The other night I made Coq au Vin and to finish the meal I decided to try my hand at pavlova. My husband has made it a few times over the years and it is a really delicious dessert. It is a simple recipe that just takes a bit of time. I also had pinned this pavlova from Bangers & Mash awhile ago so I thought I would try out my new spice grinder and take her inspiration of cardamom and add it to my recipe which is from Joy of Baking. 🙂
To start I prepped the baking sheet by placing parchment paper on it and drawing a circle around the plate. This is your guide when spreading the mixture out. Then turn the parchment paper over so the food doesn’t touch the ink or pencil. Pre-heat the oven to 250F/130C
I guestimated what a teaspoon of ground cardamom would be as I was starting with whole pods. I ground them up very fine for this dish.
The recipe called for 4 egg whites so the dogs were really happy to get the yolks! 🙂
With the mixer I whipped the whites until they formed soft peaks.
Then I gradually add a tablespoon at a time of castor sugar until 1 cup has been incorporated. You want to do your best to get the sugar fully dissolved. Mine was almost there but the dish came out really well so it was ok for me. Once the sugar was incorporated I added 1/2 tsp of vanilla and the cardamom.
Then I had to gently fold in 1/2 tablespoon of corn starch (corn flour) and a teaspoon of white vinegar. Hopefully when you do this your dog doesn’t decide to go berserk and start barking as you are trying to sprinkle the vinegar over the mixture. Instead my vinegar went flying. So after cleaning that up I tried again! Geez.
Spread out the meringue onto the parchment paper so the thickness is somewhat uniform.
This needs to be baked about 60-75 minutes. The outside needs to be dry and set. Once it is baked turn off the oven leaving the meringue in the oven with the door ajar. Let it cool completely before moving it.
For the first layer I used Bird’s custard again. 🙂 I could just eat a whole bowl of that!
Then a layer of freshly whipped cream is spread over the custard then topped with fresh berries.
It is such a decadent dessert and disappears fast.