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Recipes Nugget Markets Signature Recipes

Pavlova Torte

Prep time
10 minutes PT10M
Cook time
45 minutes, plus 2–12 hours cooling PT0.75M
Yield
12 servings
Difficulty
3 out of 5 on the difficulty scale
Pavlova Nugget Markets signature recipes

Our version of pavlova pairs the classic fluffy, sweet meringue with Red Wine-Poached Pears for a truly showstopping dessert your guests are sure to swoon over!

Ingredients

  • 4 egg whites
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 1 teaspoon cream of tartar
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 3 Red Wine-Poached Pears with poaching reduction, sliced, or your chosen fruit filling

Preparation

If using Red Wine-Poached Pears as your fruit filling, prepare that recipe before starting the pavlova .

Preheat oven to 300°F.

Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide, draw 2 separate circles on the parchment paper. Flip the paper so the pencil side is down, then place on a baking sheet and set aside.

Add the egg whites and salt to the bowl of a stand mixer with the whisk attachment. Whip on medium speed almost until soft peaks form, then gradually add the sugar 1 tablespoon at a time. When all the sugar has been added, continue whipping until the meringue has stiff peaks.

Using a spatula, fold in the vanilla, then sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large star piping tip, then pipe meringue onto the circle templates on the baking sheet.

Place pavlovas in the oven on the center rack and immediately reduce the oven temperature to 260°F.

NOTE: Do not open the oven door during baking!

Bake for 45 minutes, then turn oven off and let the pavlovas cool inside the warm oven. Pavlovas can be left in the oven for 2–12 hours.

After cooling, whip the whipping cream with powdered sugar.

Use an offset spatula to gently loosen the pavlovas from the parchment paper, then place 1 pavlova on a serving platter or cake board (it will be too delicate to transfer after assembly). Pipe the whipped cream around 1 pavlova, then arrange poached pears on top. Place the second pavlova wreath on top, then repeat piping cream and arranging fruit.

Serve immediately to avoid the pavlova softening.

Pavlova Torte Lore:
Chewy, crunchy and light all at once, pavlova is an elegant, billowy dessert to behold. In the Southern Hemisphere ‘scapes of Australia and New Zealand, it’s the quintessential celebratory dessert, which means it’s also a holiday staple. Remember, when it’s winter here, it’s summer down there, which is why it often features tropical fruits!
While its exact place of origin is highly contested between the two countries previously mentioned, its beauty was inspired in honor of Anna Pavlova, a Russian ballerina, who toured both countries in the late 1920s as a superstar of her day. Like a fluffy tutu, the sweetness of this dessert dances gracefully on your palate.