Classic Pavlova with Dark Berries & Figs
by Caren McSherry
A perfect pavlova is an airy, delightful cloud of whipped egg whites that are crisp on the outside and marshmallowy inside. Commonly crowned with fresh fruits and whipped cream, we’re using dark berries and figs for a striking colour palette. It is a beautiful presentation for an ending to any dinner party.
Meringue Ingredients:
- 5 large free-range eggs, separated and at room temperature (3/4 cup)
- 1 ¼ cups berry sugar
- Pinch of Kosher salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons plain white vinegar
- Pinch of kosher salt
- 4 teaspoons cornstarch
Topping & Garnish Ingredients:
- 2 cups heavy cream, whipped
- ½ cup lemon curd
- 2 tsp Nielson Massey Lemon Paste
- 3 heaping cups blueberries, blackberries, and figs
- Mint sprigs
- Gold leaf
Method:
1. Preheat oven to 275F. In a small bowl, mix vanilla extract, vinegar, kosher salt, and cornstarch together. Set aside.
2. Line a flat cookie sheet with parchment and draw an 8-inch circle on the parchment. Flip the paper over so the pencil drawing is face down. If you prefer individual servings draw the circles smaller.
3. In the bowl of a stand mixer, add the egg whites and a pinch of kosher salt, and beat on high until stiff but not dry. Now, add the sugar 1 tablespoon at a time, never all at once. This slow process of adding the sugar and waiting until each spoon is incorporated will ensure that the pavlova is glossy and thick. Stop the mixer, scrape down the sides, and pour in the vanilla mixture and beat for about 1 more minute.
4. Pipe or spoon the meringue onto the prepared circles leaving a divot in the centre for the berries to shine. Turn the oven down to 250F and bake for 1 hour and then reduce the heat to 215F for 45 more minutes. Let cool, then peel off the parchment. This can be made a day in advance.
5. Beat the cream, fold in the lemon curd along with the lemon paste. Fill the centre of the pavlova with the whipped cream, and cover with the strawberries, letting them rain down the sides. Garnish with the mint springs and a sprinkle of gold flake.
- Serves 8
2. Line a flat cookie sheet with parchment and draw an 8-inch circle on the parchment. Flip the paper over so the pencil drawing is face down. If you prefer individual servings draw the circles smaller.
3. In the bowl of a stand mixer, add the egg whites and a pinch of kosher salt, and beat on high until stiff but not dry. Now, add the sugar 1 tablespoon at a time, never all at once. This slow process of adding the sugar and waiting until each spoon is incorporated will ensure that the pavlova is glossy and thick. Stop the mixer, scrape down the sides, and pour in the vanilla mixture and beat for about 1 more minute.
4. Pipe or spoon the meringue onto the prepared circles leaving a divot in the centre for the berries to shine. Turn the oven down to 250F and bake for 1 hour and then reduce the heat to 215F for 45 more minutes. Let cool, then peel off the parchment. This can be made a day in advance.
5. Beat the cream, fold in the lemon curd along with the lemon paste. Fill the centre of the pavlova with the whipped cream, and cover with the strawberries, letting them rain down the sides. Garnish with the mint springs and a sprinkle of gold flake.
- Serves 8
Copyright (c) Caren McSherry 08/2022
