What, pray tell, is a pavlova? Well, I have discovered that a pavlova is a light, crispy meringue covered with luscious cream and topped with fresh fruit, and it becomes the most delightful treat and an incredibly impressive showstopper! Think the most decadent marshmallow you've ever had with creamy, fresh toppings. I've made meringue before in smaller cookie form, but this dessert may have just become my new favorite thing - it's that good!
I found the recipe for this online, but I changed up some of the ingredients. The online recipe called for a lemon whipped cream and for the pavlova to be topped with raspberries. I wanted to opt for a more wintery flavored cream so I made an almond cream and topped it with strawberries, pomegranate seeds, and mint leaves since I'm not a fan of raspberries.
The pavlova is named after the Russian ballerina, Anna Pavlova, who while touring in Australia and New Zealand in the 1920s, was compared to the lightness of the dessert created by a hotel that she stayed at. Traditionally, the pavlova is just a flat disc of meringue with the cream and fruit on top, but since it's the holidays, I thought a festive wreath shape would be perfect! I suggest topping the meringue within 20 minutes of serving because the toppings could cause the meringue to fall, but it really is a beautiful dessert that doesn't take much effort to make at all!
Servings: 8-12
Prep Time: 30 min
Total Time: 1 hr 40 min
INGREDIENTS:
For the Meringue...
7 egg whites at room temperature
2 cups sugar
1 tsp vanilla
2 Tbsp corn starch
2 tsp distilled white vinegar
For the Almond Cream...
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp almond extract
Additional Toppings...
1 cup sliced strawberries
1/2 cup pomegranate seeds
12-16 mint leaves
DIRECTIONS:
Preheat oven to 250 degrees F and line a baking sheet with parchment paper. Using a marker, trace a 9-inch circle on the parchment paper, then a 6 inch circle centered inside the larger circle (I used a 9-inch and 6 inch cake pan). Flip the parchment paper over on the cookie sheet and set aside. The circle should still be visible from the backside of the parchment paper.
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, 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 using the template you traced. 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. I piped 8 separate mounds along the circle to create the wreath.
Use the back of a spoon to even out the top of the meringue. 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, almond extract, 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 almond cream on top of the meringue, top with the strawberries, pomegranate, and mint. You can sprinkle a little powdered sugar on top if desired. Serve immediately!
Comments