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Makes
one 13 x 18 inch (baking sheet-sized) pavlova
Author Notes
I wanted to make a meringue-based “pie” for a crowd. At first, I wasn’t sure: was it a slab pie? Was it a pavlova? Clearly, it was a slablova and it was a perfect summer party dessert. I finished mine with a tart cream topping and plenty of fresh cherries – but you could use absolutely any fruit and it would be perfect. —Erin Jeanne McDowell
Ingredients
- Meringue Shell
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9
egg whites, at room temperature
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1/4 teaspoon
cream of tartar
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2 cups
granulated sugar
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1 teaspoon
vanilla extract
- Topping
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1 1/2 cups
heavy cream
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3/4 cup
sour cream
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1/2 cup
powdered sugar
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1/2
vanilla bean, seeds scraped
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1 1/4 pounds
cherries, pitted and halved
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1/4 cup
granulated sugar
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zest of 1 lemon, plus more for garnish
Directions
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Preheat the oven to 275ºF. Line a baking sheet with parchment paper.
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Clean the bowl and whip of an electric mixer or a large glass bowl and the beaters of a hand mixer with white vinegar and wipe dry.
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Place the egg whites and cream of tartar in the prepared bowl and whip on low speed until foamy, 1-2 minutes.
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Raise the speed to medium, and begin to add the sugar gradually, whipping to stiff peaks. With such a large amount of egg whites this may take longer than you think, 8-10 minutes. Do not overwhip – the egg whites should look soft and smooth, not clumpy or dry.
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Add the vanilla and mix to combine. Transfer the meringue to the prepared baking sheet, and spread in an even layer – almost to the edges of the pan on all sides. It’s ok to have peaks and valleys in the meringue – this will give it good texture later.
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Transfer the pan to the oven, and reduce the temperature to 225ºF. Bake until the meringue is firm and set, about 2 hours. Turn the oven off and leave the meringue to cool completely (and continue drying), another 3-4 hours.
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I like to serve this right on the baking sheet – plop a spoon in the middle and let people go to town. If you want to put it on a platter, it’s best to transfer it before you top it. Be careful – it’s easy for the meringue to crack at this size. It’s best to leave it on the parchment paper to serve.
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In the bowl of an electric mixer, whip the cream, sour cream, powdered sugar, and vanilla bean to soft peaks. In a medium bowl, toss the cherries, sugar, and lemon zest to combine.
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Add the topping just before serving. Spread the cream mixture evenly over the pavlova, and top with the cherry mixture. Garnish with more lemon zest, if using, and serve immediately.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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