This Ribbon shaped pavlova is such a stunner and an easy way to level up your pavlova shaping. I’ve always been a fan of pavlovas and almost always had them on the menu when I worked in restaurants. back in the day, I would just whip the meringue and spread it onto a tray to bake, with little fanfare or decoration. Delicious? YES! Beautiful? In a rustic way, maybe, but really they were ugly! 😉 The flavor carried the day.
It was in 2018 when I was commissioned to do a pavlova for a new show on Netflix when I first decided to make something BEYOND the traditional shape. I went with the influence of the ballerina the pavlova was named after and came up with my Tutu shaped pavlova. See that post for the Tutu shape, plus lots of tips on making the meringue.
But, that was just the beginning, I was inspired to create all kinds of magical shapes with the pavlova recipe and this ribbon is just the latest. Use a simple Ribbon Cake Decorating Tip in a pastry bag and all you need to do is squeeze the meringue in zig zags to get the ribbons to fall into place.
How I Got the Pink Color
You can add a couple of drops of food coloring* to your meringue (it’s in the recipe) and I also achieved the color by adding a few drops of Peychaud’s Bitters. This is an aromatic ingredient I use when making the New Orleans cocktail, the Sazerac. I thought bitters would be such a lovely balance to the sweet meringue, plus, it’s a beautiful red color.
*I use natural food dyes, which aren’t as intense in color, but I feel good about eating. In order to get a true pink or red color from the natural dyes (made of beets and other non-chemical sources), you need to have an acid in the recipe. Without the acid these natural dyes tend to turn your food purple. The vinegar in the pavlova does the trick.
Video
Ingredients
- 150 g egg whites ~ about 5 large egg whites at room temperature
- 1 pinch kosher salt
- 1/8 tsp cream of tartar optional. It will make the meringue stronger, especially if you have older, weaker egg whites
- 3 tbsp cold water
- 1 1/4 cups (250g) superfine sugar how to make superfine sugar
- 1 drop red or pink food coloring optional
- 8 shakes Peychaud Bitters optional
- 1 tsp pure vanilla extract
- 1 tsp vinegar white wine, cider or distilled
- 2 drops rose water optional
- 1 tbsp plus 1 teaspoon cornstarch
For Serving
- 1 recipe Perfect Whipped Cream
- 1 cup Lime Curd recipe below
- Strawberry Topping recipe below
- Edible rose petals
Lime Curd
- 6 egg yolks at room temperature
- 1 cup / 200g granulated sugar
- 1/2 cup / 120ml freshly squeezed lime juice
- zest of 2 limes
- 1/2 cup / 110g unsalted butter cut into 8 pieces
- 1 pinch kosher salt
Strawberry Topping
- 1 lb strawberries cut in half
- 1/4 cup sugar can reduce if strawberries are very sweet
- 2 tsp lime juice
- 3 shakes Peychaud Bitters optional
Instructions
- Preheat oven to 275°F / 135℃ and place a rack in the bottom 1/3 of the oven. Trace a 6-inch / 15cm circle on a piece of parchment and set it, upside down, on a baking sheet.
- In a stand mixer fitted with the whisk attachment, combine the egg whites, salt and cream of tartar (if using) and beat on medium-high speed until medium-soft stiff peaks form, about 3 minutes.Pro Tip: medium-soft peaks are achieved when you lift the beater and the egg whites cling to it, but they don't stand up, but slouch quite a bit.
- Turn the mixer speed to medium-low and drizzle in the water. Slowly sprinkle in the sugar a little at a time; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes. Add in 1 drop of red or pink food coloring and Peychaud Bitters, if using. On medium speed whisk in the vanilla, vinegar, and rose water.
- Using the whisk attachment or a rubber spatula, gently fold the cornstarch.
- Spread a disk of the meringue over the 6-inch circle, so it is about an inch thick. Pipe the remaining meringue with a large ribbon piping tip in a zig zag pattern along the edge of the disk of meringue, building it up in layers, but leaving the center clear to create a bowl. There should be about a 4 1/2-inch opening in the middle where you will put the filling, once it is baked. Pro Tip: If your piping gets into the center and you no longer have a large enough bowl, you can use a small offset spatula to push the meringue from the inside back into place. You only want to push from the inside, so as not to disturb the pattern on the outside of the pavlova.
- Bake for 1 hour and 15 minutes or until the meringue is set on the outside, it will have puffed slightly and will start to look a bit drier than when it went into the oven. Once it is baked, turn off the oven and let the pavlova sit in the oven until it is cool enough to take the baking sheet out comfortably with just your hands, about another hour. You can leave it in the oven with the light on overnight.Pro Tip: If you are making the pavlova on a humid day, leave it in the oven with the light on until you are ready to fill it.
- Pro Tip: The outer edge of the pavlova may crack a touch as it is baking and when it is cooling, this is just the nature of the beast. If it is cracking excessively, it may be that your oven temperature is too hot and you can reduce it by 25°F.
- Run a metal spatula under the pavlova to release it from the paper and carefully transfer to a serving plate.
Lime Curd
- In a medium stainless-steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter and salt.
- Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water.
- Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding.
- If there are any lumps in the curd, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
- In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
- Set the container in the ice bath or place in the freezer until chilled, about 15 minutes, then transfer to the fridge for up to 5 days.
Strawberry Topping
- Gently toss together in a bowl until the sugar melts and creates a sauce, about 5 to 10 minutes.
Assembly
- Fold half of the whipped cream into 1/2 cup / 130g of the lime curd. Fit a pastry bag with a large round tip (alternatively, carefully spoon in the mixture) and fill with the cream-curd mixture almost to the top. The amount you use will depend on how big the opening in the baked meringue is, so you may have some filling left over. Spoon about a 1/4 cup / 65g of the remaining lime curd onto the filling. Store the pavlova in the refrigerator until ready to serve. Can be made about 4 hours before serving. Just before serving, top with the strawberries.
- Refrigerate the pavlova for about 1 hour before serving to make it easier to cut.
