Here she is! The pièce de résistance, the crown jewel, the recipe you’ve all been waiting for. . . pavlova! Of all the foods featured in BLUEY, this one seems to hold the most fascination for fans of the show. Maybe it’s because pavlova originated in Australia, or maybe because the animators’ cartoony rendition of it looks so inviting and whimsical. Either way, this dish definitely received the most votes from my kids when I was deciding what to make for my BLUEY menu. So let’s get started!
If you’re unfamiliar with pavlova (as I was), it’s a large baked meringue topped with whipped cream and fruit. The meringue has a thin, crunchy exterior and marshmallowy interior and should be white to off-white in color. I started with my go-to meringue recipe and the baking instructions from this Blackberry Cardamom Pavlova recipe from Adventures in Cooking. Then I tweaked it all as I refined the results. It took a LOT of experimentation (I lost count somewhere around 8 pavlovas), but I finally found the right combo of ingredients, bake temp/time, and cool time to get the right color and texture. I might play with it some more at a later date, but I’m happy with where it’s at right now.
I’ve got to say, eating pavlova is a truly magical experience. The outside has a delicate crunch, and the inside is soft and fluffy. Adding the whipped cream and fruit adds extra freshness and lightness, preventing the meringue from being too sweet. I love that pavlova has so many flavors and textures and that they all work together instead of competing with each other. I’m planning to make it again for my daughter’s Bluey-themed birthday party next month.
I’ll see you all for another recipe (and a new menu) in a couple weeks. Until then, have a merry Christmas and a happy New Year!
A
Bluey’s Pavlova
Bluey: Ooh, Bingo, I know. Do you want to play café with me?
Bingo: No. I just want some pavlova.
Bluey: Well, then I really think you should come play café with me.
(She winks slowly at her sister.)
Bingo: Ooh, OK.
(The kids giggle as they hop off.)
Chilli: You’d better get on that.
Bandit: On it.
— “Pavlova,” BLUEY
INGREDIENTS:
- For the Pavlova
- 6 pasteurized egg whites
- 1 1/2 tsp vanilla
- 1 tsp cream of tartar
- 1/8 tsp salt
- 1 1/2 cups plus 2 Tbsp powdered sugar
- For the Topping
- 1 cup heavy cream
- 1 Tbsp powdered sugar
- sliced kiwi fruit, strawberries, and blueberries (for garnish)
Makes 1 8-inch pavlova
INSTRUCTIONS:
- First, let’s start with a few meringue-making tips:
- Meringue is finicky about moisture and fat. Use liquid egg whites rather than whole eggs to avoid yolk bits in the mix, and make sure your tools are completely clean and dry before you start working.
- Watch the weather. If it’s a humid or rainy day, the moisture in the air can be enough to deflate your meringue. However, it’s not a guarantee. I’ve successfully made meringue on days like that, but it’s very much an “at your own risk” kind of thing.
- Preheat oven to 240°F. Line a baking sheet with parchment paper and trace an 8-inch circle with pencil on the paper. Set aside.
- Add the egg whites, vanilla, cream of tartar, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat on medium speed until soft peaks form, about 2-3 minutes.
Phase 1 (Soft Peaks) - Keep the mixer running and gradually add the powdered sugar. Set the mixer to full speed. Beat for 3-4 minutes until stiff peaks form and mix is glossy and white.
Phase 2 (Stiff Peaks) - Use a little bit of meringue to “glue” down the ends of the parchment paper on the baking sheet. Fill the circle with the meringue and use a small frosting knife to shape it into an even, flat-topped mound with a 1/2″-wide raised edge along the top. Swipe the knife upward along the sides of the meringue to make lined ridges all around. If needed, smooth out any peaks poking out the top. The raised edge and ridges will help give the pavlova structural stability.
- Transfer pavlova to the oven and bake for 100 minutes (1 hour and 40 minutes). The outer edge should be dry and slightly firm to the touch (don’t check it more than once, since the temperature change from opening the oven can cause the pavlova to collapse as it cools). Turn off oven and leave pavlova in until the oven is cool, about 2 hours and 30 minutes.
- NOTE: As it cools, the pavlova will deflate a little and maybe crack at some spots on the upper edge (these are both normal). However, it should not completely deflate or sink.
- Whisk heavy cream and 1 tablespoon of powdered sugar until stiff peaks form. Spread it over the top of your cooled pavlova. Garnish with kiwi fruit, strawberries, and blueberries.
- Serve to Bluey and her sister, Bingo . . . once they’ve finished their edamame beans!
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