Towering Pavlova | Midwest Living
More
Close

Towering Pavlova

Towering Pavlova

0
Login to rate this recipe.
  • Makes: 8 to 10 servings
  • Hands On 30 mins
  • Total Time 2 hrs including standing time

Login to save this recipe

Minneapolis-based Instagram star and pro baker Zoe Francois shared this recipe for a gorgeously shaped pavlova that rises higher than all the competition. It's filled with whipped cream, lemon curd, raspberries and -- if you are feeling tropical and adventurous -- passion fruit, too.

Ingredients

  • 4 egg whites
  • Pinch salt
  • 1/4 cup cold water
  • 1 1/4 cups superfine sugar
  • 2 teaspoons vanilla, divided
  • 1 teaspoon vinegar (white wine, cider, or distilled)
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 cups whipping cream
  • 1 -2 tablespoons powdered sugar
  • 1/2 cup lemon curd
  • Passionfruit puree*
  • Fresh raspberries

Directions

  1. Preheat oven to 300 degrees . Line a baking sheet with parchment paper. Trace a 6-inch circle on the paper and flip it over; set aside.
  2. Prepare meringue: In a large bowl (or the bowl of a stand mixer), beat egg whites and a pinch of salt with an electric mixer on medium-high speed until medium-stiff peaks form. Reduce speed to low; drizzle in the cold water. Gradually beat in the superfine sugar, adding it just a bit at a time. Crank the speed to high; beat until stiff peaks form. (When you pull the beaters from the mixture, the meringue should stand up straight in a point, without curling at the tip. Another good test: Hold the bowl upside-down; the mixture shouldn't budge.) Fold in 1 teaspoon each white vinegar and vanilla. Sift in the cornstarch; fold in gently.
  3. Mound the meringue onto the circle you drew. Gently shape the sides using an offset or silicone spatula. (To re-create Zoe's pumpkin-like ridged dome, drag an offset spatula upward with a flick at the end, then repeat, working your way around.) Create a very slight dip in the top.
  4. Bake on the center oven rack until the meringue starts to turn a very pale tan, about 30 minutes, then reduce heat to 275 degrees and continue to bake for 45 minutes. Turn off the oven (don't open the door), turn on the oven light, and let the meringue rest for at least an hour, ideally several (or overnight). If it's humid, plan to store the pavlova in the oven (without opening the door), right up until serving.
  5. To assemble: In a chilled large bowl, beat whipping cream, powdered sugar and the remaining 1 teaspoon vanilla on medium speed until stiff peaks form. In a small bowl, stir the lemon curd until smooth. Slide a knife or offset spatula under the meringue to loosen it before peeling off the paper. Transfer to a plate. Fill with whipped cream, lemon curd, passion fruit and raspberries. Dust with powdered sugar and serve immediately.

Tip

  • What is passion fruit puree? Passion fruit is a tangy, custardy fruit with edible seeds. You can scoop the insides out with a spoon. If you can't find fresh, buy it canned or frozen at Latin or Asian markets or online. It adds wonderful zing to this pavlova, but it's totally fine to skip it if you can't get it.

Nutrition Facts

(Towering Pavlova)

Servings Per Recipe 8, Polyunsaturated fat (g) 1, cal. (kcal) 368, Trans fatty acid (g) 1, carb. (g) 52, Monounsaturated fat (g) 4, chol. (mg) 66, sat. fat (g) 11, Fat, total (g) 17, Riboflavin (mg) 0, Niacin (mg) 0, vit. C (mg) 4, Thiamin (mg) 0, pro. (g) 3, calcium (mg) 35, vit. A (IU) 667, iron (mg) 0, fiber (g) 3, sugar (g) 48, Potassium (mg) 96, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 74, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 6

Add Your Comment