Pavlova at its best is a wonderful mix of textures-- the crackly melt-in-your-mouth meringue, the marshmallowy center, the smooth whipped cream and burst of ripe fruit.
It's easy to make and sure to impress-- we gave this classic dessert a warm, fragrant twist by adding SnoSpice Cinnamon for Optimists. Take it to a dinner party, a friend's house, or savor it at home. Side note: This recipe makes your entire house smell AMAZING.
This recipe makes 2 rounded disks that will serve 8. Stack them for a cake, or create 2 smaller pavlovas and customize!
- 230 g icing sugar
- 4 Egg whites
- 2 Tsp cornstarch
- 1 Tsp vinegar
- 3 Tbsp SnoSpice (We used Cinnamon for Optimists, but you can make it into a Pumpkin Spice Pavlova with Pumpkin Carriage)
Filling and topping:
- 350 ml heavy cream
- 2 Tbsp sugar
- Assorted fruits (we used raspberries) for garnish
Preheat the oven to 300F. Line two baking trays with parchment paper and draw a circle on each piece (8 inch / ~20cm in diameter). Assemble the ingredients.
Place the icing sugar and egg whites in a stand mixer with whisk attachment, and whisk for 10 minutes until the batter is glossy.
Fold in the cornstarch and vinegar.
Fold in the SnoSpice, making sure not to mix too much, so that streaks remain in the batter.
Spoon onto the parchment paper and bake for 45 mins. When it's done, remove it from the oven and allow it to cool completely. Some cracks may appear, but that's perfectly okay.
Whip the cream and sugar until stiff peaks form. Spread the whipped cream over the meringue and top with raspberries.
Garnish with extra SnoSpice over the top if you like and enjoy!