Australian Christmas Pavlova

Name: Australian Christmas Pavlova
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 6 egg whites, at room temperature; 1 1/2 Tbs. cornstarch, sifted; 1 cup (7 oz./198 g) sugar; 2 tsp. vanilla extract; 2 tsp. fresh lemon juice; 4 oz. (125 g) cherries, pitted and halved; 4 oz. (125 g) blackberries, some left whole and some halved; 1/2 cup (4 fl. oz./125 ml) amaretto; 1 Tbs. sugar; 1 1/2 cups (12 fl. oz./375 ml) heavy cream; 2 Tbs. sugar; 1 tsp. vanilla extract; Sugared cranberries; Sugared currants; Halved Mission figs

At Christmas gatherings in Australia, you’re likely to find an eye-catching pavlova adorned with colorful fruit on the table (or a “pav” as the Aussies often call it). The fruit topping for this meringue-based dessert takes well to endless variations. Here we use fresh cherries and blackberries; these fruits are at their peak in December in the Land Down Under since the seasons are the opposite of those in the Northern Hemisphere. We soak the fruit in amaretto, which imparts a sweet, nutty taste.

Prep Time 25 minutes
Cook Time 60 minutes
Servings 6

Ingredients

For the pavlova:

6 egg whites, at room temperature
1 1/2 Tbs. cornstarch, sifted
1 cup (7 oz./198 g) sugar
2 tsp. vanilla extract
2 tsp. fresh lemon juice

For the fruit topping:

4 oz. (125 g) cherries, pitted and halved
4 oz. (125 g) blackberries, some left whole and some halved
1/2 cup (4 fl. oz./125 ml) amaretto
1 Tbs. sugar

For the whipped cream:

1 1/2 cups (12 fl. oz./375 ml) heavy cream
2 Tbs. sugar
1 tsp. vanilla extract

For the additional garnishes (optional):

Sugared cranberries
Sugared currants
Halved Mission figs

Directions

To prepare the pavlova, position a rack in the lower third of an oven and preheat to 250°F (120°C). Draw a 9-inch (23-cm) circle on a sheet of parchment paper. Turn the parchment over and place on a baking sheet.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until well combined, about 1 minute. Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes. Increase the mixer speed to high and very gradually add the sugar, beating until stiff, shiny peaks form, 8 to 10 minutes. Quickly beat in the vanilla and lemon juice.

Spread the meringue inside the circle on the parchment. Use the back of a large spoon to create an indentation in the center of the meringue and a slight rim around the edges.

Bake until the meringue is crisp and the color has deepened slightly, about 1 hour. Turn off the oven and, leaving the door closed, let the meringue cool in the oven for at least 2 hours or up to overnight. Carefully remove the meringue from the parchment paper and place on a cake stand or serving platter.

About 1 hour before assembling the pavlova, prepare the fruit topping: In a bowl, stir together the cherries, blackberries, amaretto and sugar; set aside.

To prepare the whipped cream, in the clean bowl of the electric mixer fitted with the clean whisk attachment, beat together the cream, sugar and vanilla until soft peaks form, about 4 minutes.

To assemble, spoon the whipped cream into the hollow of the meringue. Drain off most of the amaretto from the cherries and blackberries, then top the pavlova with the amaretto fruit and the cranberries, currants and/or figs. Cut into slices and serve. Serves 6.

Williams Sonoma Test Kitchen