This dessert is a creative playground for pastry chefs, making it easy to prepare while adding a decorative touch that lets their imagination run wild. This recipe is inspired by Christophe Michalak, a French renowned pastry chef who won the title of World Champion of Pastry. Pavlova is a gluten-free dessert of Australian or New Zealand origin - nobody really knows, named in honor of the Russian ballerina Anna Pavlova. It is made with a light and crispy meringue base, and the topping can be customized with different seasonal fruits. Let's turn on the music, and here we go with the recipe!
Ingredients (serves 6-8, approximately 20cm diameter):
Meringue:
- 3 egg whites
- 2.8 ounces (80g) granulated sugar
- 2.8 ounces (80g) powdered sugar
- A pinch of salt
- A dash of violet liqueur (you can substitute with another liquor like raspberry or blueberry)
Whipped cream:
- 10.6 ounces (300g) heavy cream
- 1.1 ounces (30g) Philadelphia cream cheese
- 1.1 ounces (30g) sugar
- Violet, raspberry or red fruit liqueur
Decor: Raspberries and/or blueberries (or any mixed berries that you like), red fruit coulis, flowers, candies, basil leaves... let your imagination and creativity run wild!
Preparation:
Whisk the egg whites with a pinch of salt: start at low speed and increase the speed once the mixture becomes frothy. Gradually add the granulated sugar in 3 portions while whisking continuously to create a meringue. Stop whisking when the meringue is firm, white, and glossy, then gently fold in the kaffir lime zest and powdered sugar using a spatula.
Transfer the meringue mixture into a disposable piping bag and pipe it in a spiral shape with a circumference of approximately 20-25cm. Double the outer edge by adding a second layer of meringue to create a thicker outer crust for the pavlova.
Bake for 50 minutes to 1 hour at 215°F. The meringue should remain soft and moist on the inside.
Prepare the whipped cream: pour the chilled heavy cream and Philadelphia cream cheese into a mixing bowl. Beat for a few minutes, gradually adding the sugar. Once the cream is whipped, add the liquor of your choice and mix well.
To ensure successful whipped cream, chill the bowl, whisk, and cream in the refrigerator before using, and avoid using light cream. Prepare the raspberries and blueberries.
Transfer the meringue onto a serving plate (be careful as it is fragile). Spread the whipped cream on the surface and top with the berries or any other decor "items" that you'd like.
All the steps of this dessert can be prepared in advance (the meringue discs can be stored in an airtight container for several days), but it is preferable to assemble the pavlova just before serving. If there is any leftover meringue in the piping bag, you can make individual pavlovas with it, making sure not to waste any.
Bon appétit!