Right after May 17th is my mothers birthday and here was my new experiment for the day. Pavlova isn’t a Norwegian cake originally, after trying to google the origin it doesn’t appear as folks can quite agree where it’s from. Just that it’s named after a Russian ballerina. But over the last couple of years I’ve seen posts about pavlova on Norwegian food sites very often, especially in May. So I decided to give it a go and try something new. I was a little nervous thinking it might be a bit to sweet to be well received, but it was a huge hit!
- 4 egg whites.
- 1/4 teaspoon salt.
- 17,5 oz sugar.
- 2 teaspoons corn starch.
- 1 teaspoons white wine vinegar.
- 4 egg yolks.
- 10 oz milk.
- 1,6 oz sugar.
- 1 tablespoon corn starch.
- 3 gelatin plates.
- 10 oz heavy whipping cream.
- 1 pack of strawberries.
- 1 pack of raspberries.
- 1 pack of blueberries.
- Really any fruits you’d like to add.
- Preheat the oven to 250F.
- Put the egg whites in a bowl and whip them with a little bit of salt until it lightly foams up. Then turn up the speed on the mixer until the bubbles are small and even. When the foam starts peaking, add sugar, a little at the time. Whip until the mixture is smooth and shiny and all the sugar is dissolved. Don’t whip it too long, then the texture won’t be right / will be lumpy.
- Sift in corn starch and add the white wine vinegar, slowly folding it in with a spatula.
- Put parchment paper on a baking pan and draw a circle about 9.5-10 inches, essentially to make sure you don’t spread the pavlova mixture out so it’s bigger than your serving platter (Like I did, haha!) and add the mixture within the circle.
- Bake the cake for about 1.5 hours on the bottom rack in the oven until the mixture is crisp. Then turn off the oven and let it stand in the oven until it’s cooled, overnight in the oven with the door slightly open if you’d like.
- To make the custard put the egg yolks, milk, sugar, and corn starch in a pan. Cut up the gelatin plates and add to the pan.
- Heat up the pan while stirring until the custard thickens up. When it has the consistency of a thick vanilla sauce (or almost like a ice cream topping), then remove from the plate and pour it over in a bowl. Cool. Then lightly whip the custard so it’s even and smooth.
In another bowl take the cream and whip it, and then mix it with the custard.
- Put the cake on the platter and add the custard/cream mix and decorate with the fruits. To keep the meringue nice and crisp it’s best to not assemble everything until right before serving.
Serve and enjoy the sweet goodness!