Bonjour, fellow foodies! My name is Celine Arroyo, and I’m here to bring you an extraterrestrial-inspired dessert that is out of this world. Introducing the World UFO Day: Out of this World Pavlova Recipe! This recipe is perfect for those who love trying new things and have an adventurous spirit when it comes to dessert. Trust me; your taste buds will thank you.
Celine is a freelance graphic designer and avid traveller, who has visited over 20 countries and counting. She grew up in a small town in the Philippines, where she developed a passion for cooking and baking with fresh, locally sourced ingredients. This love of food and travel is reflected in her vibrant and eclectic designs.
Celine Arroyo currently resides in Australia and grew up in Philippines.
As I mentioned earlier, I grew up in a small town in the Philippines where fresh, locally sourced ingredients were the norm. If there’s one thing I learned, it’s that food is an essential part of life and culture. That’s why I love exploring new recipes and sharing my love for food with others. When I moved to Australia, I discovered pavlova, and it’s become a favorite of mine ever since. Pavlova is a popular dessert in Australia and New Zealand, and it’s a dessert that’s close to my heart.
Fun fact: the origins of pavlova are still disputed between Australia and New Zealand. The dessert is named after Anna Pavlova, a famous Russian ballerina who toured both countries in the 1920s. Some say it was invented in New Zealand, while others argue that it was created in Australia. But regardless of its true origin, there’s no denying that pavlova is an iconic dessert in both countries. This recipe takes the classic pavlova and gives it a twist with a tangy lemon curd and a variety of fresh fruits. Give it a try, and let me know what you think!
What you need
Get ready to celebrate World UFO day in style with my Out of this World Pavlova Recipe! This extraterrestrial-inspired dessert is bursting with flavor and color, thanks to its fluffy meringue base, topped with a tangy lemon curd and a variety of fresh, ripe fruits. The combination of crispy exterior and soft, marshmallowy interior will leave your taste buds feeling like they’ve been transported to another galaxy. In addition, this recipe doesn’t require much more than few key ingredients, mainly eggs, sugar, cornstarch and white vinegar. Even better, it’s easy to make with just a bit of prep work, gentle whisking and a few hours of baking and cooling. Just follow my simple steps to achieve a pavlova that is sure to impress your family and friends and make it seem like you’re a space wizard in the kitchen. Have a blast!
Ingredients:
- egg whites – Whisked to soft peaks, egg whites are the base of the pavlova’s light and airy texture. There isn’t a great substitute, but aquafaba or pasteurized egg whites can be used as an alternative.
- caster sugar – Caster sugar is used to sweeten the pavlova, but its fine texture is also important for ensuring the meringue has the right structure. Regular sugar can be used in a pinch, but it may be harder to incorporate and result in a grainy texture.
- cornstarch – Cornstarch helps stabilize the meringue and keep it from collapsing as it bakes. It’s an essential ingredient in pavlova and there isn’t a great substitute.
- white vinegar – White vinegar helps create a crispy exterior and marshmallowy interior in the pavlova. You can substitute lemon juice, but the flavor will be slightly different.
- whipping cream – Whipped cream is a classic topping for pavlova, adding a creamy and rich flavor. For a non-dairy option, coconut cream can be used instead.
- lemon curd – Tangy and sweet, lemon curd is the perfect complement to the airy meringue. If you don’t have lemon curd on hand, you can use other fruit curds or a simple fruit compote.
- assorted fresh fruits – Assorted fresh fruits like berries, kiwi, and mango add a burst of color and freshness to the pavlova. Use whatever fruits you have on hand or that are in season.
Utensils:
- Sifter – Optional, but helpful for incorporating dry ingredients like cornstarch and sugar.
- Electric mixer with whisk attachment – Essential for whisking the egg whites to soft peaks.
- Mixing bowl
- Rubber spatula
- Baking sheet – Line it with parchment paper to prevent the pavlova from sticking.
- Pastry bag with star tip – Optional, but helpful for piping the meringue into decorative shapes.
- Cooling rack
- Knife
Cornstarch
I love adding cornstarch to my pavlova to give it that extra stability and texture. When whisked into the egg whites and sugar, the cornstarch helps create a pavlova with a perfect crispy exterior and soft, marshmallowy interior. Cornstarch is also gluten-free, making it a great option for those with gluten sensitivities. In moderation, cornstarch is a healthy ingredient that is often used to thicken sauces, soups, and stews. It’s important to note that a little goes a long way – using too much can result in a chalky texture or an overly thickened dessert. While it may not be the most popular ingredient in the pantry, it’s a must-have addition to this pavlova recipe!
Assorted Fresh Fruits
Assorted fresh fruits are a delicious and colorful addition to this pavlova that take it to the next level and make it out of this world! Not only do the fruits add a pop of color and flavor to the dessert, but they also provide a range of health benefits. Fruits are a great source of vitamins, fiber, and antioxidants, and can help support a healthy immune system. Incorporating a variety of fruits into your diet can also help promote overall well-being. Additionally, using seasonal fruits can be an affordable and sustainable way to enjoy fresh produce throughout the year. While any fruits can work in this recipe, I love using a combination of berries, kiwi, and mango for a sweet and tangy treat. In my opinion, adding fresh fruits to this pavlova is an absolute must and takes it to the next level!
What to serve it with?
Personally, I love to serve my Out of this World Pavlova Recipe with a dollop of freshly whipped cream! The cool and creamy texture of the whipped cream pairs perfectly with the crispy shell and marshmallow-like interior of the pavlova. Not to mention, adding the whipped cream balances out the acidity from the lemon curd and fresh fruits. It’s simply the perfect combination that complements the flavors of the pavlova. Plus, it makes the dessert look even more beautiful and luxurious. Trust me; your guests will be wowed by the presentation. Overall, adding whipped cream takes this pavlova recipe to the next level.
Summary
And there you have it, my fellow foodies! World UFO Day just got sweeter with my Out of this World Pavlova Recipe. I hope you enjoyed the recipe and found my anecdotes and background helpful. Now, it’s your turn to try making this recipe at home! Don’t be afraid to get creative with your presentation and experiment with different fruit toppings. And once you’re finished, share a picture with me in the comments below or let me know what your favorite fruit was to use in this recipe. I always love to hear from my readers and can’t wait to see your creations! Bon appétit!
Here’s the recipe:
World UFO Day: Out of this World Pavlova Recipe!
Equipment
- Sifter
- Electric mixer with whisk attachment
- Mixing bowl
- rubber spatula
- Baking Sheet
- Pastry bag with star tip
- Cooling rack
- Knife
Ingredients
- 6 egg whites
- 300g caster sugar
- 2 tbsp cornstarch
- 1 tsp white vinegar
- 1 cup whipping cream
- 1 cup lemon curd
- 3 cups assorted fresh fruits
Instructions
- Preheat the oven - Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whisk the egg whites - Using an electric mixer with the whisk attachment, whisk the egg whites on medium speed until soft peaks form. - Make sure your mixing bowl is clean and free of any grease, which can inhibit the egg whites from whipping to their full potential.
- Gradually add the sugar - With the mixer still running, gradually add the caster sugar one tablespoon at a time, until the mixture is glossy and stiff peaks form. - Adding the sugar gradually will help the meringue hold its shape and prevent it from collapsing in the oven.
- Sift in the cornstarch - Sift in the cornstarch and white vinegar, and fold gently with a rubber spatula until just combined. - Sifting the cornstarch helps prevent clumps and ensures it's distributed evenly throughout the meringue. Be sure not to over-mix at this step or the meringue will lose its structure.
- Pipe the meringue onto the baking sheet - Scoop the meringue onto the prepared baking sheet and use a spatula or pastry bag with a star tip to shape it into a round or wreath-like form. - Don't worry too much about making it perfect - the charm of pavlova is in its rustic, homemade look. Make sure to leave a well in the center for the filling.
- Bake the pavlova - Place the pavlova in the preheated oven and bake for 1 hour and 15 minutes, or until the exterior is crisp and lightly browned. - Don't be tempted to open the oven door during baking, as this can cause the meringue to crack. Instead, rely on visual cues to determine doneness - the pavlova should be firm and dry to the touch.
- Let the pavlova cool - Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. - Allowing the pavlova to cool slowly in the oven helps prevent cracking or collapsing due to the sudden change in temperature.
- Top with whipped cream, lemon curd, and fresh fruit - Once the pavlova is cool, top it with whipped cream, lemon curd, and a variety of fresh fruits. - Be creative with your fruit choices - any combination of berries, kiwi, mango, or pineapple would work well!
- Serve and enjoy! - Slice the pavlova into individual servings and serve immediately, or store in the refrigerator for up to 2 days. - Don't worry if the pavlova cracks a little as you slice it - this is inevitable and adds to the charm of the dessert. Just be sure to serve it with a generous helping of whipped cream and fruits!
