Name: Pavlova
Ingredients: 200 grams egg whites, room temperature ((6-7 large eggs)); 370 grams superfine sugar (make by running granulated sugar in food processor) ((1¾ cups plus 2 tablespoons)); 2 teaspoons cornstarch; 2 teaspoons apple cider vinegar; ½ cup orange juice (blood oranges give a striking red color to the syrup); 3 tablespoons apple cider vinegar; 2-4 sprigs fresh rosemary; 50 grams superfine sugar ((¼ cup)); 2 teaspoons lemon juice; 1¼ cups heavy whipping cream; 100 grams mascarpone ((½ cup)); 30 grams superfine sugar ((2 tablespoons plus 1 teaspoon)); ½ teaspoons cardamom seeds, finely crushed or ground); assorted berries (or any other fruit in season) including raspberries, blackberries, blueberries, red currants, etc.

Pavlova

Equipment

1 rimmed baking sheet
Parchment paper
stand mixer with whisk

Ingredients

Meringue

200 grams egg whites, room temperature (6-7 large eggs)
370 grams superfine sugar (make by running granulated sugar in food processor) (1¾ cups plus 2 tablespoons)
2 teaspoons cornstarch
2 teaspoons apple cider vinegar

Rosemary orange syrup

½ cup orange juice (blood oranges give a striking red color to the syrup)
3 tablespoons apple cider vinegar
2-4 sprigs fresh rosemary
50 grams superfine sugar (¼ cup)
2 teaspoons lemon juice

Cardamom cream

1¼ cups heavy whipping cream
100 grams mascarpone (½ cup)
30 grams superfine sugar (2 tablespoons plus 1 teaspoon)
½ teaspoons cardamom seeds, finely crushed or ground)

Fruit topping

assorted berries (or any other fruit in season) including raspberries, blackberries, blueberries, red currants, etc.

Instructions

Prepare meringue

Heat oven to 350℉.
Line sheet pan with parchment paper.
Beat egg whites in stand mixer on medium-high speed until firm peaks form, 3-4 minutes.
With machine running, add super one spoonful at a time and beat until stiff and glossy, about 4 minutes more.
Using a spatula, fold in cornstarch and vinegar.
Use spatula to spread meringue onto parchment paper, creating whatever shape you desire. Use spatula to create spiky peaks on the meringue.
Place meringue in oven. Immediately turn heat down to 300℉. Bake 1 hour, until dry on the outside and chewy through the center.
Cool at room temperature at least 30 minutes. Meringue can be made earlier in the day for use later the same day.

Prepare syrup

Add juice, vinegar, rosemary, and sugar to small saucepan.
Cook mixture over medium-high heat until it begins to simmer. Continue to cook mixture until it is reduced by about half, approximately 6-7 minutes.
Remove mixture from heat and stir in lemon juice.
Set aside to cool.

Prepare cardamom cream

Add cream, mascarpone, sugar, and cardamom stand mixer with whisk attachment.
Beat on medium-high speed until soft-medium peaks form, 1½-2 minutes.
Refrigerate until assembly.

Assemble

Transfer meringue to serving platter or board. Remove parchment paper during the process, if practical.
Spread cream across meringue.
Place fruit on cream.
Drizzle syrup across fruit, cream, and meringue.
Serve immediately, or within the hour.

Notes

Adapted from Sunset Pavlova With Sweet Vinegar and Rosemary by Yotam Ottolenghi.