Red Berry Pavlova

2.16.18

Let’s get scandalous and crazy and post on a weekend. I was going to hold off until next week but in case you’re having some type of date night at home with your honey bun or a Galentines Day boozey evening this weekend I wanted to give you the option to make this dessert. I have a few pavlovas on the blog, because I think they are so underrated and delicious. I want the world to know their glory. Once you get the hang of whipping the egg whites correctly, it’s truly an easy dessert to make. Top a pavlova with homemade whipped cream and fresh fruit and it becomes this beacon of hope in a grim and gloomy winter night. Or the perfect light addition to a hot summer day.

I made this a little holiday specific by shaping it like a heart and piping around the edges. But this is a dessert that can and should be made year round. Adding in the pomegranate seeds after the compote has been cooled adds in a nice burst of flavor to the final product. When I tried it myself (to make sure it wasn’t poison) I scraped the plate clean, and even helped myself to seconds when I brought it to a friends office.

So even if you don’t have the time to make it this weekend, I recommend keeping it on your baking wish list. You’ll fall in love with this classic, yet perfect dessert.

Red Berry Pavlova

Ingredients

For the Pavlova

• 5 egg whites, room temperature
• 3/4 cup caster sugar*
• 2 tsp cornstarch, sifted
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup chocolate chips

For the Compote

• 10-12 oz (or 1 heaping cup) raspberries
• 1 1/2 – 2 cups fresh strawberries, diced
• 1 cup sugar
• 2 tbsp cornstarch
• zest and juice from 1 lemon
• 2-3 oz pomegranate seeds
• chocolate shavings, if desired

For the Whipped Cream

• 1 cup heavy cream, cold
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions

For the Pavlova

• Preheat oven to 350 degrees, trace a 9″ heart (or circle) on your parchment paper, flip paper over onto baking sheet so tracing is on the bottom
• In the bowl of a stand up mixer, using a whisk attachment, whip egg whites on medium speed
• Once soft peaks begin to form, slowly stream in sugar
• Move speed to medium-high until glossy firm peaks form
• Carefully fold in cornstarch, vinegar, and chocolate chips into egg whites (I add them all in at once to avoid having to fold for each ingredient), until combined and chips are mixed throughout
• Spread mixture into heart/circle tracing, making a small indent in the center, reserve about 1 cup of egg whites if you want to pipe a boarder
• Transfer that remaining 1 cup to a piping bag with a closed star tip, pipe along the edges, if there’s any remaining merinue add to the center and blend in
• Place in oven and immediately turn down to 300 degrees. Bake for 70-80 minutes, the outside should feel crisp but still be squishy in the center. You should be able to lift it easily off the parchment
• Turn oven off, keep pavlova inside and crack the door, propping with a wooden spoon handle, to allow to cool and dry out completely
• Top with whipped cream, then fruit compote, then chocolate shavings
• Enjoy immediately, this dessert does not keep well once you add on the toppings. If making in advance, keep all elements separate until ready to eat. Pavlova should be kept at room temperature, loosely wrapped/covered with plastic wrap, or in an air tight container

For the Whipped Cream

• Chill the bowl and whisk of a stand up mixer 15-20 minutes
• Whip heavy cream in chilled bowl on medium speed
• Once soft peaks begin to form, stream in sugar, then vanilla
• Continue to whip until stiff and scoopable
• If not using immediately, store in airtight container in the fridge, rewhip for about 30 seconds before using,

For the Berry Compote

• In a medium sauce pan mix together raspberries, strawberries, sugar, cornstarch, lemon juice and zest
• Bring to a boil, then allow to simmer 15-20 minutes, until berries have broken down and mixture is thickened
• Remove from heat, transfer to heat proof bowl and chill until cooled
• If not using immediately, keep covered in fridge until ready to use
• Once ready to use, add in pomegranate seeds and mix to distribute evenly before spooning on top of whipped cream

P.S.

*I strongly recommend caster sugar for the pavlova. If you have regular granulated sugar, simply pulse it in a food processor or immersion blender a few times. Making the sugar even more fine has made a world of difference for me when it’s comes to making pavlovas. It blends into the egg whites so much better.