Memorial Day Pavlova

 

Whether you serve your Memorial Day Pavlova tiered or as a tart-style dessert, you can be certain that you'll satiate your craving for a melt-in-your-mouth, crackled, chewy, and delightful indulgence regularly. You may be asking yourself, “What is pavlova?” Pavlova is a large meringue shell with fruit or whipped topping on top—basically the meringue from a pie but baked. The inside is chewy and sweet, while the outside is hard and cracked, and it melts in your mouth like cotton candy.

 
 
Pavlova
 
 

Pavlova Elements

4 LARGE EGG WHITES, ROOM TEMPERATURE

1 CUP CANE SUGAR

1 TEASPOON VANILLA EXTRACT

1 TEASPOON WHITE VINEGAR

1 TEASPOON CORNSTARCH

Topping Elements

1 CUP HEAVY WHIPPING CREAM

1 TABLESPOON CANE SUGAR

1 TEASPOON VANILLA EXTRACT

FRESH FRUIT,

(STRAWBERRIES, BLUEBERRIES, RASPBERRIES, FIGS, POM ARILS, PEACHES, OR CURRANTS)

CANDIED GINGER

EDIBLE FLOWERS

Directions

  1. Preheat the oven to 250°F (121°C). 

  2. Line a baking sheet with parchment paper, and trace a 9-inch circle on the paper as a guide.

  3. In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. 

  4. Gradually add the cane sugar, 1 tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.

  5. Add vanilla extract, vinegar, and cornstarch; fold into the meringue until well-combined.

  6. Spoon the meringue onto the prepared baking sheet within the circle guide, shaping it into a tall, even disc with a slight dip in the center.

  7. Place the baking sheet in the oven and bake for 1 hour and 15 minutes, or until the meringue is crisp on the outside and pale in color. 

  8. Turn off the oven and let the pavlova cool in the oven with the door slightly open for 1 hour.

  9. In a medium mixing bowl, whip the heavy cream, cane sugar, and vanilla extract until soft peaks form.

  10. Spread the whipped cream over the center of the pavlova; top with sliced fresh fruit.

  11. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

See my recipes for Lemon Curd and Bourbon-Spiked Whipped Cream; they pair nicely with Pavlova.

 

x, Melissa

 
HolidayMelissa ChildressEggs, Pavlova, Whipped