With that marshmallow middle and mountains of whipped cream, this summer pavlova cake gives layer upon layer of a mild citrus flavor, combined with fresh fruit and pistachios for a little crunch – ideal!
Ingredients
Meringue Base:Makes 3 (9-inch) or 8 mini pavlovas
- 2 1/2 cups baking sugar super fine
- 2 teaspoons arrowroot flour
- 1 tablespoon + 2 teaspoons cointreau or any type of orange liqueur
- 2 1/2 teaspoons apple cider vinegar or white if you only have that on hand
- 1/2 teaspoon vanilla
- 10 large egg whites
Cointreau Whipped Cream:
- 4 cups heavy whipping cream chilled
- 16 oz cream cheese room temp
- 1/2 cup cointreau or any type of orange liqueur
- 1/4 cup pure maple syrup
- 2 teaspoons lime zest finely grated
- pinch sea salt to taste
Garnishes:
- 2 cups fresh fruit of choice
- 1/2 cup pistachios
- Powdered sugar
Instructions
- Preheat the oven to 290 degrees Fahrenheit. Preheat oven to 350°F. Line two large baking sheets with parchment paper. On the parchment paper, draw three 7-8-inch circles, spreading them out as much as possible ( meringue will grow slightly).
- In a small bowl, combine the sugar and arrowroot.
- In a separate small dish, combine the vanilla and vinegar. Remove from the equation.
- Whisk egg whites in a large mixing basin with a whisk attachment until stiff but not dry. Gradually add the dry ingredients, approximately 1 tablespoon at a time, beating thoroughly after each addition. Beat until the mixture is thick and shiny. Mixer should be turned off.
- Pour in the wet mixture. Restart the mixer and beat on medium for another 20 seconds or so, just until the peaks are firm and blended.
- Prepare the meringue to be baked. Working from the middle, spread the mixture outwards, gently building the edge. This should leave a little indentation in the center, which you can fill with cream and berries later!
- For 1 sheet, bake on the middle bottom rack; for 2 sheets, change pans halfway through baking for even baking. For 1 big pavlova, bake for 50-70 minutes (or 50 to 60 minutes for mini-pavlovas). When the outsides of the pavlovas are dry to the touch, they are ready to serve. A well baked pavlova should have a marshmallowy interior, and cracks in the crust are perfectly OK.
- When the pavlovas are done baking, turn off the oven and open the door, allowing the pavlovas to cool slowly for approximately an hour.
To prepare whipped cream:
- If the cream cheese isn’t at room temperature, cut it into four cubes. Warm for 15-25 seconds in the microwave, or until just soft to the touch.
- Whip on high speed in a mixer until light and frothy. Remove the chicken and set it in a small basin. Remove from the equation.
- Return to the mixer bowl and add the whipping cream, gradually raising to medium high until the cream thickens. Slowly adjust the first setting ( as to not whip the cream thicker).
- Slowly pour in the cream cheese, cointreau, and maple syrup, ending with zest and a touch of salt.
To assemble cake
- Place 1 layer of pavlova on a big platter. Fill with fruit and cream. Rep with all three layers three times more. Sprinkle with powdered sugar and pistachios.
- Serve right away! After a while, the pavlova will get mushy, so it’s preferable to serve it right immediately.
Source: Christiann Koepke
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