Ahhh....Pavlova. A crispy, creamy, fruity marvel of sweetness; elegant and beautiful as the famous ballerina it was named after and surprisingly simple to make. Just a couple of hours (needed for the meringues to bake) and a few simple ingredients and everyone who tastes it will bow down before you in gratitude. Plus, it would be gorgeous for Easter.
2 large egg whites at room temp
8 tbsp sugar, divided
3/4 tsp corn starch
1/4 tsp cardamom
1/4 tsp rose flower water
Preheat oven to 275 and line a baking sheet with parchment paper. With an electric mixer, beat egg whites until soft peaks form and, with mixer running, slowly add 6 tbsp sugar. Whisk together remaining 2 tbsp sugar, cornstarch and cardamom. Slowly add this mixture to the egg whites and continue beating until stiff peaks form. Beat in rose flower water. Spoon mixture onto parchment lined sheet in small rounds and use the back of a spoon to make indentations in the center of the mounds.
Bake for about 20 minutes, meringues should be dry to the touch. Turn off the oven and prop door open slightly with the handle of a wooden spoon. Let the meringues cool in the oven for an hour.
They smell heavenly at this point...like flowery, spicy, marshmallows. While the meringues are baking you can make the Sabayon which is delicious and has a definite champagne taste. Even if you don't make the meringues make this sauce and serve it over fresh berries. OMG....soooo good!
6 large egg yolks
5 tbsp sugar
2 tsps lemon zest
pinch of salt
3/4 cup Prosecco
Rub the lemon zest into the sugar to really release the oils and make the sugar fragrant. In a metal or glass bowl, whisk together the egg yolks, lemon sugar and salt until well blended.
Gradually whisk in Presecco and place bowl over gently boiling water making sure to not let the bowl touch the water (think double boiler).
Constantly whisk until thickened which takes about 4 minutes (instant read thermometer will register 170F).
Place bowl into larger bowl of ice water and whisk until cool (about 5 minutes).
1 cup heavy whipping cream
1 1/2 tbsp sugar
1 tsp vanilla extract
1/8 tsp rose flower water
With a mixer beat cream, sugar, vanilla and rose flower water until soft peaks form (save some of this for your coffee. it's delish!)
To assemble the Pavlova, put a small dollop of whipped cream on the center of your plate. Place a meringue on top of the cream and gently press it into the cream to anchor it. Spoon more whipped cream into the center of the meringue and top with fresh blackberries (a heaping 1/4 cup). Spoon a generous amount of Sabayon over the berries and letting it pool around the base of the Pavlova.
Eat with eyes closed in rapturous delight.