Maple Pavlova + Maple Vanilla Whipped Cream Recipe
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This Maple Pavlova dessert is perfect for holiday celebrations and easily serves a crowd!
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream.
Maple Pavlova + Maple Vanilla Whipped Cream Recipe
This Maple Pavlova dessert is perfect for holiday celebrations and easily serves a crowd!
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream.
Line a half sheet tray with parchment paper - use a 9in bowl and a pencil to draw a 9 inch circle guide for shaping the pavlova, flip the parchment so that the pencil circle is on the underside. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, place the egg whites, salt and cream of tartar.
Turn the mixer to medium and mix until soft peaks form.
While the egg whites whip, combine the sugar, maple sugar and cornstarch.
When the egg whites form soft peaks, slowly add the sugar mixture one tablespoon at a time.
Once all of the sugar has been added, mix for about 1 more minute.
The mixture should be firm and shiny.
Form the mixture into a bowl shape on the parchment.
Bake for 2 hours at 200°F.
After 2 hours - turn off the oven and let the Pavlova sit in the oven for at least 1 hour or overnight.
When you are ready to serve, make the Maple Vanilla Whipped Cream!
Maple Vanilla Whipped Cream:
Put all of the ingredients in the bowl of the stand mixer fitted with the whisk.
Mix until the cream just thickens and finish by hand. Being careful not to over mix.
Top the pavlova with the whipped cream and garnish with fresh berries.
