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…).