Brown Sugar Pavlova

Pavlova is a favorite dessert at our house and today’s recipe for Brown Sugar Pavlova is a fun flavor twist on the classic dessert. The brown sugar gives the pavlova a softer texture with more of a chew. It’s delicious!

Why You’ll Love This Recipe!

Amazing flavor and texture: Thanks to the use of brown sugar this pavlova has a richer flavor and a chewier texture than your traditional pavlova.

Melt in your Mouth Goodness: Combined with fresh whipped cream and fresh berries this brown sugar pavlova literally melts in your mouth with it’s marshmallow like consistency inside. It is the perfect dessert for any occasion.

Ingredients Needed

• Egg Whites. Use fresh egg whites, do not use the ones that come in a carton. Room temperature egg whites work best. I always use large eggs.
• Sugar. You will need both brown sugar and granulated sugar.I like to use extra fine granulated sugar for my pavlova but if you can’t find it or don’t have it you can use regular sugar and it works fine.
• White Vinegar. The vinegar works with the cornstarch to provide a stabilizer for the meringue. You can also substitute with lemon juice.
• Cornstarch. This works as a stabilizer for the meringue and helps it hold it’s shape and not collapse.
• Vanilla Extract
• Heavy Whipping Cream
• Fresh berries. I used blackberries but you could use blueberries, strawberries, raspberries or a combination of any of them.

How to Make Brown Sugar Pavlova:

• Preheat oven to 275 degrees F.
• Butter three 8-inch cake pans and dust with powdered sugar. Line bottom with parchment paper for easy removal.
• In a food processor, pulse together granulated sugar, brown sugar and cornstarch until combined and a fine powder.

• Mix together vinegar and vanilla extract in a small bowl.
• Separate eggs and place egg whites in the bowl of a stand mixer with the whisk attachment. Mix on medium speed until whites form a soft peak. Save those egg yolks to make lemon curd. You can also use a hand electric mixer for this.

• Increase the speed to medium high and gradually add in sugar mixture a tablespoon at a time. Take your time with this.
• After all the sugar is incorporated, add in vinegar/extract mixture and beat at high speed until meringue is shiny, glossy and holds a stiff peak (approx. 5 minutes)

• Divide meringue evenly into three prepared pans, smooth tops.

• Bake in preheated oven for 45 minutes to 1 hour or until meringue is dry to the touch and a crisp crust has formed.
• Turn off oven, leaving door slightly open (I place a wood spoon between the door and oven and allow meringues to cool in oven for 1 hour. Don’t worry if they shrink and crack while cooling, that’s norma!)
• Run a sharp knife around edge of cake pans to release meringue and place on a cooling rack. Gently remove parchment paper. The meringues will crack and are fragile.

• In a stand mixer with the whisk attachment or in a glass or metal bowl with an electric hand mixer, whip cream with a 1-2 Tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.

• Assemble cake by placing the first round on a cake plate, right side up. Add a layer of whipped heavy cream and berries, add the next layer and repeat.

• Chill until ready to serve. The cake slices easier after it has been chilled for at least an hour.

Try these other delicious pavlova and meringue desserts.

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