Deconstructed Pavlova
A classic Pavlova is an airy meringue topped with whipped cream and fresh berries. In this modern version the dessert is broken down into its elements and reassembled on the plate: small crisp meringues, quenelles of peach sorbet, cubes of mango and strawberry jelly set with agar-agar, and dollops of whipped cream. The result is a striking, almost restaurant-style composition where every spoonful brings together several textures.
The dessert really is Australian (though New Zealanders dispute its origin), and it got its name in the early twentieth century in honor of a tour by the Russian ballerina Anna Pavlova, the dish thought to be as light and airy as her dancing.
Good to know: Unlike gelatin, agar-agar sets at room temperature and must be boiled, so don’t skip the minute of cooking or the jelly won’t set.
- Whip the egg whites to stiff peaks and add only powdered sugar, not granulated; a drop of vinegar stabilizes the meringue and keeps it snow-white.
- Drying the meringues in a turned-off oven overnight is the key to a dry, crisp crust; in humid weather this matters especially.
- If you don’t have an ice cream machine, mash the sorbet regularly with a fork as it freezes to break up the ice crystals.
Assemble the dessert right before serving on chilled plates: the sorbet melts quickly, and the meringue absorbs moisture from the cream and jelly.
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Ingredients
Instructions
For the mango jelly, combine the mango puree, sugar, lemon juice, and agar-agar in a saucepan. Mix well. Bring to a boil, stirring with a whisk, and cook for 1 minute until the sugar dissolves completely. Pour the mixture into a container and refrigerate for at least 4 hours, ideally overnight.
Prepare the strawberry jelly the same way.
For the sorbet, mix the peach puree with the lemon juice and freeze it in an ice cream machine, or transfer it to a container and place it in the freezer. From time to time, take out the container and mash the mixture with a fork to break up the ice crystals.
For the meringue, beat the egg whites with the vinegar to a fluffy foam using a mixer. Continuing to beat, gradually add the powdered sugar in a thin stream. Without stopping, beat the whites on high speed for about another 7 minutes.
Preheat the oven to 210°F (100°C). Line a baking sheet with parchment, transfer the egg white mixture to a piping bag, and pipe small meringues onto the sheet. Bake for 1 hour, then turn off the oven and leave the sheet in the warm oven overnight.
Using a mixer on medium speed, whip the cream with the sugar to a fluffy mass. Transfer it to a piping bag and refrigerate.
Before serving, chill the plates and prepare the fruit. Peel the kiwis and cut them into small slices. Halve the passion fruit and scoop out the seedy center with a spoon. Cut the strawberries into small cubes.
Take the plates out of the refrigerator and arrange the meringues on them. Then, using the piping bag, pipe rounds of whipped cream the same size as the meringues. Unmold all the fruit jellies and cut them into small cubes or triangles, adding them to the plates as well. Arrange the pieces of fruit, and finally use a piping bag or teaspoon to add quenelles of sorbet. Serve immediately, before the sorbet melts.
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