Brown Sugar Pavlova with Stone Fruit
By Jessica RudolphPublished on June 21, 2022
Time
2¼ hours, plus 1¾ hours cooling
Yield
Serves 8
Ingredients
Meringue
1 cup (7 ounces/198 grams) granulated sugar ½ cup packed (3½ ounces/99 grams) light brown sugar 2 tablespoons cornstarch 6 large egg whites Pinch table salt 2 teaspoons distilled white vinegar 2 teaspoons vanilla extractTopping
1½ pounds (680 grams) ripe peaches, nectarines, plums, apricots, or a combination, halved, pitted, and cut into ½-inch wedges8 ounces (227 grams) fresh sweet cherries, pitted and halved2 tablespoons packed light brown sugar Pinch table saltWhipped Cream
1 cup heavy cream, chilled½ cup sour cream, chilled2 tablespoons packed light brown sugarBefore You Begin
Open the oven door as infrequently as possible while the meringue is inside. Do not worry if the meringue cracks; it is part of the dessert's charm. The inside of the meringue will remain soft. Additional peaches, nectarines, plums, and/or apricots can be used in place of the cherries. Avoid making pavlova on humid days or the meringue shell may turn out sticky.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Line baking sheet with parchment paper. Whisk granulated sugar, brown sugar, and cornstarch together in bowl.
- Using stand mixer fitted with whisk attachment, whip egg whites and salt on medium speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 1 minute. With mixer running, slowly add sugar mixture until fully incorporated, about 90 seconds. Stop mixer and scrape down bowl with spatula. Whip on high speed until very thick stiff peaks form and sugar is fully dissolved (meringue should feel smooth, not gritty, when rubbed between your fingers), 4 to 6 minutes. Add vinegar and vanilla and whip until combined, about 10 seconds.
- Pile meringue in center of prepared sheet. Spread and smooth meringue with back of spoon or spatula from center outward, building 9-inch disk that is slightly taller around edges.
- Bake meringue until exterior is dry and crisp, about 1½ hours. Turn off oven, prop door open with wooden spoon, and let meringue cool in oven for 1½ hours. Remove from oven and let cool completely before topping, about 15 minutes. (Cooled meringue can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.)
- Toss all ingredients together in large bowl. Set aside for 30 minutes, tossing occasionally.
- Using stand mixer fitted with whisk attachment, whip heavy cream, sour cream, and brown sugar together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 minute.
- Carefully peel meringue away from parchment and place on large serving platter. Spread whipped cream over meringue. Spoon fruit over whipped cream. Cut into wedges and serve.
for the meringue
for the topping
for the whipped cream
Time
2¼ hours, plus 1¾ hours coolingYield
Serves 8Ingredients
Meringue
Topping
Whipped Cream
Test Kitchen Techniques
Ingredients
Meringue
Topping
Whipped Cream
Test Kitchen Techniques
Ingredients
Meringue
Topping
Whipped Cream
Test Kitchen Techniques
Why This Recipe Works
Pavlova is a study in contrasting textures: The meringue base is crispy on the outside but marshmallowy soft within, and it's topped with velvety whipped cream and juicy fresh fruit. We added a caramelly depth of flavor for this version by swapping in some brown sugar for white in the meringue. (Some extra cornstarch balanced the additional moisture in the brown sugar to ensure that the crust stayed crisp.) We featured summer stone fruit, macerated for just 30 minutes to bring out the fruits’ natural juiciness, and balanced the sweet fruit by adding tangy sour cream to the whipped-cream layer.
Before You Begin
Open the oven door as infrequently as possible while the meringue is inside. Do not worry if the meringue cracks; it is part of the dessert's charm. The inside of the meringue will remain soft. Additional peaches, nectarines, plums, and/or apricots can be used in place of the cherries. Avoid making pavlova on humid days or the meringue shell may turn out sticky.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Line baking sheet with parchment paper. Whisk granulated sugar, brown sugar, and cornstarch together in bowl.
- Using stand mixer fitted with whisk attachment, whip egg whites and salt on medium speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 1 minute. With mixer running, slowly add sugar mixture until fully incorporated, about 90 seconds. Stop mixer and scrape down bowl with spatula. Whip on high speed until very thick stiff peaks form and sugar is fully dissolved (meringue should feel smooth, not gritty, when rubbed between your fingers), 4 to 6 minutes. Add vinegar and vanilla and whip until combined, about 10 seconds.
- Pile meringue in center of prepared sheet. Spread and smooth meringue with back of spoon or spatula from center outward, building 9-inch disk that is slightly taller around edges.
- Bake meringue until exterior is dry and crisp, about 1½ hours. Turn off oven, prop door open with wooden spoon, and let meringue cool in oven for 1½ hours. Remove from oven and let cool completely before topping, about 15 minutes. (Cooled meringue can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.)
- Toss all ingredients together in large bowl. Set aside for 30 minutes, tossing occasionally.
- Using stand mixer fitted with whisk attachment, whip heavy cream, sour cream, and brown sugar together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 minute.
- Carefully peel meringue away from parchment and place on large serving platter. Spread whipped cream over meringue. Spoon fruit over whipped cream. Cut into wedges and serve.
for the meringue
for the topping
for the whipped cream
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