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Pavlova And Her Tutu


Traditional Pavlova (egg white base)


Ingredients:

  • 6 egg whites, chilled
  • ¾ cups caster sugar
  • 2 ½ teaspoons arrowroot powder
  • 1 unwaxed fresh lemon
  • ¾ cups blackberries
  • 1 small orange, sliced
  • Mint sprigs
  • Fresh nutmeg grated

For the Yogurt topping:

  • 1 ¼ cup plain grass-fed Greek yogurt
  • 1/3 raw organic honey
  • 1 tablespoon lemon zest
  • 1 teaspoon grated fresh nutmeg

Preparations:

Preheat the oven to 350 F. Trace an 8” circle onto a piece of parchment paper fitted to a baking sheet.

    1. Pour the egg whites into a large mixing bowl using a hand mixer or the bowl of a stand mixer. Beat at low speed, until foam and volume appear, then slowly increase speed to high.  Watch for soft peaks to form, and the volume should expand in size.  Turn the speed down to medium and start adding 1 heaping of sugar at a time, patiently and slowly.
    2. Once all the sugar is combined, increase the speed to the highest setting and whip until stiff, glossy peaks form and hold their shape. It is done when the back of your spoon will hold the mixture and stay in place. Sprinkle the arrowroot over the meringue, add two teaspoons lemon juice, and grate ½ lemon using a Microplane. Gently fold the meringue using a spatula until ingredients are combined.
    3. Dap mixture onto the baking sheet and stick parchment paper in place. Using a spatula or fill a piping bag (fitted with a large star attachment to create lines) to work quickly in placing the meringue onto your prepared baking sheet. Fill the center of the circle and work outward.  Work quickly as to not deflate the meringue. If using a spatula, spread the meringue to fill your circle template. Tip: To make a nest for your filling the edges should be higher than the center. Take a spoon and gently create a well and in the center.  You can leave the sides untouched for a more textured pavlova.
    4. Put the meringue in the preheated oven to bake and immediately turn down the heat to 300 degrees F. Bake for 1 hour, or until the outside is dry to the touch, and slightly browned.  Turn off the oven and leave the pavlova inside to cool completely.
    5. Once cooled turn the pavlova onto a large flat plate or serving platter by flipping the bottom side on top for the flat surface. The bottom of the pavlova is the soft marshmallow side that will enhance the yogurt topping.
    6. To make the yogurt topping: combined all ingredients in a bowl. Pour prepared yogurt on top of pavlova and decorate with blackberries, orange slices, mint, and sprinkle additional nutmeg.

Video Published for members at the Los Angeles Dance Project December 2020

 

 

 

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