This apple pavlova combines the light and airy texture of meringue with the sweet and tart flavors of apples for a deliciously simple dessert!
To make an apple pavlova, a meringue base is first prepared by whisking egg whites until they are stiff, then gradually adding in sugar until the mixture is glossy and holds stiff peaks. The meringue is then spread out onto a baking sheet or pie dish and baked until it is crisp on the outside and soft on the inside. The meringue is topped with whipped cream, cooked apples, and caramel sauce.
What is Pavolva?
Pavlova is a meringue-based dessert that is named after the famous Russian ballerina, Anna Pavlova. While the exact origin of pavlova is not known for certain, it is widely believed to have been inspired by a similar dessert called a “meringue cake” that was popular in Europe during the early 20th century. The addition of whipped cream and fresh fruit is said to have been a nod to the lightness and grace of Anna Pavlova’s dancing.
The dessert consists of a meringue base that is crisp on the outside and soft and marshmallowy on the inside, topped with whipped cream and fresh fruit, such as strawberries or kiwi. It is often served as a special occasion dessert, such as at Christmas or on birthdays, and has become an iconic part of both Australian and New Zealand cuisine.
How to Make Apple Pavolva
Tips for Whipping Egg Whites
Whipping egg whites to make meringue can be a bit tricky, but with a few tips and techniques, you can achieve great results. Here are some tips for whipping egg whites to make meringue:
- Start with clean and dry equipment: Make sure your mixing bowl, beaters, or whisk are clean and dry. Any residual grease or moisture can prevent the egg whites from whipping properly.
- Use fresh eggs: Fresh eggs will whip up better than older eggs. So try to use eggs that are no more than a few days old.
- Separate the eggs carefully: Make sure to separate the egg whites from the yolks carefully, so that no yolks get mixed in with the whites. Even a small amount of yolk can prevent the egg whites from whipping up properly.
- Add sugar gradually: Add sugar to the egg whites gradually, one tablespoon at a time, while beating at high speed. This will help the sugar dissolve completely and incorporate evenly into the egg whites.
- Beat until stiff peaks form: Beat the egg whites until stiff peaks form. Stiff peaks are formed when the egg whites hold their shape and stand up straight when the beaters or whisk are lifted.
- Avoid overbeating: Be careful not to overbeat the egg whites, as this can cause them to become dry and grainy. Once the egg whites are at the stiff peak stage, stop beating them immediately.
- Add any additional ingredients gently: If you are folding in any additional ingredients, such as vanilla or lemon juice, do so gently, using a spatula, so as not to deflate the egg whites.
By following these tips, you should be able to whip up egg whites to make a perfect meringue for your desserts.Print