I had my parents over for dinner a couple weeks ago. My mom told me that they were trying to avoid sugar, and therefore told me I didn’t have to make dessert. However, I love making dessert so I instead tried to get more creative in the dessert department. I had some wajope sauce to use up and I thought why not make a fruity dessert? My dad particularly loves fruit desserts, and I thought the fruit would make it healthier..ish. I had never made pavlova before so I was both excited and nervous. However, the pavlova turned out great and was a huge hit! The Wajope sauce is a bit tangy so it perfectly matches the sweet meringue and whipped cream. I loved being able to share my experience of exploring Indigenous Cuisine through this inspired recipe with my family.
This pavlova was a bit small, so if I made this again for a group larger than four than I would double the recipe and increase the cooking time. This recipe would also be adorable as personal sized pavlovas for a dinner party. This recipe is a great summer bake as it bakes at a low temperature and is light and airy. This is also an elegant dessert for any of your gluten free guests. I look forward to trying new flavours with the seasons.
Pavlova with whipping cream, mixed berry sauce and fresh okanagan peaches.
- 1/2 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp cornstarch
- 2 large egg whites
- pinch of kosher salt
- 1/4 tsp vanilla
Preheat oven to 275.
Sift together sugar, cream of tartar. I sifted them over a sheet of parchment paper to easily pour into mixture.
In a stand mixer, on low speed whip together the egg whites and salt until frothy. Increase speed to medium high and slowly add the dry ingredients. Once the meringue is glossy and forms soft peaks it is done. Increase speed to high speed to quickly mix in the vanilla.
On a piece of parchment paper, trace a plate with a pencil creating a circle. Flip over and put on baking sheet. This is a helpful guide to form the shape of the pavlova. Gently spoon the meringue into the center of the circle, use the spoon to spread out the meringue to the outer edges of the circle. Keep in mind you want it to be 1/4 to 1/2 inch thick. You could also choose to pipe the meringue onto the baking sheet.
Bake for 50 to 60 minutes for a small pavlova or 80 to 90 minutes for a larger pavlova. My pavlova was 6 inches and I baked it for 50 minutes. It is done when it is slightly beigey-pink but definitely not toasted.
After the 50 minutes, turn the heat off and keep the oven door cracked open. Let the oven cool to room temperature in the oven and then remove.
Fill the pavlova just before serving or it will deflate.
Mixed Berry and Peach Pavlova: Top with whipped cream and then mixed berry sauce or wajope. Top with sliced peaches and garnish with blackberries and sprig of mint.