Pavlova for the win!
I decided to make my favorite dessert for my dear friend’s birthday this past weekend. Let me tell you… it’s a fan FAVORITE. i dream of whipped cream, delicate meringue and fresh berries.. added a few garden (edible flowers) just because… The magic of Pavlova starts with its ethereal meringue base. Crisp on the outside, marshmallow-soft on the inside. Inspired by Ottolenghi, my version delivers on aesthetics and taste. I find it’s like eating a light, fluffy sweet cloud of perfection.
The Origin of My Pavlova Love Affair
Now, I've never been the baking type. The meticulous measuring, the precise timing—it all felt a bit too intimidating. But something about Pavlova made it seem approachable, like an old friend inviting you in for a cup of tea. And let's be real, Ottolenghi had a lot to do with this.
I own every single one of Yotam Ottolenghi's cookbooks. Yes, you heard me, every single one. They've been read front to back, and back to front, multiple times. It was in these pages that I discovered a version of Pavlova that seemed... achievable. There's an authentic simplicity in Ottolenghi’s approach that makes even the most complex flavors accessible.
The recipe took the best parts of everything I admired in his cooking: the beauty in presentation, the balance of flavors, and the sheer approachability of making something incredible from scratch. Pavlova, with its ethereal layers and fruit-topped elegance, seemed to embody all of it. And so, the love affair began.
Discovering Adaptogens
Why This Dessert is a Game-Changer
Presentation: The beauty of Pavlova is its stunning appearance, replete with meringue peaks and luscious fruits. Edible flowers? Check!
Experience: Think light, fluffy, and creamy all in one bite. Tart berry, sweet fresh whipped cream… It’s the kind of desert you’ll easily have seconds of and still feel light (asking for more).
Taste: The natural tartness of fresh fruit balances the sweetness of meringue and cream to perfection.
The Ottolenghi-Inspired Recipe
Ingredients:
7 large egg whites (room temp)
255g granulated sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp corn starch
1 quart heavy whipping cream
Mixed berries (powdered sugar & edible flowers for garnish)
Steps:
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Beat room temp egg whites until stiff peaks form (five+ min)
Gradually add sugar, then vinegar, cornstarch & vanilla. You should have “meringue” now - glossy, thick & forms peaks that hold.
Spread the meringue on the baking sheet
Place in oven and redue heat immediately to 350°F
Bake for 35-38 min
Remove from oven, flip out on a kitchen towel & let cool.
Carefully remove baking sheet.
Whip the cream until thick, then spread onto the cooled meringue base & add berries
Roll up like you would a yule log. Use towel to help roll & place meringue on serving plate. (you can also just place the meringue on the serving plate as is, without rolling, just plop cream & berries on top - still so perfectly delish!!)
Top with fresh berries and edible flowers for a vibrant finish.
Tips for the Perfect Pavlova
Take your egg whites out of the fridge and let them warm up to room temp: They whip up better, creating a more stable meringue.
Quality Cream: The better the cream, the better the texture and taste.
Seasonal Fruit: Make the most of seasonal berries for that fresh burst of flavor. Later this fall I might try poached pears with cardamom and cinnamon…
tools & things
You don’t need much to bring this cake to light, but if you need some guidance, I’ve listed some of my favorites below;