Pavlova with Apricot crème and berries
Ah, Pavlova….they are so pretty. Deliciousness floating on clouds! I was bound and determined to pair one with wine for our 12Days of Wine 2020 Celebration. I fell in love with one on Gather & Feast but this massive, stunning pavlova would be 2 hours in the making and needed to rest overnight in the oven. It was also made to feed 6 and there were just 2 of us. So…I opted for a smaller option, that I found on Enjoying Life Everyday
I used this recipe for my base Pavlovas and then made up my filling
Time: 2 Hours 50 Minutes
Yield: 3 people
6-inch Pavlovas
Ingredients
4 egg whites
1 cup of granulated sugar
½ tsp corn starch
1 tsp vanilla
Directions
- Preheat the oven to 230 degrees Fahrenheit
- Draw 3 6 inch circles on parchment paper cut to fit your baking sheet.
- Turn the paper over (so you can see the ink, but it won’t touch your pavlova)
- Beat the egg whites with your stand mixer on high for 1 minute
- Keep the mixer on and slowly add the sugar, tablespoon by tablespoon.
- Beat for another 8 minutes (it should form stiff peaks)
- Take the bowl off of your stand mixer and fold in the cornstarch and vanilla.
- Spoon 1/3 of the mixture into each of the 3 circles
- With a spoon, make a bowl-shaped dent in the middle.
- Bake for 1 hour and 20 minutes.
- Turn off the oven (DO NOT OPEN THE DOOR!)
- Let this cool in the oven for at least 1 hour.
Apricot crème
Ingredients
1 cup of Apricot puree (recipe below)
1 cup of whipping cream
¼ cup of powdered sugar
1 tsp of vanilla
1 tsp of lemon juice
For garnish
Strawberries
Blackberries
Fresh mint
Sliced dried apricot
Directions
- Mix the apricot puree, powdered sugar, and lemon juice
- Put the mixture through a sieve
- Whip the whipping crème in a stand mixer until it forms stiff peaks
- Fold in the apricot puree
Assembling
- In the center of each pavlova, spread the Apricot crème
- Garnish with sliced strawberries, blackberries, mint leaves, and sliced dried apricot.
Watch our quick video for the highlights.
We paired this glorious specimen with a 2018 Riesling to Live from Bonny Doon vineyards. It is made in the method champenoise with Riesling from Wirz Vineyard in California’s Cienega Valley. I think sparkling wine with a pavlova is a must! There is something in the presentation of this dessert that demands bubbles!
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Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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