Pavlova (Meringue Dessert)

Pavlova or Meringue-based Cake
SERVES 4-6  |  PREP TIME 30  |  COOK TIME 50-70  |

Ingredients


Meringue

4 egg whites
1 cup granulated sugar
1/2 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon white vinegar

Filling

4 1/2 ounces (130 grams) dark chocolate (or approximately 3/4 cup chocolate chips)
1/2 cup (120 grams) unsalted butter, cold is fine
Scant 1/2 cup (50 grams) powdered sugar
1/3 cup (30 grams) cocoa powder
1/4 teaspoon cinnamon

Lemon Curd

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits

 

Procedure


Meringue:

Prepare for baking: Preheat the oven to 275°F with a rack in the lower third of the oven. Line a baking sheet with parchment then trace an 8” circle on the parchment using a cake pan or dinner plate as a guide. (If making mini-pavlovas, use drinking glasses as guides.) After that, flip the parchment over. Mix the sugar and cornstarch together in a small bowl. Finally, mix the vanilla and white vinegar together in a separate bowl.

Whip the Meringue: Make sure your mixing bowl and beaters are very clean with no residual fat or grease. Pour the egg whites in to the bowl and begin beating at low speed. Gradually increase the speed to medium.

When the egg whites have reached soft peak consistency and the beaters leave trails in the whipped whites, begin adding the sugar a few tablespoons at a time, waiting a few seconds between each addition. While doing this, gradually increase the speed so that you are at maximum speed once all the sugar has been added.

Continue whipping until the meringue holds stiff peaks. Stop the mixer and sprinkle the vanilla and vinegar over the meringue. Beat for another 20 seconds to fully mix.

Shape the Meringue: Use a Tovolo Flex-Core spatula or Tovolo Scoop & Spread to scrape all the meringue onto the parchment in the center of the circle. Working from the inside out, spread the meringue to fill the circle. Smooth the sides if desired or leave it in billowy lumps.

Bake the Meringue: Put the meringue in the oven and immediately turn down the heat to 250°F. Make for 60-70 minutes for one large pavlova or 50-60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch, are very slightly browned, and sound hollow when tapped. It’s fine if cracks form in the crust.

Turn the oven off, but leave the pavlova inside with the oven door ajar. Let sit until the pavlova is completely cooled, or overnight. At this point, the pavlova can be wrapped in plastic or sealed in an airtight container and kept for several days unless your house gets very humid (in which case, eat your pavlova right away!).

Source: Tovolo

 

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