12.9.16
We’ve made it to Friday. I’m not quite sure how, but it’s happening. While I have some exciting things happening in life, a ton of hours at work, baking projects and auditions to get under my belt, I’m trying not to wish it was December 26th already. Did I mention I haven’t bought one Christmas present yet? I need to get it together. It’s a little easier to do so when desserts are so easy to make. Right now I have two crusts in the freezer for tarts I’ll make later this week, it’s all about time management. For today, I made something that was completely new, and unexpectedly one of my favorite new things. A pavlova. Have you ever tried one? Did you know that you could probably eat a whole one all by yourself? No? Just me? Cool.
A pavlova is an egg-white-based-meringue type dessert originally from New Zealand. It’s crispy on the outside and light and soft on the inside. And it looks like a cloud. It’s pretty precious and I made two this week. Somehow it’s so addicting I couldn’t stop eating the first one with basically no pictures. Oops, guess I have to remake it. And everyone who got to try my second one was also super surprised on how much they enjoyed it. I topped it with some sweetened whipped cream and sliced kiwis. Because believe it or not there are some kiwis that are totally in season!!!! This is a great dessert if you need that gingerbread or cinnamon break. Ready to set every pumpkin on fire? Make this. When it warms up again in….8 months or so I will be making these all summer long, every BBQ, porch hang out, park extravaganza, you’re getting a pavlova! I’m already dreaming of one with grapefruit curd and whipped cream on it……
The only tricky part about this is knowing when things are done, when the egg whites are actually at stiff peaks, making sure the actual dessert isn’t underbaked (my second one slightly was, but was still very edible and tasty). My first one came out perfect though, but practice makes more perfect, so I’ll keep trying, and eating. And once your egg whites are room temperature, making this takes less than ten minutes. It bakes for a while, but it’s a great dessert to put in the oven, and be able to forget about it while you get other things done around the house. This is also a great dessert to be made ahead of time. The pavlova itself can keep for days if kept in an airtight container at room temperature.
Is anyone else constantly impressed about the what happens to egg whites when you beat them? That’s the kind of science in baking that I’m just like, who decided to take a handful of only egg whites and was like…..maybe this will triple in size eventually with air in it? Crazy. I’m glad someone figured it out.
I haven’t made homemade whipped cream in a while. I forgot how much I loved it, and then licked the offset spatula clean when I remembered.
So try something new. Kiwis are everywhere and like I said, they’re in season. So it may be crazy but take a break from you apple pies and your egg nog cupcakes and make this instead!
Pavlova with Fresh Kiwi & Whipped Cream
Ingredients
For the Pavlova
- 5 egg whites, room temperature
- 1 cup sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
For the Whipped Cream
- 1 cup heavy cream
- 1/2 cup sugar
- splash vanilla extract
- 3 kiwi fruit, peeled and sliced
Instructions
For the Pavlova
- Preheat oven to 300, on a piece of parchment paper, trace a 9″ circle and flip over paper, giving you a guide for the shape of your pavlova
- In a very clean bowl of a stand up mixer with a whisk attachment, beat the five egg whites on medium to high speed
- Once soft peaks form, add sugar in, about one tablespoon at a time
- Continue to beat until stiff peaks form, they should be glossy
- With a rubber spatula, fold in cornstarch, vinegar and vanilla, don’t over mix or air will be lost in the egg whites
- Dump out mixture in the center of the circle on the parchment paper and with an offset spatula spread out to fill the circle, creating a slight depression in the center of the egg whites
- Bake for about 1 hour 20 minutes-1 hour 30 minutes, the outside of should feel crispy while gently pressing in the center should feel soft underneath
- Turn off the oven and leave the pavlova in the oven for 30 minutes-1hr (preferably) to allow pavlova to dry out and finish baking
- Use immediately or keep in an airtight container for up to 4 or 5 days. It still tastes great!
- When ready to serve, spread the whipped cream over the pavlova, place sliced kiwi on top and enjoy!
For the Whipped Cream
- Chill a bowl for a stand up mixer and a whisk attachment for 10-15 minutes in a freezer
- On medium speed beat heavy cream in bowl until it begins to thicken, then add in vanilla and sugar
- Allow to about double in size and has the consistency of whipped cream
- Use immediately or store in the fridge for about 1 or 2 days
Adapted from Ina Garten
