My mom used to make this dessert all the time. It was one of her major claims to fame. She wasn't a good cook and didn't make anything from scratch, but she made a mean pavlova. I knew that having a stand mixer was crucial to the success of this dish. Ours arrived in December and I've been itching to make this delicious dessert ever since.
We had folks over for Memorial Day and I knew I wanted to make Pavlova. It's a summery dessert that uses berries and fruit on a bed of meringue with whipped cream. It is a fairly complex recipe in terms of steps, but doesn't take that many ingredients and each step is relatively easy.
The meringue is especially delicious because it's crisp on the outside and marshmallow-y on the inside. Pair it with a sweet whipped cream and seasonal fruit and you've got a fantastic dessert!
creme brulee!) and cover the whites. Leave them out until they are room temperature. This should take about 30 minutes.
While the egg whites are sitting, grind sugar in a food processor until ultra fine. I'm pretty sure that my mom used powdered sugar, but the recipes I found suggested ultra fine sugar, so that's what I'm doing.
Once the egg whites are room temperature, beat on medium until they form soft peaks. You can tell you are at the soft peak stage if you pull the beater out and the egg whites form a peak and the tip curls over. Until this happens, keep beating! On medium (I switched my KitchenAid from 4-6) this took about 12 minutes.
Once the pavlova is done, turn the oven off and open slightly. Keep the pavlova in the oven until completely cool. This will take several hours.
While the pavlova bakes, I sliced some strawberries. I like my strawberries sweet so I macerate them in a little sugar overnight before I add them to the dish.
Be sure that your fruit are cut into small pieces. It's delicious to get a variety of fruit, some meringue, and some whipped cream all in one bite!
Recipe from Leanne and Courtney's mom
8 egg whites
2 cups of super fine sugar (or granulated sugar run through the food processor)
1 teaspoon of vanilla extract
1 tablespoon cornstarch
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
14 strawberries, sliced and sprinkled with sugar
2 nectarines, sliced and chopped
2 apples, sliced and chopped
optional: kiwi, blueberries, sliced grapes, other seasonal fruit cut small
When the egg whites are at room temperature, whip in a stand mixer or with a hand mixer for about 10-12 minutes or until they form soft peaks. Slowly add the sugar and continue whipping until dissolved. This should take another 10-12 minutes.
Whip in the vanilla. Sprinkle the corn starch and vinegar and fold with a spatula until combined.
Spread mixture on a lined cookie sheet. It should make a large nest with sides taller than the middle. Bake at 250 for 60-75 minutes or until it turns a light cream color. Turn oven off and crack oven door. Leave the meringue in the oven until completely cool.
While the meringue is baking, whip the heavy whipping cream, sugar, and vanilla in a bowl until fluffy. Spread half the whipped cream on the meringue nest. Cover with fruit and remaining whipped cream. Serve immediately.
I'm linking over at Newlywed's Recipe Linky!