Pear & Black Raspberry Pavlovas

November 22, 2020

For as long as I remember, fruit has been a special treat in my childhood home. Whenever my mom brought home a bag of tangerines or strawberries from the local stand, it truly felt special. As someone who can’t think of a fruit she doesn’t love, there is no dessert more appealing than pavlova. Whether it be a lightly salted brownie, or fresh fruit topped with whipped cream, dessert should be perfectly balanced and not too sweet. When it comes to fruit desserts, we want nothing other than the freshest. Our fluffy crisp meringue is the perfect foundation to top with fresh fruit, whipped cream, and well made jam. 

One weekend visiting home from college, my sister insisted I try this new dessert she had been testing. She exclaimed “I think you’re going to love it!”. It took me by surprise considering, there was practically not a single recipe on earth she hadn’t hashed out - Jen is always busy perfecting and tweaking a recipe. And just like that, she cracked down on the perfect combination of ingredients for pavlova, plus the perfect way to layer them. Now, each time I visit home, it is our go-to treat. No special occasion necessary.

As it is only made with a few ingredients and can be thrown together in an afternoon, pavlova is a staple in our home. Combining only sugar, egg whites, corn starch, vanilla, and a pinch of salt there is no better recipe to whip up with pantry staples. Once formed onto a sheet pan, the meringue bakes at a low temperature for under an hour and is left to cool after the oven turns off. I love so much about this recipe but most of all, I adore its versatility. Pavlova can be made large in a 12” round or into small “personal-sized” portions. It can be served to a variety of guests as well. We love to serve it to our gluten-free dinner guests. Or to go the extra mile, coconut whipped cream can be made for a full gluten-free/dairy-free dessert. Not only that, but you can top it with just about anything. If it’s a casual night, simply dress your pavlova with strawberries, fresh whipped cream, and jam. Just in time for fall produce, we chose to use fresh whipped heavy cream, pear, black-raspberry jam, halved raspberries, and orange zest. This may just be my favorite version yet.

Traditionally, we have gone for a large 12” pavlova cut into slices for everyone to enjoy. For this recipe, we switched it up and made our pavlovas small. There are a few benefits to this. When the pavlovas are made into 5” rounds, you can build up toppings without having to cut a large meringue into slices. This way, you will ensure everyone gets their fair share of accoutrements. When they are small, it’s easy to create a “serve-yourself” style where everyone grabs one meringue base, and builds their toppings as they please. Lastly, when the meringues are petite, you can more easily attain that signature chewy crust! Ultimately, have fun with your favorite toppings or flavors - there is no better dessert to get creative with.

For the recipe you will need:

Ingredients:

5 Large Egg whites at room temperature 

Pinch of salt

1 Cup Granulated Sugar

1 teaspoon vanilla 

2 teaspoons cornstarch 

1 teaspoon White Vinegar

2 Cups Heavy Cream

Sugar and vanilla to taste

3 D’Anjou Pears 

1 Jar Black Raspberry Jam

6 oz. Raspberries 

1 Navel Orange

Directions: 

1. Preheat your oven to 290 degrees F. Add egg white and a pinch of salt into a stand mixer fitted with a whisk attachment. Begin to whip the egg whites on high until they become frothy. Then, while the mixer is still on high, slowly add granulated sugar in a steady stream. Take your time with this process to prevent your meringue from deflating. Once the sugar is incorporated, allow the meringue to whip for 2-3 more minutes until shiny and you reach stiff peaks. 

2. With the mixer turned off, sift the cornstarch over the top of the meringue. Incorporate into your egg whites on low speed. Then add both your white vinegar and vanilla while mixing on low. Remove from the stand mixer and use a spatula to fold the meringue a couple times, scraping the bottom, to ensure everything is fully incorporated. 

3. Line two half sheet pans with parchment paper. Divide your meringues into six even mounds, three on each tray. If you have a cookie scoop, use that to easily divide. They will puff up when baking so ensure you give them plenty of space. Then use a spoon to gently shape your mounds into circles with a slight dip in the middle. This will help with your fillings after you bake. 

4. Bake the Pavlovas for 30-40 minutes depending on how done you like them. 30 minutes will produce a softer interior. 40 minutes will produce a chewier texture. Once baked, turn the oven off and leave your Pavlovas in the oven with the door closed for 45 minutes to an hour. After an hour has passed, take your Pavlovas out of the oven to cool completely. 

5. Whip your cream and sweeten with granulated sugar to your liking. Add vanilla to taste. Top each Pavlova with 1-2 tablespoons of jam. Spoon whipped cream over the top. Slice pears thinly and top the whipped cream with the pears and raspberries. Finish with just a touch of orange zest and enjoy!