Recipe: Pavlova with rose water, figs, mint and white chocolate
If you think pavlova is a classic dessert that leaves little room for improvement, think again. The subtle hint of rose water and the crunchy pistachios make this version by Pien not only a feast for the eyes, but also an unforgettable finale to your dinner. That is, if you can restrain yourself and not dig in before dinner…
What is pavlova?
Pavlova is a light and airy dessert consisting of a crisp meringue base made from whipped egg whites and sugar. The meringue is baked slowly so that the outside becomes crisp while the inside remains soft and marshmallow-like. Traditionally, pavlova is filled with lightly sweetened whipped cream and topped with fresh fruit such as strawberries, kiwi, passion fruit, berries or mango. But you can vary it to your heart’s content.
Impressive dessert
The unique combination of textures – the crisp exterior of the meringue, the soft, melting interior, the airy whipped cream and the fresh fruit – is what makes it such a delicious dessert. And despite its impressive appearance, pavlova is surprisingly light. The dessert is named after the Russian ballerina Anna Pavlova and is generally considered to have originated in New Zealand or Australia, although there is still debate about its exact country of origin.
How to make Pien laat haar eten zien’s pavlova
- Preheat the oven to 100 °C.
- Draw 2 circles with a diameter of approximately 20–30 cm on baking paper. I do this by tracing a circle around a dinner plate with a pencil.
- Take a bowl and disinfect it – and your hands – very thoroughly, because absolutely no fat should get in. Separate the eggs and put only the egg whites in the bowl.
- Beat the egg whites in your stand mixer or with a hand mixer until peaks form.
- Add the sugar to the egg whites one spoonful at a time and keep beating. Once all the sugar has been incorporated, add the cornstarch, vanilla extract, vinegar and rose water. Keep beating until everything has been incorporated and the egg-white mixture is beautifully glossy.
- Spread the stiffly beaten egg whites over the 2 circles, first placing them in the center and spreading them toward the outside so that the edge is slightly higher than the center.
- Place it in the preheated oven for 2 hours. Very important: do not open the oven door in the meantime!
- After 2 hours, turn off the oven without opening the door, so that the pavlovas can cool in there for another 1 to 2 hours.
- Beat the whipped cream with the vanilla sugar until very stiff. Cut the figs into quarters. Grate the white chocolate. Strip the mint leaves from the stems and finely chop them. Chop the pistachios; a mix of coarsely and finely chopped pieces is best.
- Place one pavlova on a serving platter. Spread half of the whipped cream and half of the white chocolate over it. Carefully place the second pavlova on top. Spread the remaining whipped cream over it, followed by the pistachios and mint. Arrange the figs and white chocolate on top. Decorate with rose petals and/or edible flowers.
Title: Pien laat haar eten zien vol. 2
Author: Pien Wekking
Price: €26.99
Publisher: Spectrum
After the success of her first cookbook, Pien now shows even more food. Surprise your guests by serving prawns and squid in a spicy sauce, followed by sea bass with caper butter. Or complete the feast with an espresso crème brûlée.
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