A pavlova and whipped cream is a great combination dessert that also looks technically challenging. Whipped cream can be flavored easily and pavlova is a meringue-based dessert that is topped with whipped cream and fruit.
Here are the ingredients for the pavlova:
- 6 egg whites (save the yolks!)
- 1 teaspoon salt
- ⅔ cup confectioner’s sugar
- ⅔ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar or lemon juice
Here are the instructions that you need to follow to complete the pavlova:
First, heat oven to 250°F. Grease baking sheets or round pans.
Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment on high until fluffy, about 2 minutes. Sprinkle in the salt and whisk for about 1 minute, until the salt disappears and the whites stiffen slightly. Add the confectioners’ sugar and beat until glossy, medium peaks form, about 1 minute. Sprinkle in light brown sugar and continue beating for 1 minute. Add vanilla and lemon juice and continue whisking until stiff peaks form, about 5 minutes.
Spoon or pipe rounds onto greased baking sheets or divide the mixture evenly across 1-3 rounds.
Bake until meringues have a crisp, nearly cracked crust and feel dry to the touch, about 3 hours. Leave in oven with fan on overnight (or at the lowest 180-200F temperature setting).
Whatever you do, keep meringues away from humidity or moisture.
Here are the ingredients that you need for the whipped cream:
- 4 cups pretzels
- 2 cups heavy cream
- ⅓ cup light brown sugar
- 2-3 cups strawberries, cleaned and sliced
Here are the directions that you need to follow in order to complete the whipped cream recipe. You can add different flavors and textures based on what is in your pantry.
First, heat oven to 300F.
Spread pretzels on a baking sheet and toast for 15 minutes until the pretzels have slightly darkened in color and your kitchen smells like pretzels. Cool completely.
Transfer cooled, toasted pretzels to a medium bowl. Pour cold heavy cream over the pretzels and stir while steeping for 2 minutes. Strain the pretzels from the heavy cream, keeping the pretzel flavored heavy cream. (You can dry the pretzels out anew in the oven and dip them in honey mustard or toast them with some blue cheese sprinkled on top for a snack!)
Whip the pretzel heavy cream until soft peaks, add light brown sugar and salt. Whip to medium peaks.
Layer with brown sugar pavlova and strawberries. You can also toss them with a little sugar.