Easter Dessert - Pavlova

Maple, walnut & banana Pavlova

Pavlova may seem like an exotic, complicated dessert to make for the novice cook, but rest assured it is really quite easy to prepare and will leave your guests thinking you are a culinary superstar.
Not only can the dessert components be prepared in advance leaving you time to mingle with friends and family on this long weekend, the toppings can be easily adapted to suit the season and specialty diets.

Because maple syrup is in its glory days this time of year, it is only fitting to use the liquid gold in an early Spring inspired dessert. If you don't want the extra sweetness, feel free to omit the cascading syrup and instead add a little to the whipped cream. Don't like bananas? Substitute sour cherries or lightly stewed rhubarb instead. Allergic to nuts? Skip 'em! Can't have dairy? Whip coconut milk instead of heavy cream. Gluten sensitivities? There isn't any gluten in this recipe.

Have some fun in the kitchen this Easter and don't forget to send me a picture of your finished desserts to Cindy@elginharvest.ca

Maple, walnut & sour cherry Pavlova

What is Pavlova?

Pavlova is a dessert native to Australia or New Zealand (both countries argue about who created the dish first). Although named after the famous Russian ballerina, Anna Pavlova, the texture is what makes this dessert the sweetheart of culinary legends. The meringue cake, baked crispy on the exterior and marshmallow-like on the interior, is typically served as one layer filled with rich whipped cream then topped with fresh fruit.

Inspired by international cuisines and the bounty of Elgin County, I’ve taken the dessert from Down Under and localized it with the addition of Canada’s culinary star - maple syrup. I’ve also stacked the pavlova three-layers high and garnished it with sliced bananas and walnuts. Feel free to substitute local fruit instead.

Don’t be intimidated by the luxuriousness of this dessert- novice cooks from around the world have been preparing pavlova for over 75 years. The secret to a successful ‘pav’ is patience; the meringue must bake at a low temperature and be allowed to dry before using. You may prepare the separate components in advance, however, it’s best to assemble the final pavlova no more than six hours before serving as the crispy meringue will soften and crumble as it sits. It is a dessert that is messy to cut (a serrated knife works great), but beauty is in the belly of the beholder.

This recipe will make one large, several medium, or multiple individual meringues. Adjust your baking time accordingly. You can increase or decrease the size of the recipe by knowing the magic ratio: one large egg white to 56 g of sugar (by weight) makes a thick and glossy meringue.

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Maple, Walnut & Banana Pavlova

Serves 8-10

Meringue:
6 eggs whites, room temperature
1 ½ cup  (336 g) light brown sugar
1/8 tsp kosher salt
2 tsp vinegar
1 Tbsp cornstarch

Toppings:
2 cups 35% heavy whipping cream
2 Tbsp plus 1 cup local maple syrup
1 tsp pure vanilla extract
1 cup walnuts, toasted and coarsely chopped
2 bananas

• Preheat oven to 200°F.

• Line two baking trays with parchment paper. On one side of the paper, use a marker and 8-inch plate     to outline 3 large circles. Flip right-side up so the marker is on the bottom.

• Prepare the meringue by placing egg whites in a clean mixing bowl. Using a hand or stand mixer, whisk   egg whites on low speed until frothy. Gradually increase speed to medium, then to high until the whites are stiff and fluffy. Add in salt. Mix in sugar, ¼ cup at a time until the meringue becomes thick and glossy, about 5 minutes. Stir in cornstarch and vinegar.

• Spoon the meringue onto lined trays using the circles as an outline for each layer. Make a slight indentation in the center of each meringue, keeping the sides slightly built up. Place in the oven and bake 60-70 minutes, or until meringues are crispy and firm. Turn off the oven, prop the door open and leave the meringues to cool completely 2-4 hours. Store in an airtight container up to 4 days.

• Whip cream together with 2 tablespoons of maple syrup and vanilla extract.

• Assembly: On a serving platter, carefully place one layer of meringue and spoon on some whipped cream; sprinkle with some chopped nuts. Repeat with the two remaining layers finishing with sliced bananas and chopped nuts. Immediately before serving, drizzle with local maple syrup.

The egg whites and sugar will turn thick and glossy after beating. The edition of cornstarch and vinegar after whipping ensures the pavlova bakes to a crisp outer shell with a soft, marshmallowy interior.

Spread the meringue onto circle-marked parchment paper. (I made 2 smaller pavlovas instead of one large pavlova so your circles may be bigger and may only fit one or two to a sheet.)
Build up the edges of the pavlova a little higher than the center to hold in all the whipped cream and fruit.

Once fully baked and cooled, the pavlovas will be crusty and firm. They will crack in some places but should hold together. They are fragile at this point but can be kept in an air tight container up to 4 days before assembling. Humidity is the enemy of baked meringue so always wrap them tightly - especially in the summer.

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This recipe was first published in the Early Spring 2013 Edition of Relish Elgin Magazine.

To stay up-to-date on events happening in and around Elgin County, be sure to visit Relish Elgin's website, 'like' their Facebook page, and pick up a FREE copy of the magazine available in many local establishments.

Relish Elgin magazine is also available for viewing online at www.relishelgin.ca