They’re topped with mouthwatering compote.
While we adore traditional desserts, sometimes we need to jazz things up. But how can you be experimental while still feeding a crowd of all ages? Before you dust off that dull, old banana bread recipe, we’d like to introduce you to pavlova.
Sometimes referred to as a cake, pavlova is actually a meringue-based dessert that originated in either Australia or New Zealand. The pavlova is manipulated into a cake shape (typically a large, circular block), and baked until the crust is crackly and the inside is still soft. Then, the dessert is covered with assorted toppings. What kinds of toppings, you ask? Whatever your heart desires — fruit and whipped cream are customary, but you can feel free to get creative if you want.
This particular pav recipe comes to us from Abundance + Company, a Los Angeles-based boutique cooking school run by a dynamic duo of best friends. They take advantage of the Santa Monica Farmers Market to source fantastic seasonal produce; from there, they meticulously curate specialty menus that they teach to those among us who live (or can travel to) Southern California. The end result? A series of dishes to add to your repertoire that strike a rare balance between whimsical and healthy.
If you’re not one of the lucky few who can book an in-person cooking sesh, they’re teaching us how to make their mini pavlovas at home. Check out their video tutorial and recipe below.
Mini Pavlovas with Apricot or Peach Compote
Serves 4-6
Ingredients
For the Meringue
- 5 large egg whites
- pinch salt
- 1 1/4 cups baking sugar
- 1 teaspoon white or apple cider vinegar
- 1 tablespoon cornstarch
For the Whipped Cream
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Compote
- 1lb apricots or peaches, stoned and chopped (frozen work well too)
- 1/4 cup honey
- 3 tablespoons water
- raspberries and mint leaves to decorate, optional
Instructions
- Preheat oven to 225F.
- Beat the egg whites with the salt until stiff peaks form.
- Begin to add the sugar a tablespoon at a time, beating all the time. Once all the sugar is added, whip again for a good 8-10 minutes until the meringue is glossy, and stiff peaks form again.
- Gently fold in the cornstarch and vinegar.
- Mound the meringue into 8 small circles onto a piece of parchment paper placed upon a baking sheet.
- Using a spatula or a palette knife, even out the circles and pull up the sides of the meringue to create a well in the middle – that’s where your cream and compote will go.
- Place in the oven and bake for about 1 hour 30 minutes – check after 1 hour 15 minutes – the meringue should feel dry on the outside and not sticky and peel away from the parchment. paper.
- Turn off the oven and keep the oven door closed for as long as you can before removing the pavlovas. They can be stored like this overnight. The center of the pavlovas will collapse as they cool but that is fine, as this is where you will fill them!
- When they are cool, top with vanilla whipped cream and apricot compote.
- To make the compote, place the peaches, honey, and water in a medium saucepan.
- Bring to the heat and simmer for 10 minutes until the fruit is collapsed and jammy. Allow to cool.
- To make the whipped cream, beat the cream, sugar, and vanilla extract in a large bowl, until the cream is whipped to medium-soft peaks. You want it to be firm enough to stay in the pavlovas but not so stiff it becomes grainy.
- Fill the pavlovas with whipped cream and top with the compote. You can decorate with raspberries and mint leaves too if you wish!
