A meringue-based dessert topped with whipped cream and decorated with fresh fruits and berries is one of the lightest delights. This no-guilt dessert was originally created in New Zealand and named after the Russian ballet dancer Anna Pavlova when she visited there in 1926 on her world tour. It is popular in Russia, New Zealand, and Australia. A merengue base for Pavlova is not solid and dry throughout like commercially made meringues in the U.S. It should have a crisp and crunchy, slightly caramelized outer shell with soft and chewy marshmallow-like centre.
A few years ago, I created my own variation of this dessert and named it Air Chrysalis. The idea was to make this dessert more elegant and convenient to eat. Each topping variation had its own name. The most recent was named Bubbles Bubbles. That’s the best description of what I felt eating it:
In a bowl, mix egg whites and sugar. Keep in room temperature for 20-30 minutes, stirring occasionally, until sugar dissolves. Position the rack in the middle of the oven; preheat to 270°F, convection mode. Line 2 large baking sheets with parchment paper. Prepare a pastry bag fitted with Leaf 113 piping tip.
Add citric acid and egg white powder. Using an electric mixer, beat egg whites on high speed until stiff and glossy. Fill the pastry bag with the meringue and pipe double layered bases. Bake for 1 1/2 to 2 hours. Baked meringues can be held at room temperature in an airtight container for up to 5 days. Top them with whipped cream and berries before serving.
for whipped cream and assembly
Mix all ingredients in a large bowl with a whisk. Place in a refrigerator for 15-20 minutes. Prepare a pastry bag fitted with Basketweave 2B piping tip.
Whip heavy cream, fill the pastry bag, and pipe it on top of meringue bases.
Decorate pastries with berries and shaved chocolate and serve with tea, coffee, or sparkling wine. Enjoy!