Make Ahead

Pumpkin Pavlova

November  8, 2010
0 Ratings
  • Serves 10
Author Notes

Part of this recipe can be made the day before and assembly is pretty quick. It has a light pumpkin flavor and this dessert should be a nice finish after a heavy meal. —Krystal Ford

What You'll Need
  • Pavlova
  • 4 egg whites
  • 1 cup superfine sugar
  • 1 teaspoon white vinegar
  • 1/2 tablespoon cornstarch
  • Pumpkin whip cream
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 cup puree pumpkin
  • 4 tablespoons maple syrup
  • 1/2 teaspoon Cinnamon
  • 1/2 tablespoon powdered sugar
  1. Pavlova
  2. Preheat oven to 250F
  3. In a mixing bowl whisk the 4 egg whites, if using an electric mixer use medium speed, until they form soft peaks.
  4. Add sugar, a tablespoon at a time, while continuously whisking until egg mixture forms stiff peaks (should be white and glossy)
  5. Sprinkle vinegar and cornstarch over mixture and gently fold in.
  6. Cover a sheet pan with parchment paper and using a rubber spatula gently scrap the meringue onto the parchment paper and form a large circle (11 inch diameter) with the edges slightly higher than the center. Bake for 1 hr and 15 minutes or until it changes to a pale cream color and is dry to touch.
  7. Turn off the oven and allow the meringue to cool inside the oven. It will harden as it cools. The cooled meringue can be stored in an airtight container for a couple of days.
  1. Pumpkin whip cream
  2. In a mixing bowl whip heavy cream with electric mixer until soft peaks form.
  3. Add a tablespoon of sugar to whip cream and whip a few seconds longer.
  4. In another bowl, combine pumpkin puree, maple syrup and 1/4 tsp of cinnamon.
  5. Carefully fold pumpkin mixture into the whip cream until combined.
  6. Mound pumpkin whip cream on top of pavlova.
  7. Place 1/2 tsp of cinnamon and 1/2 tablespoon of powder sugar in a fine mesh sieve and lightly tap the side to dust the cream with the sugar and cinnamon.

See what other Food52ers are saying.

  • Sagegreen
  • TheWimpyVegetarian
  • Krystal Ford
    Krystal Ford

5 Reviews

Sagegreen November 8, 2010
I was thinking of something like this, since I have so many egg whites left over this week. But yours looks so great, I will think of something else. Nice recipe!
Krystal F. November 8, 2010
Thanks Sagegreen.

I was racking my brain all last night trying to come up with a recipe using pumpkin ( I cooked a whole pumpkin and I needed to use it up.) I used the leftover egg yolks to make a pumpkin and goat cheese strata. I have supper and dessert now.
TheWimpyVegetarian November 8, 2010
Yum-the strata sounds great too!
TheWimpyVegetarian November 8, 2010
I love how this sounds and love the picture. I'm definitely making this soon! Thanks for posting this recipe!
Krystal F. November 8, 2010
Thank you Chez Suzanne, I would love to know how it turns out if you do make it.