Named for a Russian ballerina, the pavlova is elegant, beautiful, and brings drama to the dinner table.
There’s nothing like a pavlova to elicit oohs and ahhs from your guests. At its most basic, the dessert, popular in Australia and New Zealand, is a puffed meringue with a crisp crust and a soft, light inside. Often topped with fruit or whipped cream, the pavlova is a bit of blank slate upon which you can create so many different delicious works of art.
Despite its fanciful look, a pavlova recipe doesn’t necessarily require fancy skills. And it definitely doesn’t require fancy ingredients. To make the meringue, all you need are some pantry staples. Of course, a bit of patience and time are also non-negotiables, but as long as you’ve got plenty of both, you’re set. The toppings can be as simple or elaborate as you’d like—keep them seasonal and you can’t go wrong. Your pavlova doesn’t have to be perfect—like a ballerina’s movements, it is sure to be ethereal.
Related: 45 Berry Desserts You’ll Want to Make All Summer Long
Pavlova Wreath With Berries and Crème Fraîche
Arrange mini pavlovas in a circle and garnish each with sugar-encrusted berries, whipped cream, and you’ve got yourself one stunning (and surprisingly easy to make) dessert.
Brown-Sugar Peach Pavlova
Poaching fruit helps soften it and enhance its taste and color, and the technique is put to terrific use here with peaches that you cook with lemon and vanilla. Their sweet and aromatic flavor is a perfect foil for fluffy whipped cream and meringue.
Strawberry-Rhubarb Rolled Pavlova
A cross between a pavlova and a Swiss roll, this dessert would be lovely at a spring luncheon or supper. Homemade rhubarb-strawberry jam has a beautiful ruby hue that looks so striking against the whipped cream.
Orange Curd-Filled Pavlovas
Save this bright, tangy treat for a dark, winter evening. It includes homemade thick and creamy orange curd and decadent whipped cream.
Martha’s Pavlova With Passion Fruit
If you love citrus, passion fruit might just ignite a new, er, culinary passion. It has a bit more depth than lemon or orange, offering hints of kiwi, melon, and even pineapple. If you’d rather, though, you can easily swap in other fruits here, such as currants, raspberries or strawberries.
Strawberry-Passion Fruit Pavlova
For this decadent pavlova, you crack a hole in the top of the meringue and fill it with a smooth and sweet ricotta cream. Then, layer on strawberries and passion fruit, for a sweet-sour pairing that’s wonderfully tempered by the ricotta.
Easy Mini Pavlovas
A DIY pavlova bar is an easy and fun way to close out a dinner party. Make the individual meringue shells ahead of time and then let guests assemble their own with fresh fruit and as much or as little whipped cream as they’d like.
Orange Cream Pavlova
Although there are multiple elements to this showstopping pavlova, you can prepare the two biggest pieces—the orange curd and meringue—ahead of time. The only thing you need to do when you’re ready to serve it is make the homemade whipped cream topping.
Cranberry-Curd-and-Citrus Pavlova
Not only are cranberry and orange a great pairing, providing the ideal sweet-tart balance; they’re also both in season in winter, making this lovely dessert the perfect ending to a cold-weather meal.
Strawberry-Lemonade Angel Pie
This untraditional pavlova has the meringue base you’d expect, but you form it into a shell and then cook the filling with some gelatin, which makes it sliceable. With strawberries and lemon, it’s a perfect summer treat.
Meringue Eggs
Serve these cute handheld treats at an Easter brunch for a playful dessert. They star a meringue “white” and orange curd “yolks.”
Pavlova With Vanilla-Poached Oranges
The stars of this pavlova are orange segments that you’ve poached with a split vanilla bean, so they have a wonderfully rich and warm flavor. Use a mixture of navel and Cara Cara oranges for a little variety in hue.
Blood-Orange Pavlovas With Grand Marnier
As if a pavlova topped with a homemade orange custard weren’t enough, this recipe also includes sections of blood orange that you’ve soaked in Grand Marnier. The orange flavored liqueur delivers a welcome punch that beautifully complements the fresh fruit.
Pavlova With Rhubarb and Pistachios
You can’t get more springy than this dazzling pavlova. It pairs the meringue base with sweet-tart rhubarb and crunchy pistachios, in a stunning pink-and-green masterpiece.
Chocolate Pavlova
Since pavlovas are typically served with fruit, this one breaks the mold, featuring rich chocolate instead. The addition of Dutch-process cocoa powder and dark brown sugar give the meringue a more creamy, dense, and moist texture. Before serving, spread it with a dark chocolate cream and then whipped cream for a truly decadent treat.
Pear Pavlova
Looking for an unexpected fall dessert? This poached pear pavlova will do the trick. Simmering Bosc pears in dry red wine, bay leaves, black peppercorns and cinnamon sticks gives the fruit a spicy, fragrant twist.
Read the original article on Martha Stewart.
