Don’t you just love a dessert that looks impressive but is secretly super easy to execute?
This one even has a fancy name!
Pavlovas are simply egg whites and sugar that are beaten to a stiff meringue and baked in a disc shape. The disc is then topped with mousse, custard or whipped cream, and often adorned with fresh berries. The meringue turns crisp-chewy, and is the perfect complement to the fruity-creamy toppings.
And the best part? It’s almost impossible to mess this up.
If you’ve ever struggled with beating egg whites in the past, I’ve got the only two tips you need for success every time. The first? Make sure the egg whites are at room temperature. Cold egg whites will not whip up to the same volume, so get those eggs separated and on the counter first thing. And the second tip is to go slow. Start out on low speed until the surface of the whites is completely covered in tiny bubbles. Those bubbles are the “foundation” of your meringue, and will help create a glossy, voluminous meringue that holds its shape and bakes up crisp.
With summer coming, I thought it would be fun to make individual pavlovas for ice cream sandwiches. And to ramp up the flavor, I replaced the white sugar with brown sugar.
Feel free to experiment, too! I love pavlovas sandwiched with tart sorbets—and fro-yo too.
Images via Sheri Silver
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