With the end of winter in sight and spring coming, I was in the mood to make a light and fruity desert. Nothing too rich, but rather bright and exciting. So, with this in mind, I began brainstorming. At first, I was thinking about a light sponge with a whipped cream frosting, but that was too basic. After thinking about it for some more, I decided on a pavlova.
Now, you might be wondering why? Well, a pavlova is nice and crispy and melts in your mouth. It tastes like an elevated marshmallow. In addition, a layer of whipped cream brings more airiness and a nice creamy flavor. And, on top of that, an acidic cherry sauce to pair with the other two components. What more could you want from a desert. The flavor combination is lovely, with the flavor notes of each component complimenting each other. The meringue base brings the texture and a subtle sweetness, while the cherry sauce punches you in the tastebuds. So, enough talk and onto the recipe.
Pavlova Recipe:
Makes 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Cool Time: 1 hour 30 minutes
Total Time: 3 hour 20 minutes
Ingredients:
4 egg whites
1 cup sugar (198 grams)
1 tsp vanilla extract
½ tsp cream of tartar
1 tsp cornstarch
Instructions:
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking. While this is baking, start the other components of the recipe
Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
Once cool, top the pavlova with whipped cream and cherry topping. Slice and serve.
Whipped Cream Recipe:
Ingredients:
2 cups heavy whipping cream (480 ml)
4 tbsp powdered sugar (30 grams)
1 tsp vanilla extract
Instructions:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
Cherry Sauce Recipe:
Ingredients:
1 ⅓ lb cherries pitted
⅓ cup water (80 ml)
1 tbsp lemon juice
1 tbsp cornstarch (8 grams)
2 tbsp sugar (24 grams)
Instructions:
In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
Place over medium heat and whisk constantly until the mixture starts to thicken.
Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.
Nutrition:
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