Pavlova is a European classic dessert and what I love most about it is its seasonal versatility. By incorporate coloring, seasonal, or themed elements this dessert can be your signature “WOW” for any occasion, any time of the year.
- USE EGGS WHITE FROM AN EGG! –do not use pre-separated boxed egg whites that have additives like gar gum, which will affect your meringue
- Eggs whites should be used at room temperature
- Use seasonal berries
- 4 Egg Whites
- 1 tsp. Cream of Tartar
- ½ cup cane Sugar
- 1 cup Whipping Cream
- ½ Cup cane Sugar
- 1 Tbsp. Whiskey
- ½ tsp. Vanilla Extract
- Pinch of Nutmeg
- ½ cup Blackberries (Whole)
- ½ cup Blueberries (Whole)
- ¼ cup Strawberries, slice in quarters
- 2 TBSP of Cane sugar, roll in GENTLY
Now let’s get started!
Pre-heat oven to 300
Step 1: In a clean dry mixing bowl – beat eggs white and cream of tartar
Step 2: When soft peaks begin to form, start adding in cane sugar 1 TBSP at a time – continue beating until stiff peaks form and have glossy sheen.
Step 3: Put meringue in to a large piping bag and pipe.
Step 4: On parchment paper, pipe out and fill a circle.
Step 5: Pipe out 3 more outer rings of meringue, one on top of the other, outer rings only, so that you form a meringue basket.
Step 6: Drop oven temperature to 250
Step 7: Bake for 1 hour - 1 hour 15 min.
Step 8: When color of meringue starts to tan (right around that hour mark) turn off oven and allow meringue to cool to room temperature. Yes, this will take a while but its all about the payoff.
Step 9: Beat whipping cream, whiskey, vanilla extract and nutmeg on high until it just begins to firm
Step 10: Fill in meringue basket with whipped cream
Step 11: Gently place berries on top
Step 12: Serve and enjoy!
BONUS #RedFlagMoment Tip: Remember to set your timer!
Be Sweet. Be Tempted. ~Chef Maeve