Summer Pavlova

Pavlova is so light, so mild, so crunchy, and so juicy. It is a combination of textures and flavors that many enjoy. In this case, it is served with fresh juicy apricots and cherry compote. A combination I absolutely LOVE.

The best thing about Pavlova is that you can make the meringue in so many different shapes, but don’t create something too high, because the Pavlova will fall in any case. Here, from one recipe, I created three – one for us, one for friends, and one for someone I wanted to thank.

Ingredients

meringue:
5 egg whites (room temperature)
pinch of sea salt
285 g fine white sugar
20 g Demerara sugar
1 lemon zest, finely grated
1/2 vanilla bean, seeds only
pinch of tonka bean, grated
1 tsp white wine vinegar
15 g corn starch

cream:
100 g mascarpone
pinch of vanilla powder
2 tbsp maple syrup
400 g sweet cream

serving:
with Lillet blanc cherries (recipe here)

Prepare

Preheat the oven to 170°. Line a baking pan with parchment paper.

Place egg whites in a large bowl with a pinch of salt and beat until soft peaks form. Gradually add the sugars, beating for another approximate 10 minutes. While beating, add the lemon zest, tonka bean and vanilla. Beat until shiny peaks form. Then add vinegar and cornstarch and on low speed, mix just until incorporated – don’t over mix.

Place the egg whites on the pan and form a circle about 20 cm in diameter or three smaller rounds. Level. Using a special pastry spatula (see photo) or a plastic fork, create peaks around the edge of the meringue. Make a very shallow indent in the centre (so the meringue does not break).

Reduce oven heat to 100° and bake meringue for 1 h. Turn off the oven and leave in the oven for at least 2 h. Then open the oven the door slightly, place a wooden spoon in the crack and let the meringue cool completely.

Before serving, whip the mascarpone with vanilla and syrup, just until all the ingredients are mixed. Add the cream and whip until firm peaks form. Place on the meringue, decorate with berries and apricots, and serve immediately.

Recipe and photos: Signe Meirane
Photos taken with Sony alpha 7s