IN THE KITCHEN Pavlova
IN THE KITCHEN

IN THE KITCHEN///Pavlova

TOTAL TIME
60 Minutes
SERVES
6-8

{Recipe courtesy of Marie of Marie Alice Photography}
{Photography by Marie of Marie Alice Photography}


Iam pretty excited to share this post with you all. This is the first of its kind + I can’t wait to read your thoughts about it. This upcoming new year is bringing about some changes for the blog, starting with the addition of a food segment: IN THE KITCHEN. Now, I can’t cook anything except for spaghetti + I’m not really much for going out of my comfort zone when it comes to food, but it’s a new year + new explorations are in order.

My best friend, Marie, enjoys creating concoctions in the kitchen so I enlisted her to help me in this culinary pursuit. And by help, I mean she did it all! I just watched, tasted, + Snapchatted. Anyway, in the next year we’ll be featuring some of her favorite dishes and showcasing how you can make them yourself at home. Marie recommended we start with a simple, but tasty dessert that would be a great treat to include on your dinner table to ring in the new year! It’s called, Pavlova— a meringue -based sort of cake with a crispy crust + topped with delicious berries.

IN THE KITCHEN Pavlova

INGREDIENTS

For Filling

3 egg whites
1 cup of white sugar
1 tablespoon of cornstarch

For Cream
1/2 cup of white powdered sugar
1 1/4 cup of heavy whipping cream
1 tablespoon of softened cream cheese

For Fruit Topping
Raspberries
Blackberries

IN THE KITCHEN Pavlova

DIRECTIONS

Preheat the oven to 300 degrees Fahrenheit.
Line sheet pan with parchment paper.
Draw a 9 inch circle around the parchment paper (easiest way to do this is to trace around the outside of a 9 inch pan with a pencil).

In large bowl beat the egg whites on high speed until it is fully mixed.
Gradually add sugar to the mixing bowl while continuing to mix. Then mix in cornstarch with spatula.

Spread a layer of the meringue to fit on parchment paper, approximately 1/4 inch thick.

Bake at 300 degrees for 45 minutes.
Once completed, turn off oven and let meringue cool in oven for 15 minutes.
When completely cooled, meringue should be hard on the outside + slightly cool on the inside.

While meringue is cooking, prepare cream topping.
In a large bowl, mix heavy cream, powdered sugar, + softened cream cheese.
Mix on high and whip until thickened.

Serve + enjoy!

IN THE KITCHEN Pavlova