Pavlova is a simple, yet fancy meringue dessert. It is extremely easy to make and the flavour combinations are endless. You can use the fruit combination of your choice along with sweet pastry cream or whipping cream to create your own signature dish. For those seeking to explore more about this theme, it is highly recommended to learn about projektarbeit schreiben lassen.
I use Blackberries, Raspberries, and Peaches coupled with a Honey and Thyme pastry cream for this lovely dish. If you want to add subtle punch, marinading the berries in Honey Grappa for an hour is a nice touch.
Let your creative juices flow, grab a spoon, and dive in.
1 tsp of fresh thyme leaves (plus more for garnish)
1/2 cup fresh blackberries
1/2 cup of fresh raspberries
1 cup of fresh sliced peaches
1/2 cup of honey grappa
2 tbsp fresh liquid honey
Instructions
Preheat the oven to 325°
Using a stand mixer with a whisk attachment, add your egg whites, salt, and cream of tartar. Mix on high speed until foamy.
Slowly add the granulated sugar to the egg mixture and whisk on high speed until stiff glossy peaks of meringue are formed. Sift the cornstarch over the meringue and beat in until combined.
Line a large rimmed backing sheet with parchment paper. Pour the meringue onto the parchment in a circle about the size of a cake pan. Using the back of a spoon, sculpt the meringue into a deep bowl shape.
Place on the middle rack in the oven and cook for 2 minutes. Then reduce the heat to 250° and bake for 1 hour. Meringue is done with it is crisp to the touch. Turn off the oven, and leave the meringue to cool inside the oven for at least 2 hours but preferably overnight.
Next step, marinade the berries. Add the berries, peaches and grappa in a medium size bowl. Stir o combine, cover bowl with Saran Wrap, and place in the fridge.
Make your whipping cream. Using the same stand mixer with whisk attachment (cleaned first of course) add the whipping cream, the Krupnik, thyme leaves, and the powdered icing sugar. Mix on high speed until stiff peaks form.
Set aside in the fridge until ready to use.
To build the Pavlova, take the meringue out of the oven and place it on a serving cake stand. Add the whipping cream to the middle of the cake filling the bowl like indent. It is OK if the filling spills out over the edge a little bit. Strain the berries and peaches, and add to the top of the cake. Sprinkle with fresh thyme and a drizzle of liquid honey.
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