Pavlova Question Please

E

emtd

Well-known member
There seems to be mixed instructions on the various sites I look at regarding Pavlova. Some say to add the whipped cream (options with marscapone, or with lemon curd) four or five hours ahead of serving in order to allow the pavlova to soften.

Some sites say to add close to serving time.

I'm wondering if anyone has a T & T recommendation as to when I add the fruit and cream.

TIA

Betty

 
Betty, I think it might depend on how hard (crisp) your meringue is. They continue to harden

as each hour passes and can be made several days ahead.

Unfortunately this is one dessert I have no experience with, but the key textures seem to be hard outside with tender soft inside. If you're making them fresh and serving them that day, I don't think they would need to be dressed far in advance. But if you made them a few days earlier, it might be prudent to add the topping early.

Just be wary of humidity. That will cause a problem.

 
I will offer that if that day is humid you will not have good meringues. I have not

made pavlova but have made a ton of meringues. My experience is that they are fine made ahead and stored absolutely air tight. I don't think I've ever noticed that they get harder once out of the oven, but meringues are crispy for sure.
Again when I have served meringue shells with fruit or curd, I for sure fixed it at the last minute so it wouldn't soften.

I have always thought "pavlova" was a little different from "meringue shell" in that a pavlova has a softer interior, but in googling, it seems it is really just a meringue with fruit or curd, etc.

 
A *pavlova* was created to honor Anna Pavlova, the Russian ballarina

Along those lines, Peach Melba dessert was created by Escoffier and named for Nellie Melba, an opera singer.

This is the kind of childhood I had, reading Hans Christian Anderson, the World Book Encyclopedia and my mom's black & white cooking series recipe books.

 
Follow-up to my pavlova question

I made the pavlova meringue the evening before and after it had cooled completely I put it in an airtight container.
I placed a layer of lemon curd and then the whipped cream about 2 21/2 hours ahead of serving. I added the fruit just before serving.
Generally I followed the recipe at The Kitchen and was happy with the results. Such a pretty dessert.
Thank you again Marilyn and Charley for your advice.

Betty

http://www.thekitchn.com/how-to-make-light-airy-pavlova-174407

 
Glad it was great. It really is a spectacular dessert, maybe because not many people

make it any more. A while back (decades), it was very popular.
This quote from your link is what has always made me think "pavlova" (I knew the origin) was different from "meringue shells".
New Zealand and Australian dessert is that amazing, plate-sized layer of meringue. It's crispy on the outside, but soft as marshmallows on the inside.
"Soft as marshmallows" has in other places been described as "soft". Mine (meringue shells!!) are not what I would call "soft"--airy, wispy, etc. Maybe that is "soft"!! So I think it is the combo of curd, cream and fruit that make the "pavlova".
No matter -- good dessert. I did them for an Easter dessert with lemon curd and strawberries and it was gorgeous and delicious.
Our kids loved the meringues as "cookies". If you eat meringue and take a swig of coke it is an eruptive surprise in your mouth!! lol

 
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