Pavlova with Roasted Mirabelle Plums and Honey Roast Hazelnuts


Published Sept. 29, 2018

Crunchy on the outside yet chewy and marshmallowy on the inside, pavlova is the egg white dessert that dreams are made of. Don’t let the meringue aspect of this fancy-looking treat scare you away – it is easier to make than it may seem. Purportedly named after a Russian ballerina, pavlova, an icon of Australian and New Zealand cuisine, is an airy grand jeté of sweetness that pairs perfectly with a classic pas de deux of whipped cream and ripe in-season fruit.

Since this dessert is made primarily with eggs, it is important to start with the best ones you can get. They should be as fresh as possible and free from cracks. Take the eggs out of the refrigerator one to two hours before getting started. Although it is feasible to work cold egg whites into a meringue, room temperature eggs tend to whip up much more easily.

When making meringue, it is important that no fat comes in contact with the eggs whites as it will affect their ability to whip consistently. Start with clean equipment that is free from fat or grease that may be left over from past baking adventures. It is equally important to keep even the smallest amount of yolk from getting broken into the whites. When separating the eggs, break each one individually over a small bowl before adding to the larger bowl you intend to whip them in. If a yolk happens to break in the process, this allows for only the affected egg to be tossed, instead of ruining the rest of the whites already separated.

Sweet and floral in taste and fragrance, mirabelle plums are the most darling little yellow fruits to eat and to look at. Feel free to substitute the more common Italian prune plums if required. Choose firm but ripe plums for this recipe as they will tend to hold their shape better when baking.

Link to recipe here.