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.
Ingredients
Maple Pavlova:
- 3 Large Egg Whites
- ½ cup - Pure Granulated Maple Sugar
- ½ cup - Sugar
- ¼ tsp - Salt
- ½ tsp - Cream of Tartar
- 1 tbsp - Cornstarch
Maple Vanilla Whipped Cream:
- 1 ½ cup - Heavy Cream
- 2 tbsp - Ben's 100% Pure Maple Syrup
- 1 tsp - Vanilla Bean Paste
Directions
Maple Pavlova:
- Preheat the oven to 200°F.
- 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.