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Prep time
3 hours
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Cook time
1 hour 30 minutes
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Serves
6
Author Notes
This all started with some muscadine grapes that I absolutely fell head over heels in love with, can't say enough about how delicious they are. Of course I bought way too many and needed to use them so I decided to make some muscadine grape jam (delicious) added a touch of elderflower liquor to the jam to take it over the top. I had a small jar that was begging to be used, its summer, fruit and berries are plentiful and at the same time its hot out so didn't want to use a hot oven. Pavlova is the perfect compromise, baked on low heat so the kitchen is spared the intolerable heat, the pavlova are filled with whipped cream that is flavored with the muscadine jam and then topped with assorted fruit and berries. Heavenly, light and delicious. —sdebrango
Ingredients
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4
room temperature egg whites from large eggs
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3/4 cup
granulated sugar
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3 teaspoons
corn starch
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1 teaspoon
cream of tartar
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pinch of kosher salt
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1 cup
heavy cream
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3 tablespoons
your favorite jam (I used muscadine)
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1-2 teaspoons
sugar (optional) depending on personal taste and desire for sweetness
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1 teaspoon
vanilla extract or 1/4 tsp vanilla powder
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2 cups
assorted fruit and berries macerate in 2-3 tbs sugar (I used velvet apricots , plumcots, blackberries, raspberries and muscadine grapes
Directions
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The Pavlova:
Add the egg whites, a pinch of salt and cream of tartar to stand mixer with the whisk attachment, Whip until frothy and add the sugar a tbs at a time until the egg whites are thick and glossy and hold a peak. Gently fold corn starch into the whipped egg whites. Pre heat oven to 200 degrees. Line a baking sheet with parchment paper and lightly spray with cooking spray, wipe it down with a paper towel so that there is the thinnest film of oil. I made individual pavlovas but you can make one large one or two larger ones whatever you like. I drew 4 inch circles on the parchment, turned it over and piped the meringue onto the circles making an indent in the middle with a spoon. Bake for 1 hr 15 minutes or 1 hour 30 minutes the outside of the meringues should be hard but you want to make sure the inside is soft and marshmallowy. Turn off the oven and let the meringues sit in the oven with the door closed until completely cooled at least an hour and half maybe 2 hours.
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The fruit:
Slice fruit, add berries and sprinkle the sugar on top, stir and let sit until fruit has macerated and some juices are released.
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Whipped Cream:
Add the 1 cup of heavy cream to stand mixer with whisk attachment, whip until thickened, add 3 tbs jam of your choice, vanilla and optional sugar and continue whipping until thick.
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Assembly:
Place cooled meringue on serving platter, spoon whipped cream in the center. Serve the fruit and residual juices on top of each individual serving.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.
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