Delia Smith Classic Pavlova Recipe: A Step-by-Step Guide to Creating this Elegant Dessert

Pavlova is a dessert that captivates with its exquisite blend of textures and flavors. It’s a journey of culinary contrasts, where the light, airy crispness of meringue meets the luscious richness of mascarpone and the vibrant tang of fresh fruits. Often perceived as a challenging dish, Pavlova, in reality, unfolds its delights readily when approached with the right recipe. This journey into the art of making Pavlova is not just about following steps; it’s about the joy of creating something truly special and gratifying, perfect for those moments that call for a touch of elegance and sweetness.

How To Make Delia Smith’s Pavlova Recipe Overview

Pavlova is an elegant dessert that’s perfect for impressing guests or indulging on a special occasion. The key lies in creating a meringue base that’s crisp on the outside and marshmallow-soft inside. Topped with a rich mascarpone filling and fresh strawberries, it strikes a beautiful balance between sweet and tart flavors. This recipe serves about 6-8 people and has a cooking time of approximately 1 hour and 15 minutes, plus cooling time.

Ingredients

For the Meringue:

4 large egg whites

1 ½ dessertspoons caster sugar

540g fresh ripe strawberries, hulled

235g golden caster sugar

For the Filling:

1 x 335g tub mascarpone, chilled

Icing sugar for dusting

1 x 270g natural French fromage frais

1 ½ teaspoons pure vanilla extract

1 ½ rounded dessertspoons golden caster sugar

Instructions

Preheat Oven: Begin by preheating your oven to 150°C (300°F).

Prepare Meringue Base: In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the golden caster sugar, beating continuously until the mixture becomes glossy.

Shape Meringue: Line a baking tray with parchment paper. Spoon the meringue onto the tray, forming a circle about 23cm in diameter. Using a spatula, create a shallow well in the center.

Bake: Bake in the preheated oven for about 1 hour, or until the meringue is crisp and slightly golden. Turn off the oven and let the meringue cool completely inside.

Prepare Filling: In a bowl, mix mascarpone, vanilla extract, fromage frais, and the rounded dessertspoons of golden caster sugar until smooth.

Assemble Pavlova: Once the meringue is cool, spread the mascarpone filling over the base. Top with hulled strawberries and a light dusting of icing sugar.

Also Try: Delight in Delia Smith’s Classic: A Scrumptious Eve’s Pudding Recipe

What To Serve With Pavlova?

When serving Pavlova, there are a variety of delightful accompaniments that can enhance its flavors and textures:

Fresh Fruit Sauces: Berry compotes or citrus-infused sauces add a lovely tang and can cut through the sweetness of the meringue and cream.

Whipped Cream: Extra whipped cream on the side is always a hit, especially for those who love a creamier texture with their Pavlova.

Lemon Curd: For a zesty twist, lemon curd can be a delightful contrast to the sweet meringue.

Ice Cream or Sorbet: A scoop of vanilla ice cream or a fruit sorbet can complement the flavors of the Pavlova while adding a refreshing element.

Chocolate Shavings or Sauce: Drizzling chocolate sauce or adding chocolate shavings can create a decadent dessert experience for chocolate lovers.

Nuts: A sprinkle of chopped nuts like almonds or pistachios can add a crunchy texture.

Mint Leaves: A few fresh mint leaves not only add a pop of color but also a refreshing flavor.

Coffee or Tea: A cup of coffee or tea can be a perfect beverage to balance the sweetness of the dessert.

Dessert Wines: A sweet dessert wine or a sparkling Moscato can pair beautifully with Pavlova.

Each of these options allows you to tailor the dessert to your taste preferences and the occasion, making your Pavlova experience even more enjoyable.

Nutritional Value (Per Serving)

FAQs

Can I make Pavlova ahead of time?

Absolutely, you can prepare Pavlova ahead of time. The meringue base is particularly suitable for advanced preparation. Just bake it as instructed and once it’s completely cooled, store it in an airtight container. This way, it stays dry and crisp. Do this a day before you need it. However, assemble the Pavlova with the mascarpone filling and fresh fruits only when you’re ready to serve. This keeps the meringue from getting soggy and ensures the best texture and flavor.

What fruits can I use besides strawberries?

Besides strawberries, there’s a variety of fruits you can use for Pavlova. Berries like raspberries, blueberries, and blackberries are great options. They add lovely colors and flavors. You can also try tropical fruits like mango, kiwi, or passion fruit for a zesty twist. Even mixed fruits work well. Just remember to choose ripe and flavorful fruits, as they complement the sweet meringue and creamy filling beautifully. Experiment and enjoy the different combinations!

How do I know when the meringue is done?

To check if your meringue is done, look for a crisp exterior and a slight golden color. Gently tap the surface; it should feel firm and sound hollow. Remember, it’s normal for the inside to stay soft and marshmallow-like. If the outside is crisp, it’s likely ready. Also, keep in mind that meringue continues to harden as it cools. So, once it meets these criteria, turn off your oven and let it cool inside to achieve the perfect texture.

Can I replace mascarpone with another ingredient?

Yes, you can replace mascarpone with other ingredients in Pavlova. Whipped cream is a popular alternative. It offers a lighter texture and a subtle sweetness. Greek yogurt is another option for a tangier, healthier twist. Even cream cheese, blended until smooth, can work in a pinch. Each substitute brings its own unique flavor and texture, so your Pavlova will have a slightly different character depending on what you choose. Just make sure whatever you use is well-chilled for easy spreading.

How long does Pavlova keep after assembly?

After assembling your Pavlova, it’s best to enjoy it on the same day. The meringue base starts to soften once it comes into contact with the moist filling and fruits. You can expect it to remain in good condition for about 24 hours, though. If you have leftovers, store them in the refrigerator. The texture will change a bit – the meringue becomes chewier – but it will still taste delicious. Remember, Pavlova is always at its best when fresh and crisp!

Conclusion

Creating a Pavlova is a delightful experience that rewards you with a dessert that’s as beautiful to look at as it is to eat. It’s a perfect combination of textures and flavors that come together in a harmonious blend. Whether you’re a seasoned baker or trying your hand at meringue for the first time, this recipe is sure to bring joy to your kitchen and smiles to your table. Enjoy your homemade Pavlova!

Pavlova Recipe Delia Smith

For the Meringue:

• 4 large egg whites
• 1 ½ dessert spoons caster sugar
• 540 g fresh ripe strawberries (hulled)
• 235 g golden caster sugar

For the Filling:

• 1 x 335g tub mascarpone (chilled)
• Icing sugar for dusting
• 1 x 270g natural French Fromage Frais
• 1 ½ teaspoons pure vanilla extract
• 1 ½ rounded dessert spoons golden caster sugar

1. Preheat Oven: Begin by preheating your oven to 150°C (300°F).
2. Prepare Meringue Base: In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the golden caster sugar, beating continuously until the mixture becomes glossy.
3. Shape Meringue: Line a baking tray with parchment paper. Spoon the meringue onto the tray, forming a circle about 23cm in diameter. Using a spatula, create a shallow well in the center.
4. Bake: Bake in the preheated oven for about 1 hour, or until the meringue is crisp and slightly golden. Turn off the oven and let the meringue cool completely inside.
5. Prepare Filling: In a bowl, mix mascarpone, vanilla extract, fromage frais, and the rounded dessertspoons of golden caster sugar until smooth.
6. Assemble Pavlova: Once the meringue is cool, spread the mascarpone filling over the base. Top with hulled strawberries and a light dusting of icing sugar.

Dessert

British

pavlova recipe delia, Pavlova Recipe Delia Smith