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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 45

Cooling Time 1

Servings people

Calories 381kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

6 eggs large
1 cup superfine sugar can use regular sugar too
1/2 cup brown sugar packed
1 1/2 Tbsp cornstarch
3 tsp vanilla extract divided. Use 1 tsp in whipping cream
2 tsp white vinegar
2-3 Tbsp powdered sugar for dusting cake pans and adding to whipping cream
butter for greasing cake pan
1 1/2 cups heavy whipping cream
2-3 cups blackberries

Instructions

Preheat oven to 275 degrees F
Butter 3 - 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.
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.
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 whipping 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.

Notes

1. Separate egg whites from egg yolks while the eggs are cold.

1. Allow egg whites to come to room temperature before whipping them with the sugar.

1. When separating your eggs, be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.

1. Be sure your mixing bowl and beater are nice and clean.

1. Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.

1. If using a hand mixer use a glass or metal bowl, not a plastic bowl.

Recipe slightly adapted from Epicurious.com

Nutrition