Only so much whipped cream would fit into yesterday’s feature. We’re sharing yet another recipe from Jenni Kayne’s festive Valentine’s gathering today because, when we’re talking desserts, a pavlova recipe like this one really deserves it’s own spotlight.
Pavlovas essentially boil down to whipped sugar two ways: in egg whites as a meringue and in heavy (preferably organic, grass-fed or even raw) cream. Whipped coconut cream could be great here too! These two simple elements can be layered in any number of ways with chocolate shavings, pomegranate arils or (as Ottolenghi makes it) with pistachios and rose petals. We love it here piled high like a layer cake with classic red berries from chef Annie Campbell. This pavlova is Valentine’s Day on a cake stand – the perfect February treat….
Annie Campbell’s Layered Berry Pavlova
Serves 12
Ingredients:
For the pavlova:
12 extra-large egg whites, at room temperature
pinch kosher salt
3 cups sugar
6 tsp cornstarch
3 tsp white wine vinegar
1 1/2 tsp pure vanilla extract
For the sweetened whipped cream:
3 cups heavy cream
2 tsp sugar
1 tsp pure vanilla extract
For the berries:
2 pints fresh strawberries, hulled and sliced
2 pints fresh raspberries
1 tsp lemon zest
sugar
Directions:
For the pavlova:
Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw three 9-inch circles on the paper, using a 9-inch plate as a guide, then turn the paper over so the circles are on the reverse side. (This way you won’t get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla and fold in lightly with a rubber spatula. Pile the meringue into the middle of the three circle on the parchment paper and smooth them within the circle, making a rough disk. Bake for 3 hours.
Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. When cool, invert the meringue disks onto a plate.
For the sweetened whipped cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!
For the berries:
Combine the strawberries and raspberries in a bowl and sprinkle with a couple of teaspoons of sugar and a teaspoon of lemon zest.
To assemble:
Place one disk on a cake stand and spread 1/3 of the whipped cream across the meringue. Spoon 1/3 of the berries carefully into the middle of the Pavlova,leaving a border of cream and meringue. Continue with the next two layers.
Enjoy!
Recipe by Annie Campbell (adapted from an Ina Garten recipe).
