The Cream
Plain whipped cream, lightly sweetened, makes for a great classic pavlova. But I’ve found plates get cleaned a lot faster if you get a little slutty with your dairy. Here are some template recipes for cinnamon, maple, almond creams, and more. But my favorite chocolate cream for pavlova is dead-simple: a quarter to half cup of good Dutch processed cocoa dissolved in two cups liquid cream, then whisked into a light, airy faux ganache. Alcohol works nicely in whipped cream as well.
If you’ve thought ahead and have some lead time, consider cold-steeping herbs like mint or rosemary in your cream overnight, then remove the herbs and whip the cream the next day. Finely grated citrus zest can go in the cream last-minute, as can most spices. Also consider adding other dairy into your cream: sour cream, crème fraîche, ricotta, and mascarpone are all nice.
I’ve found regular sugar, as opposed to superfine sugar, works well on its own, and for a six egg white pavlova, two cups of heavy cream for whipping plenty.
Ready to pavlova? First read this excellent tutorial on beating egg whites, then see below for tips on making the most of your pavlova layers.
