Pavlova

One of my absolute favorite desserts is Pavlova. Whenever we have an event it’s my go to dessert recipe because I can make the meringue ahead of time. The fruit is simple and the chantilly whipped cream is pretty quick to make. It always looks really impressive. It’s a crowd pleaser.

Serves 12-14

Ingredients:

Meringue

6 large egg whites

250g granulated white sugar

Chantillyish Cream topping:

1 pint heavy cream

150ish g plain whole milk Greek yogurt (1 small container)

1 teaspoon vanilla extract

1 pinch of salt (literally a pinch)

Cherry topping:

1 tablespoon granulated white sugar

1 tablespoon apple cider vinegar

1lb pitted and halved cherries

Strawberry topping:

1 tablespoon granulated white sugar

1 tablespoon balsamic vinegar

1lb strawberries halved

6 thinly sliced basil leaves

1 pinch of salt (seriously, just a pinch)

Method:

Preheat and Prepare:

   - Preheat your oven to 250°F. If you have a bake or roast option, choose BAKE

   - Line a baking sheet with parchment paper. Draw a shape about an inch smaller than the dish you plan to serve on on the paper and flip it over so the marking is underneath. OR if you have a silpat just wing it and use the tray your baking on to serve later.

Make the Meringue:

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

   - Gradually add the granulated sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.

Shape and Bake:

   - Spoon the meringue onto the parchment paper, using the circle OR silpat as a guide. I like to make a slightly spiky surface over the top.

  - Place in the oven and bake for 1 hour. I chek on it at the 30 min mark to see how it’s going but DO NOT open the oven door.

  -Turn off the oven and let the meringue cool completely in the oven. DO NOT OPEN THE OVEN DOOR. This is why I typically make my meringue before bed. It just stays in the oven overnight. 

Prepare the cream Topping:

   - In a large bowl, whip the Chantillyish Cream ingredients together to desired stiffness. I personally like my whipped cream on the looser side.

Prepare the fruit Topping:

Cherry ingredients OR strawberry ingredients, mix them together in a bowl. The end.

If you’re taking this dessert somewhere, place your fruit and cream into separate containers and refrigerate until you’re ready to assemble it.

Assemble:

   - Carefully transfer the cooled meringue to a serving plate.

   - Top with the whipped cream and arrange the fresh fruit on top.

Serve:

   - Serve immediately for the best texture.

Enjoy your Pavlova!