Marvelous Mulberry Pavlovas

There is a reason Pavlovas have existed as far back as the 16th century or earlier. They are an age-old, delightful, and decadent dessert that is easy to bake and even easier to love.

The texture of the pavlova is one of its most marvelous qualities. The meringue is light and airy, with a delicate crispness on the outside and a soft, marshmallow-like interior that melts in your mouth. In this recipe for Marvelous Mulberry Pavlovas elderflower is incorporated into the meringue for a captivating floral aroma. They are then decorated with Chantilly cream, which imparts a smooth and creamy contrast, as well as a home-crafted mulberry jam, which adds a tantalizing tartness that cuts through the sweetness of the meringue.

These flavors and textures come together to create a decadent dessert that is both light and refreshing. These Marvelous Mulberry Pavlovas are perfect for any gathering or special occasion.

• Time and Serving Size

  Time:

  Prep: 20 min

  Cook: 37 min

  Cool Time: 1 hr

  Servings: 14

• Ingredients

  For Meringues

  4 egg whites large

  pinch salt

  1 ¼ cups granulated sugar

  1 teaspoon cornstarch

  2 teaspoons champagne vinegar

  1 teaspoon elderflower cordial or pure vanilla extract

  For Jam: Makes 3.5 oz, (Double ingredients for each additional 2 persons)

  6 oz fresh mulberries

  0.5 orange squeezed

  3 tablespoons honey

  2 tablespoons water

  To Serve

  Chantilly cream

• Nutrition

  Nutrition per serving:

  Calories

  100.75kcal, 5% DV

  Total Fat 0.54g, 1% DV

  Carbs 23.65g, 9% DV

  Sugars 23.06g, 26% DV

  Protein 1.33g, 3% DV

  Sodium 34.19mg, 2% DV

  Fiber 0.3g, 1% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 2.5/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Protein 1g, 3% DV

  Potassium 51mg, 1% DV

  Magnesium 4mg, 1% DV

• Flavor Profile

  Tasting Notes:

  Sweet, Light, Airy, Slightly Crispy - The meringue base is made from whipped egg whites and sugar, resulting in a light and sweet taste. The meringue shell of the Pavlova is crisp on the outside and soft and marshmallow-like on the inside

  Fruity and Floral - Mulberries have a unique and distinct flavor, often described as a blend of sweetness and tartness with hints of blackberry and raspberry. The elderflower or vanilla extract add a floral aroma to each bite of the meringue.

  Creaminess - To balance the sweetness and tartness, the Pavlova is usually served with Chantilly Cream. It is a rich, smooth, and creamy contrast to the light and airy meringue.

Mulberry Jam

Step 1

Wash the mulberries and remove any stems.

Step 2

In a medium saucepan, combine the mulberries, honey, water, and orange juice. Bring to a boil over medium heat, stirring constantly.

Step 3

(Meanwhile make the meringues.) Reduce heat to low and simmer for 10-15 minutes, or until the berries have broken down and the jam has thickened. Remove from heat and let cool slightly.

Step 4

Pour the jam into a clean jar and seal tightly. (Jam can be stored in the refrigerator for up to 2 weeks.)

Meringues

Step 1

Preheat the oven to 250 degrees Fahrenheit and position the rack in the lower third for even baking.

Step 2

In a stand mixer bowl, using the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. Gradually add granulated sugar. Beat the meringue on high for approximately 5 minutes until firm and glossy. Pause the stand mixer, sprinkle in cornstarch, elderflower or vanilla, and champagne vinegar. Set the stand mixer speed to low-medium for 1 minute to combine.

Step 3

Use a spoon to scoop moundlets of meringue on one or two baking sheets. Use the spoon to make shallow craters in each moundlet. Place the baking sheets in the oven and bake for about 37 minutes or until the meringues are firm and dry. Be careful to ensure the meringues are not browned. Turn off the oven and let the meringues cool for 10 minutes then transfer them to a wire rack to cool for 50 minutes more.

Step 4

Once the meringues have cooled, top each with a dollop of Chantilly cream, a spoonful of luscious mulberry jam, and a scattering of fresh mulberries. Enjoy