinnamon
2 cups sugar
Pavlova:
3 egg whites, room temperature
7/8 cup sugar (175 gr)
1 tsp. white vinegar (5 ml)
1 tsp. corn starch (2 gr)
Filling:
2 cups heavy whipping cream (480 ml)
2 tbsp. sugar (25 gr)
Approximately 1 lb. (500gr) mixed berries, with strawberries, blueberries, blackberries, raspberries,
Instructions
Heat your oven to 275°F (140°C) for 15 minutes.
To make the pavlova, place the egg whites in the bowl of an electric mixer. Whip the egg whites until they are cloudlike, fluffy yet firm, about 3-4 minutes. Overwhipped egg whites will have a rough, jagged texture so watch the egg whites closely as they are whipping.
While the egg whites are whipping, in a separate small bowl, mix together the cornstarch and vinegar. Set aside.
Once the egg whites appear fluffy and firm, add the sugar one spoonful at a time, allowing to incorporate before adding the next spoonful, about 5 seconds. Once all of the sugar is incorporated, add the cornstarch mixture. Whip for 5-10 seconds more, blending well. Turn off the mixer.
Cut a square of parchment paper, and trace an 8″ circle (20-21 cm) onto the paper (I find this easiest to do by tracing around a clean mixing bowl) Spoon the pavlova mixture onto the parchment, following the pencil circle as your guide. Leave a hollow portion in the middle of the pavlova.
Place the pavlova in the oven, and lower the temperature to 250°F (130°C). Bake for 1 hour, and then turn the oven off, allowing the oven to cool, and the pavlova to dehydrate for about 2-3 hours.
Meanwhile, to make the Hibiscus Syrup, place the water, hibiscus flowers and cinnamon sticks in a small saucepan, and bring to a boil. Simmer for 5 minutes over low heat. Remove from heat, and allow to cool. Strain the tea by filtering the liquid using a mesh strainer lined with a coffee filter, to remove all of the smaller leaf particles. Remove the cinnamon stick and discard.
Return the tea to the saucepan, and add the sugar. Bring to a boil again, and allow to gently simmer for 5 minutes, until the syrup is thick, and the sugar completely dissolved. Remove the saucepan from the heat, and allow to cool completely.
Meanwhile, to make the Hibiscus Syrup, place the water, hibiscus flowers and cinnamon sticks in a small saucepan, and bring to a boil. Simmer for 5 minutes over low heat. Remove from heat, and allow to cool. Strain the tea by filtering the liquid using a mesh strainer lined with a coffee filter, to remove all of the smaller leaf particles. Remove the cinnamon stick and discard.
Return the tea to the saucepan, and add the sugar. Bring to a boil again, and allow to gently simmer for 5 minutes, until the syrup is thick, and the sugar completely dissolved. Remove the saucepan from the heat, and allow to cool completely.
Once the pavlova shell and syrup are ready, assemble the pavlova right before serving.
Whip the heavy cream with sugar, until stiff, but soft peaks form. Rinse the berries, and pat dry well.
Place the cooled pavlova shell on a serving dish, and fill with the cream, spreading the cream evenly across the hollow middle. Arrange the berries on top of the cream.
Serve the pavlova immediately, garnishing with the Hibiscus syrup at the table, or allow each guest to add the syrup to their individual plate.
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