Autumn Pavlova
Pavlova is a classic dessert that is light and delicious and very easy to prepare. The meringue base is slightly crunchy and chewy like a marshmallow, which contrasts nicely with the whipped cream and fruit topping. The cinnamon and nutmeg flavours make this Pavlova perfect for autumn entertaining.
Serves 6 to 8.
Meringue:
4 egg whites
1/8 tsp. cream of tartar
1/2 cup granulated sugar
1/2 cup icing sugar
1 tbsp. cornstarch
1 tsp. white vinegar
Topping:
1 - 250 mL container whipping cream
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 tbsp. icing sugar
2 apples, peeled, seeded and sliced into thin slices
1 pear, peeled, seeded and sliced into thin slices
1/4 cup cranberries (fresh or frozen)
1 tbsp. butter
2 tbsp. brown sugar
2 tsp. vanilla extract
1/8 tsp. ground nutmeg
Prepare meringue base. Preheat oven to 325° F. Prepare a baking sheet with parchment paper. Draw an 8 to 10 inch circle on the parchment paper. Alternately, prepare an 8 to 10 inch spring form pan by lining the bottom and sides with parchment paper. Set aside.
Place egg whites and cream of tartar into a clean mixing bowl. Be sure there is no trace of any egg yolk, as this will affect the volume of the egg whites. Whip egg whites at high speed until stiff, foamy peaks form. Combine sugars in small bowl. Add half of the sugar mixture to the egg whites. Whip until sugar is dissolved. Continue adding sugar 1 tbsp. at a time, whipping well after each addition. Once all the sugar has been added, whip for one more minute to ensure all sugar is fully incorporated and dissolved. The meringue mixture will have stiff, glossy peaks at this point. Sprinkle cornstarch and vinegar over mixture. Gently fold in being careful not to lose any volume. Spoon mixture onto prepared baking sheet or spring form pan. With the back of the spoon, spread mixture evenly and with a swirl motion. Build up the sides slightly to form a small well in the middle (where the whipped cream and fruit will be placed once baked). Bake at 325° F for 15 minutes. Reduce heat to 250° F and continue baking for 1 to 1 1/4 hours. Remove meringue from oven and allow to cool. Once cooled, gently remove from spring form pan or baking sheet. The meringue is fragile so try not to move it too much. A good storage idea is to transfer it directly to the plate or platter you will be serving it on. The meringue can be covered with plastic wrap and stored for up to two days before using.
Prepare topping. Place whipping cream, vanilla, cinnamon and icing sugar in a mixing bowl. Whip until stiff peaks form. Set aside until ready to use.
Prepare fruit. Place butter and brown sugar in a large saucepan. Heat on medium high heat until melted. Place fruit in saucepan. Toss to coat well. Sprinkle fruit with vanilla and nutmeg. Toss to coat well. Cook fruit for 1 to 2 minutes, just until softened slightly. Remove from heat and allow to cool completely.
Assemble Pavlova. Spoon whipped cream on the centre of the meringue base. Top cream with fruit. Garnish with fresh mint sprigs if desired.
*Pavlova should not be assembled too far in advance as it can go soggy once the whipped cream is added. For the best results, assemble half an hour to an hour before serving. Once the whipped cream has been added, the Pavlova should be refrigerated.
Per Serving: 244 Calories, 34 g (53%) Carbohydrate, 2.5 g (4%) Protein, 11.7 g (43%) Fat 1.4 g Fiber, 1/2 a serving of fruits and vegetables per person, N/A for heart healthy, diabetic and low fat diets