Pavlova Cascade Recipe
Introduction to Pavlova Cascade
The Pavlova is a classic dessert originating from the early 20th century, named after the Russian ballerina Anna Pavlova. It is a meringue-based creation, loved for its soft, marshmallow-like interior and crisp crust. While the origins of the Pavlova are debated between Australia and New Zealand, its popularity has spanned the globe, especially during celebratory occasions. The "Cascade" version of the recipe brings a dramatic, multi-layered appeal to the traditional pavlova, making it a show-stopping centerpiece for any festive gathering.
Ingredients for Pavlova Cascade
- Egg Whites - 4 large
- Granulated Sugar - 1 cup
- Vanilla Extract - 1 teaspoon
- Cornstarch - 1 teaspoon
- White Vinegar - 1 teaspoon
- Whipping Cream - 2 cups
- Strawberries - 1 cup, sliced
- Kiwifruit - 2, peeled and sliced
- Passion Fruit - 2, pulp only
- Blueberries - 1/2 cup
- Fresh Mint - for garnish
Preparation of Pavlova Cascade
Preparing the Meringue
Begin by preheating your oven to 250°F (120°C). Line two baking sheets with parchment paper and draw an 8-inch circle on each as a guide. In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, continuing to whisk until the mixture turns glossy with stiff peaks. Gently fold in the vanilla extract, cornstarch, and white vinegar.
Shaping and Baking the Meringue
Divide the meringue mixture evenly between the circles on the parchment. Using a spatula, spread into disks, building up the sides slightly to create a bowl shape. Bake for about 1 hour or until the meringues are pale and dry to the touch. Once baked, turn off the oven and leave the meringues to cool completely inside with the door slightly ajar.
Assembling the Pavlova Cascade
Once the meringues are ready and cooled, prepare the whipping cream by beating it in a cold bowl until soft peaks form. Carefully place one meringue disk onto a serving plate, top with half of the whipped cream, and sprinkle with half of the strawberries, kiwi, and blueberries. Drizzle some passion fruit pulp over the fruit.
Creating the Cascade Effect
Gently place the second meringue disk on top of the first layer. Spread the remaining whipped cream over the top and again layer with the remaining fruits. Finish with a generous drizzle of the rest of the passion fruit pulp and garnish with fresh mint leaves. The meringue cascade should resemble a lavish waterfall of fruit and cream.
Serving and Enjoying the Pavlova Cascade
This delightful dessert is best served immediately to enjoy the contrast between the crisp meringue shell and the velvety cream. With the freshness of the strawberries, kiwi, and the tropical zing of the passion fruit, each bite offers a burst of flavor.
Plan your timing well, using a cooking timer to ensure that the meringue cools thoroughly in the oven before it's assembled and served, maintaining its perfect texture. Its visual appeal and decadent taste are ideal for celebrations, ensuring a sweet end to any special meal. Enjoy the Pavlova Cascade as a testament to culinary creativity and tradition.