Over the past two years on this baking blog adventure, I've stumbled onto some desserts I've never made before that have blown my mind as to how easy and how delightful they turn out to be. It all started with the shortbread cookies, where now that is my go-to cookie to make when guests stay over. Then the cast iron foccacia bread... mouth watering... and that's turned into a common request to be made from Cole. Now, Pavlova has quickly risen the ranks as an unexpected delicious suprise!
Because the holiday Pavlova I made back in December went over so well, I decided to make some mini personal Pavlovas to round out a murder mystery party we hosted a couple weeks ago. These turned out just as good! HOWEVER, I did learn that you have to put the meringue on the center rack of the oven - not the bottom, or else you'll get some burnt disks. I ended up having to redo half of my meringues because I thought I could bake 2 baking sheets at a time. Nope. So don't make my mistake and either bake half of your meringue at a time or try to fit it all on one baking sheet.
These have a chocolate whipped cream, a cherry compote topping (I just bought some from the store), halved cherries on top of that, and garnished with pieces or shavings of dark chocolate. All these layers work so well together, but you could get away with using other fruit aside from cherries. Any berries would work great, as well as orange or pomegranite.
Servings: 8-12
Prep Time: 30 min
Total Time: 2 hr 40 min
INGREDIENTS:
For the Meringue...
7 egg whites at room temperature
2 cups sugar
1 tsp vanilla
2 Tbsp corn starch
1 Tbsp cocoa powder
2 tsp distilled white vinegar
For the Filling...
2 cups heavy whipping cream
4 Tbsp cocoa powder
3 Tbsp powdered sugar
1 tsp vanilla
For the Topping...
Fresh cherries, pitted
1 1/2 cup cherry compote/jam
Dark chocolate for garnish
DIRECTIONS:
Preheat oven to 250 degrees F. Prepare a large baking sheet with a piece of parchment paper (you may need two depending on how big you want your Pavlovas) and set aside. If you like, you can trace circles using a small bowl or cup on the parchment paper to use as a template for how large you want your pavlovas to be then flip the parchment paper over when you pipe so the meringue doesn't touch the ink. Make sure the circles are at least 2 inches apart from each other.
Using a stand mixer with a whisk attachment, whisk the egg whites on medium speed for about 5 minutes. Soft peaks should form.
After the five minutes, with the mixer still going, slowly add the sugar a little bit at a time. Increase speed to medium high and mix until stiff, glossy peaks form. This will take about 8 minutes.
Add in cornstarch, vanilla, cocoa powder, and vinegar. Beat for 1 minute so everything is combined well.
Transfer the mixture to a gallon sized ziploc bag, seal, then snip one of the corners about an inch to make an impromptu piping bag.
Pipe the meringue onto the prepared parchment paper in mounds about 4-5 inches wide. If you're using templates, make sure you are putting the meringue on the opposite side of the paper than what you traced so the pen or marker doesn't get on the meringue.
Use the back of a spoon to even out the top of each meringue, and even make a little divit in the top. Bake for 1 hour and 15 minutes. At that time, turn off the heat but DO NOT open the oven. Cool the pavlova in the oven for at least an hour.
To make the cream, whisk the heavy cream, vanilla, cocoa powder, and powdered sugar with an electric mixer or stand mixer with a whisk attachment until stiff peaks form. Refrigerate until ready to serve.
When ready to serve, spread the whipped cream on top of the meringue, top each with about a tablespoon of the compote, a couple cherries, and some shaved chocolate. You can sprinkle a little powdered sugar on top if desired. Serve immediately!
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