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Pavlova with fresh berries

Pavlova with fresh berries


May 9, 2014

This Sunday is mother’s day, and as both a very happy member of the “I’m obsessed with my mom” club, and a mother myself, I find myself in the lucky position of having double the reasons to celebrate – and splurge!

This light, creamy, heavenly – and that’s a word I reserve – dessert came to me from my manager, Michael, several years ago.  One bite and I was hooked.  Much like mom of the year at a PTA conference, it presents as composed and elegant, and finishes sweetly unforgettable. Plainly, this dessert is unbeatable in any election.

Whether you’re celebrating your mother, a mother you know, or the mother in you who cares for all those you love in your own way, let’s raise a deliciously topped fork to those who mother.

Happy mother’s day!

 

PAVLOVA WITH FRESH BERRIES

Ingredients for Pavlova:

      6 large Egg Whites
        1 ½ cups Sugar, blended to make very fine
          1 tsp. Balsamic Vinegar
            ½ tsp. Vanilla Extract
              ¼ tsp. Salt
                2-3 cups Fresh Fruit, for decoration

               

              Ingredients for Optional Fruit Syrup:

                  1 cup Fruit
                    ½ cup Balsalmic Vinegar
                      1 tbls. Honey
                        ¼ cup Powdered Sugar

                       

                      Directions for Pavlova:

                      Pre-heat oven to 300.  Using a pie dish as a guide, draw an 8-inch circle on one side of parchment paper. Flip over and place on a baking pan.  Whip eggs to stiff peaks, then slowly incorporate sugar, one tablespoon at a time.  Once all the sugar has been incorporated, add balsamic, vanilla and salt and whip 30-60 seconds more.

                      Scoop whites onto parchment, keeping within the boundaries of the circle. Pile up rather than spread out.

                      Put in oven, and turn heat down to 275. Bake for 1 hour to 1:15. Turn oven off, leave oven door partly open (use a wooden spoon between door and frame).  Let cool completely inside the oven, for several hours or ideally overnight – it is best to leave the Pavlova inside of the oven, untouched, until right before you have to decorate it, as it will set best in a resting position.  Remove from oven and place Pavlova directly on serving dish.  It is fragile and you will not want to move it before serving!

                      Whip 1 pint (or more, if desired) of heavy cream into soft peaks, and pile on top of egg white base until completely covered.

                      Decorate with your favorite fruit – we chose an assortment of fresh berries.

                      Directions for Optional Fruit Syrup:

                      As a finishing touch, you may want to add a fruit syrup.  Add 1 cup fruit, ½ cup Balsalmic Vinegar, 1 tbls. honey, and ¼ cup powdered sugar to a small pot and boil down until the consistency is thick enough to stick to the back of a spoon, then strain out the seeds and pour over the pavlova.

                      DEVOUR!  IMMEDIATELY!  (With your mom.  Or without…).

                      Total Prep Time: 1 hour

                      Total Cook Time (including cooling): 6-12 hours

                      Serves: 12

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Photo of Ingredients