This pavlova is airy, bright, and just sweet enough. A crisp meringue shell gives way to a soft, marshmallowy centre, topped with a dreamy Gosling’s rum-infused whipped cream and topped with fresh fruit. It’s the perfect end of summer treat!
Ingredients
For the Pavlova
1 teaspoon vinegar (white or apple cider)
1 1/2 teaspoons corn starch
6 large egg whites, at room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
For the Topping
1 ½ cups heavy cream
1 teaspoon vanilla
1 teaspoon Gosling’s Black Seal Rum
2 tablespoons Bermuda honey
1 cup fresh fruit, sliced (Whatever is in season and you like)
1/4 cup chopped nuts
Preheat oven to 200°F and adjust the rack to the lower part of the oven.
Using a pencil, draw an outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
In a small bowl, combine the vinegar and cornstarch, whisking to combine. Set aside.
In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until they’re foamy and little bubbles form. Continue whisking, gradually bringing the speed up to medium, beating until the egg whites forms soft peaks.
In small additions (really small! do not just dump the sugar in in a few editions!), begin to gradually beat in the granulated sugar until stiff peaks form and the sugar is almost completely dissolved. If you’re not sure take a small amount of meringue between your fingers and rub them together – if you can still feel the sugar granules it needs to go a bit longer.
Add the cornstarch and vinegar mixture, and the vanilla extract and salt. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining.
Spoon the meringue onto the parchment paper and, using a cake scraper, form the meringue into a tall cylindrical disk within the 8 inch circle you previously outlined with the cake pan. Using the cake scraper, create a slight divot in the centre of the meringue, like a volcano’s centre. Last, use the scraper or a large spoon to shape the sides into desired design.
Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar, and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
While the meringue is cooling, whip up the topping!
Add heavy cream to a medium-large mixing bowl. Combine honey, rum, and vanilla in a small measuring cup. Set aside.
With a hand mixer set to high, beat heavy cream for 1-2 minutes, or until it begins to thicken. Once cream begins to thicken, with mixer still running, slowly incorporate honey, rum, and vanilla, and continue to beat, 1-2 minutes, until soft peaks form.
We used strawberries, blueberries, and toasted hazelnuts but any fresh fruits and crushed nuts are great!
