Crispy Pavlova
 
Prep time
Cook time
Total time
 
Crispy meringue drizzled with fruit sauce. Note: This recipe is very sensitive to humidity so it may need to be baked longer on high humidity days. It will also slowly absorb moisture in the air over time. Best eaten immediately.
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • FOR THE PAVLOVA:
  • 6 eggs, separated (use those yolks in my favorite custard recipes here)
  • ½ tsp of cream of tarter
  • 1½ cups super fine sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • FOR THE SAUCE:
  • 4 cups of blackberries
  • ½ cup of granulated sugar
  • 1½ T cornstarch
  • 2 T water
  • ½ T of minced fresh mint (add once removed from heat)
Instructions
  1. FOR THE PAVLOVA:
  2. If eggs are refrigerated, remove the night prior to make sure they are room temperature.
  3. Preheat oven to 300°.
  4. Separate egg whites from yolks.
  5. (Reserve egg yolks for another recipe that you love.)
  6. In a large bowl place egg whites, cream of tarter, and salt, and begin beating slow and increase speed, gradually beating in sugar until egg whites for stiff shiny peaks.
  7. Fold in vanilla.
  8. On a baking sheet lined with parchment or baking mat, spread egg white mixture into one large round disc or two smaller discs.
  9. Spread evenly, flattening top, and smoothing the sides.
  10. Place in oven and immediately reduce heat to 275°.
  11. Cook for 1 hour and then turn oven off and let sit in oven for up to 2 hours (or until oven is cool to touch). Whatever you do, don't open the oven during the cooking process! It lets in moisture and lets out the heat!
  12. -
  13. FOR THE TOPPING:
  14. For the topping, while your pavlova is cooking, mix the blackberries together with sugar, cornstarch, and water until evenly combined.
  15. In a pan, cook on stovetop on medium-high heat until berries have begun to cook down, all the sugar has dissolved, and the liquid has started to boil and thicken.
  16. Remove from heat and stir in minced herbs (this will all thicken as it cools).
  17. -
  18. To serve, remove pavlova from parchment and place on plate or serving dish.
  19. Spoon fruit topping evenly over pavlova.
  20. Top with option garnishes and serve immediately!
  21. Now for another great topper, head over to Alysha's blog here.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/crispy-pavlova/