Today with the help of a world Famous Icon… we set out on the path to Pavlova! This dessert is a compound recipe, so named due to the different elements needed in it’s assembly.

Properly executed Pavlova is light and airy, and sweet, and bursting with fresh flavors. But fear not! This dessert takes almost no effort, but in the interest of full disclosure, the meringue takes a fair amount of bake and cool time. However, it can be prepared in advance so that assembly just takes minutes! And you are free to busy about during baking.

Each element is a cornerstone of other desserts and techniques yet to come. Master these (and you will on the first try out) and future adorations will be yours for the baking…

Pavlova!
You Need:
Meringue
Lightly Sweetened Whipped Cream
Fresh Fruit
Jelly Glaze
Parchment Paper Template
sheet pan
Offset Spatula
A brush for the glaze

Preheat your oven to 200

Using a plate or pie tin and a sharpie, trace a template onto the parchment. Turn the parchment over so the ink is on the bottom and place in the sheet pan. Set aside.

Meringue:
4 oz Egg Whites
4 oz Granulated Sugar
4 oz Powdered Sugar (confectioner’s; 10X)
1 tsp Vanilla Xtract or Bean Paste

In the bowl of an electric mixer, or with an electric hand mixer, beat egg whites at medium speed until they look like beer foam, 30 seconds.

With the mixer running, slowly add the granulated sugar. Add the vanilla and continue mixing on medium hi speed until firm glossy peaks form. Meringue will stand on it’s own, will double in volume, and will look satiny. Curls and tips will form and hold their shape. About 2 minutes. Stop Scrape and check peaks often.

Transfer meringue to a clean bowl. Using a whisk or a spatula, GENTLY fold in the 10X in 3 separate additions… about ¼ cup at a time.

Transfer the finished meringue to a pastry bag, use a large star tip if you are so inclined and actually have one. Pipe a spiral starting from the center of your template outward. Make sure that ech rows touches the one next to it. To finish, pipe a decorative border on top around the outside edge.

Conversely, if you don’t have a bag, you can use your offset spatula to form a beautiful abstract circle. Keep in mind that your meringue should be around ½ – ¾ inch thick. Use the spatula to form an indetation leaving a ridge around the top outside edge. (not to thin in the center please, watch it!)

Bake at 200 degrees F. for 1 ½ hours.
Turn oven off and let meringue cool with the oven. 30-45 minutes longer.

Remove from oven and GENTLY peel off the parchment. Store in an airtight bag or Tupperware

Whipped Cream:
4 oz Heavy Whipping Cream
1 TBS Sugar (or to taste)
1 tsp Vanilla Xtract or Bean Paste

In a chilled bowl with the whip attachment, whip cream until foamy. Add sugar and vanilla slowly and continue whipping until firm moist peaks form. About 2-3 minutes. Stop, Scrape, and Check peaks often. Keep chilled until ready to assemble.

Fruit:
Your choice!
The classic is strawberries and kiwi… but it’s up to you!

1 ea: Kiwi, Orange, Apple, Pineapple, Mango etc.
5-12 ea: Strawberries, Blueberries, Grapes

Cut your fruit into thin slices. Fruit that works better in chunks can be used as well.

Jelly Glaze:
¼ C Red Clear Fruit Jelly. (strawberry, currant, rasberry)
Do Not Use Spreadable Fruit, Jam, Preserves or anything else that doesn’t say jelly.
2 TBS H2O

put the jelly in a small pot and add the water. Stir while heating until very thin and clear. Use as soon as possible.

ASSEMBLE THAT PAVLOVA!

Place your meringue on a Fancy Plate or Platter.

Using your offset spatula spread and even layer of whipped cream across the top of the meringue.

Arrange your fruit in concentric circles across the top of of the whipped cream. Sliced fruit goes down first, then chunkier items on top of that. A small bunch of grapes high and in the center looks elegant!

Now use your pastry brush to paint the fruit with your jelly glaze. This will add the final layer of flavor and will give your dessert a professional shiny look.

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