Brown Sugar Pavlova

This recipe brings together a light and crisp brown sugar pavlova, a sweet-tangy berry compote, and a rich whipped cinnamon cream. The brown sugar adds depth to the pavlova’s sweetness, while the compote and cream offer a refreshing contrast.

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Ingredients

Pavlova

• 2 large egg whites (room temperature)
• 1/2 cup light brown sugar (packed)
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1 teaspoon cornstarch

Berry Compote

• 1 cup mixed berries (fresh or frozen: strawberries, blueberries, raspberries)
• 1 tablespoon granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Whipped Cinnamon Cream

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

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Equipment Needed

• Stand mixer or handheld electric mixer
• Medium mixing bowl
• Large mixing bowl
• Parchment paper
• Baking sheet
• Rubber spatula
• Whisk
• Small saucepan
• Fine sieve (for powdered sugar)
• Cooling rack

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Preparation and Cooking Times

• Preparation Time: 20 minutes
• Cooking Time: 1 hour and 20 minutes
• Cooling Time: 1 hour
• Total Time: Approximately 2 hours and 40 minutes

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Preparation

1. Preheat the Oven and Prepare Baking Sheet

• Preheat your oven to 250°F (120°C).
• Line a baking sheet with parchment paper. Draw two 3- to 4-inch circles on the parchment as a guide for the pavlovas. Flip the parchment over so the pencil marks don’t touch the meringue.

2. Make the Pavlova

• In a large mixing bowl, whisk the egg whites with an electric mixer on medium speed until frothy.
• Add the cream of tartar and continue whisking until soft peaks form.
• Gradually add the brown sugar, one tablespoon at a time, while continuing to whisk on medium-high speed. Whisk until stiff, glossy peaks form (this can take about 5-7 minutes). The sugar should be fully dissolved—test by rubbing a bit of the mixture between your fingers to check if it feels grainy.
• Add the vanilla extract and gently fold in the cornstarch with a rubber spatula. Be careful not to deflate the mixture.
• Spoon the meringue onto the prepared baking sheet, creating two small circles using the guides. Use the back of the spoon to create a slight dip in the center of each meringue to hold the compote and cream later.
• Bake in the preheated oven for 1 hour 15 minutes. The pavlovas should be crisp on the outside and slightly soft in the center. Turn off the oven and leave the pavlovas inside for 1 hour to cool completely with the door slightly ajar.

3. Prepare the Berry Compote

• While the pavlova is baking, make the berry compote.
• In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes until the berries release their juices and the mixture thickens slightly.
• Stir in the vanilla extract and cook for another minute.
• Remove from heat and let the compote cool to room temperature. The compote will thicken further as it cools.

4. Make the Whipped Cinnamon Cream

• In a medium mixing bowl, whisk the heavy cream, powdered sugar, ground cinnamon, and vanilla extract using an electric mixer. Whisk on medium-high speed until medium peaks form. This should take about 2-3 minutes. Be careful not to overwhip, or the cream will turn grainy.
• Keep the whipped cinnamon cream in the refrigerator until ready to serve.

5. Assemble the Pavlova

• Once the pavlovas have completely cooled, gently transfer them to serving plates.
• Spoon a generous amount of berry compote into the center of each pavlova.
• Top with a dollop of the whipped cinnamon cream.
• Optionally, garnish with fresh berries or a dusting of powdered sugar for an elegant presentation.

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Nutritional Information (Per Serving)

This nutritional breakdown is approximate and may vary depending on the exact brands and ingredients used.

• Calories: 320 kcal
• Fat: 15 g
  • Saturated Fat: 9 g
• Carbohydrates: 45 g
  • Sugars: 41 g
  • Fiber: 2 g
• Protein: 3 g
• Sodium: 35 mg
• Cholesterol: 55 mg

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Recipe Notes

1. Meringue Tips: To ensure your meringue comes out perfectly:
   • Use egg whites at room temperature as they whip up better.
   • Make sure the mixing bowl and whisk are clean and free of grease, as any fat will prevent the egg whites from whipping properly.
   • Add the sugar slowly to avoid deflating the meringue and ensure it dissolves completely.
2. Compote Variations: You can adjust the type of berries based on what’s in season or your preference. Frozen berries work well and are available year-round. For a richer compote, consider adding a tablespoon of honey or a splash of liqueur, such as Chambord or Grand Marnier.
3. Storage: The pavlova shells can be stored in an airtight container for up to two days. The whipped cream and berry compote should be made fresh, but any leftover compote can be refrigerated for up to three days and used as a topping for yogurt, pancakes, or waffles.
4. Texture: The pavlova should have a crisp exterior and a slightly soft, marshmallow-like interior. Overbaking or cooling too quickly can cause it to crack, but this is usually aesthetic and won’t affect the flavor.
5. Serving Suggestion: This pavlova is best served immediately after assembly, as the meringue will begin to soften once topped with the compote and whipped cream.