There are three things I learned this Memorial Day Weekend.
The first: Pavlova is my new favorite food, and I want to eat it every day for the rest of my life.
The second: Some crazy stuff is happening in Dowton Abbey Season 3 (Yes, I know I’m behind), but I won’t ruin it for you if you haven’t seen it. By the way, if you haven’t seen it, you need to.
The third: Squidgy. I learned what the word squidgy means. And, yes, it’s a real word. More on that in a second.
Have you ever had pavlova? Have you heard of it? I didn’t know it existed until I saw it popping up all over Pinterest.
I was simply curious so I asked Juliann about it, and she immediately got excited and said, “I love pavlova!! I have a recipe.”
After hearing her rave about this fluffy dessert and learning that it was a simple layering of meringue, whipped cream, and fruit, I was anxious to try it.
It turned out to be so easy and beautiful!
Also, after a brief search through Wikipedia, I learned a couple of things about the dessert. Despite the name, it didn’t originate in Russia. The exact story of its beginnings is unclear, but both New Zealand and Australia claim to be the country that created the first pavlova, and it was very likely named after the famous Russian ballerina, Anna Pavlova. It’s thought that the fluffy disk of meringue could resemble her skirt.
I hope that’s the true version of the story, because it’s romantic and girly, just like pavlova.
This dessert is so elegant looking and easy to put together. It’s such a great way to display summer berries too.
Chocolate is not traditional, but I won’t tell Anna if you won’t.
The first thing we did was trace a 9 inch spring form pan onto parchment paper in pencil. This will gave us a guide when we formed the meringue.
It’s important to put the parchment paper in the pan lead side down. Otherwise, it will get on your pavlova, and nobody wants to eat pencil lead.
Next we beat the egg whites until they were satiny with soft peaks.
Then we added a tablespoon of sugar at a time until the peaks were stiff and shiny. If they don’t get stiff, the pavlova will spread out too much when it bakes.
Ok, now here’s where the word squidgy comes in. The texture of this meringue is different from most other desserts involving the delicious sugary fluff. A well cooked pavlova will have an outside that is very crunchy and an inside that is squidgy!
Squidgy is a British term, and Oxford Dictionary defines it: soft, spongy, and moist.
So now you know. Squidgy. I love this word.
Basically, the outside is crunchy and the inside will give, much like a cream filling. It’s delicious, and I hope that someone eats it before I wake up because I might not be able to resist having it for breakfast. Don’t judge. You’ll want to replace all your meals with pavlova too!
One strange ingredient that helps our pavlova get squidgy is balsamic vinegar. When the acid in vinegar is combined with the protein in egg whites, it causes a reaction that forms tighter bonds between the molecules. This reaction helps the meringue to set, and it will be firmer than it would be if you just baked it without adding the vinegar.
Since it goes in the oven at a lower temperature, the meringue is unable to fully harden (don’t worry it is still hot enough to kill any potentially dangerous bacteria in the egg whites). So, it would be at risk for collapse without the vinegar causing those tightened bonds in the filling. The reaction makes it firm enough to stand up on it’s own, but not so firm that it’s as hard and crunchy as a meringue cookie.
Vinegar makes it squidgy.
We added the chocolate, cocoa powder and balsamic vinegar
Swirling the chocolate and the stiff meringue just makes me happy.
Fold this. Don’s stir! It’s important that you gently gently fold the chocolate and vinegar into the egg whites. Stirring too vigorously would cause the air to escape and the meringue to deflate. Sad day.
Next came the fun part when we got to form the pavlova on the circle. We just stayed in the lines; it’s like coloring, but with a fluffy chocolate cloud.
This is how pretty it was when we got it out of the oven.
I think it could pass as a ballerina skirt. Even if it can’t, it still passes as the tastiest and squidgiest pavlova ever. Squidgiest is not a word.
For better presentation, it’s a good idea to turn it upside down onto the cake stand because the bottom will be flatter and smoother. Plus then you can see the cool design that the melting chocolate made with the meringue in the oven.
All we did after that step was layer it with whipped cream, raspberries, and more chocolate…
Please make this before summer berries go out of season. Then invite me over to help you eat it!
This recipe was adapted from The Food Network Magazine
- FOR THE MERINGUE:
- 6 egg whites (room temperature is best)
- 2 cups superfine sugar
- 3 tbl unsweetened cocoa powder, sifted
- 1 tsp balsamic or red wine vinegar
- 2 ounces dark chocolate, finely chopped
- FOR THE TOPPINGS:
- 2 cups heavy cream
- 4 cups raspberries (or berries of your choice)
- 1 to 2 ounces dark chocolate
- FOR THE MERINGUE:
- Preheat the oven to 350 degrees.
- Line a jelly roll pan with parchment paper and trace a 9 inch circle onto the paper. The easiest way is to trace a pie dish or cake pan that is that size.
- Be sure that you flip the paper so that the lead circle is facing down and not able to touch the meringue.
- In a stand-up mixer, using the whisk attachment, beat the egg whites on medium speed until satiny peaks form.
- Beat in one tablespoon of sugar at a time until it is all combined and the peaks are stiff and shiny.
- Add cocoa powder, chocolate, and vinegar and gently fold the mixture until just barely combined.
- Carefully pour the meringue into the circle and form the base, smoothing the sides and top with a spatula.
- Place in the oven and lower the temperature to 300 degrees.
- Cook 60 to 75 minutes.
- When it's done the outside will be crispy, but the inside will give when pressed. If it's not done, it will give too much and be more soupy than squidgy.
- Once it's done, don't take it out of the oven. Turn the oven off, but prop the door open a little and let it cool in there for an hour as the oven cools down.
- Invert the meringue onto whatever plate or cake stand you want to serve it on and peel off the parchment paper.
- FOR THE TOPPINGS:
- Whip cream in stand mixer using the whisk attachment on medium high speed until stiff peaks form. Spread onto meringue.
- Sprinkle raspberries on top of Cream.
- Take a sheet of plastic wrap and fold the chocolate into it. Rub it vigorously between both of your hands for at least 30 seconds. The warmth of your hands will soften the chocolate and make it easier to shave. Use a potato peeler to shave off nice thick curls of chocolate.
- This recipe is best eaten within 24 hours.
Pam says
I loved getting to help taste!
Lindsey Boubel says
You are a great taste tester!
Christine Hodge says
Looks yummy and pretty!
Yeah, Downton Abbey…can’t say anything except that it’s good and keeps changing. We’re hooked!
Lindsey Boubel says
Thanks, Christine! I’m so hooked too! It’s just the best. The acting is phenomenal.
ruth bingle says
Lindsey,
I am having a hard time deciding what I like BEST about Lou Lou Biscuit. Is it the recipes? Is it the pictures? is it the fun, engaging writing? OR.. is it getting to know Taylor’s wife in such a fun and lovely way?? Hmm.. It is all of those.. and more! My heart sings when I see “Lou Lou Biscuit” in my inbox!
Now.. for a question: We have fresh boysenberries in our garden. Do you think this would taste good with those? I am not sure about boysenberries and chocolate… ?? What do you think?
Lindsey Boubel says
Ruth, you are so sweet! I can’t tell you how much the support and encouragement means to me. As far as the boysenberries go, I couldn’t say for sure since I haven’t tried it. My inclination would be to go for it though. I mean, strawberries, blueberries, and raspberries all taste great with chocolate. I can’t imagine boysenberries would be bad. Let me know if you try it!
ruth bingle says
okay Linds, I am gathering my courage to try this! what did you use for the dark chocolate? Is there a brand you like?
ps I am loving the word “squidgy” also! FUN!
Lindsey Boubel says
It’s going to be so great! We used a Trader Joe’s Belgian chocolate bar. It was somewhere between 70-75% I think it was 72%. As long as you use a good quality dark chocolate bar you should be fine. Don’t be afraid of the bitterness of 70% + cacao because the sugar in the meringue really mellows out the flavor. I wish I could try a piece with the boysenberries!
sarah says
Is this best served right away or can it be stored? I was thinking of making it for work but I usually make it the day before
Lindsey Boubel says
I’m so glad you asked this question because I meant to answer it in the recipe. It really has to be eaten the day it’s baked. The sugar begans to turn to liquid and it goes from squidgy to soggy by the next afternoon.
Devan Giuliani says
Lindsey, I Love your blog. I’m obsessed with food blogs and It’s so fun reading yours because I know you!!!! Alot, like 13 years know you,.. I want to make this with you. Can’t wait to see you!!!
Lindsey Boubel says
Thanks for reading it! I can’t wait to make pies for your wedding!!!! Woohoo! Only like two more weeks!
silkandcookie says
This looks great! I just stumbled upon your blog and love it! π
Lindsey Boubel says
Thanks so much! I have just been checking out your blog, and it’s so great! I’m excited to see more π
silkandcookie says
Thanks Lindsey! Like wise! π
Dorothy @ Crazy for Crust says
That is SO gorgeous. I just made pavlova at Easter for the first time – so good. I want to try this chocolate version!
Lindsey Boubel says
Thanks, Dorothy! I’ve tried plain and chocolate versions and the chocolate is hard to beat (although I’m sure I’m biased)
Sinead says
I love pavlova! I don’t make it too often though because when it’s in my kitchen, I can’t stop myself eating it all π
Lindsey Boubel says
I will have to be careful about how often I make pavlova as well. The worst part is that you feel justified eating it all, because it needs to be eaten on the same day!
Sara {Home is Where the Cookies Are} says
This looks so lovely! I’ve seen pavlovas before, but I’m really so intimidated by them. I shouldn’t be, right?? In reality, they seem so forgiving – they’re supposed to crack, after all. . . . Maybe I’ll try! Love the addition of chocolate!
Lindsey Boubel says
I was very intimidated by them simply because of the way they looked. Especially the layered ones. It really was so easy though! You shouldn’t be intimidated π