Pavlova Dessert Board
Recipe - The Fresh Grocer - Corporate
Pavlova Dessert Board
Prep Time5 Minutes
Servings4
Cook Time90 Minutes
Ingredients
5 large egg whites (about ⅔ cup)
1 ¼ cups Bowl & Basket granulated sugar
1 tsp Bowl & Basket cornstarch
1 tsp Bowl & Basket white vinegar
1 tsp Bowl & Basket vanilla
Wholesome Pantry Strawberry Preserves
Wholesome Pantry Blueberry Preserves
Wholesome Pantry Apricot Preserves
Bowl & Basket hazelnut spread
Bowl & Basket chopped pecans
Bowl & Basket shredded coconut
Fresh whipped cream
Strawberries, optional side
Raspberries, optional side
Blueberries, optional side
Directions
- Preheat the oven to 250 degrees and line two baking sheets with parchment paper.
- In the bowl of a stand mixer (or a bowl with a hand mixer) beat egg whites on low until foamy, then increase the speed to medium. Add sugar, 1 tbsp at a time, and continue beating until egg whites reach stiff peaks. This can take anywhere from 6-10 minutes, but removing the wire whisk from the bowl should result in stuff “peaks” of meringue. Add in cornstarch, vinegar and vanilla and beat an additional 30 seconds to incorporate.
- Add meringue to a piping bag fitted with a star tip, then pipe a disk for the base of the pavlova and continue to pipe around the edge of the disk once to make a “nest” which will hold the fillings later. Repeat until all meringues are piped.
- Bake the meringues for 1 hr 30 minutes, then let them cool in the oven. Do NOT open the oven door while they are cooling or they may collapse. Let them cool completely in the oven before removing, at least 3 hrs or overnight if desired. Once cool, remove from baking sheets and use them to build your pavlova board!
- To assemble the board, add meringue nests to a large cutting board and surround with various toppings like fresh fruit, freshly whipped cream, any of our Wholesome Pantry Preserves, chopped nuts and more! Let guests build their pavlova with whatever inspires them.
5 minutes
Prep Time
90 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bowl & Basket White Eggs, Large, 30 count, 60 oz, 30 Each
$7.99$0.27 each
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
$3.39$0.85/lb
Bowl & Basket 100% Pure Corn Starch, 16 oz, 16 Ounce
$1.99$0.12/oz
Bowl & Basket Distilled White Vinegar, 16 fl oz, 16 Fluid ounce
$1.19$0.07/fl oz
Bowl & Basket Pure Vanilla Extract, 1 fl oz, 1 Fluid ounce
$3.99$3.99/fl oz
Smucker's Strawberry Preserves, 12 oz, 12 Ounce
$3.79$0.32/oz
Wholesome Pantry Organic Blueberry Preserves, 12.35 oz, 12.35 Ounce
$3.49$0.28/oz
Wholesome Pantry Organic Apricot Preserves, 12.35 oz, 12.35 Ounce
$3.49$0.28/oz
Bowl & Basket Hazelnut Spread, 13 oz, 13 Ounce
$3.19$0.25/oz
Diamond of California Chopped Pecans, 8 oz, 8 Ounce
$9.39$1.17/oz
Bowl & Basket Sweetened Coconut Flakes, 7 oz, 7 Ounce
$2.19$0.31/oz
Farmland Fresh Dairies Cane Sugar Sweetened Real Whipped Light Cream, 14 oz, 14 Ounce
On Sale! Limit 4
$4.49 was $4.99$0.32/oz
Fresh Strawberries, 16 oz, 16 Ounce
$3.99$0.25/oz
DOVEBAR Rasberry Sorbet With Dark Chocolate Snack Size Bars 6-ct Box, 12.6 Fluid ounce
$5.99$0.48/fl oz
Small Mixed Fruit Chunks (Cantaloupe, Honeydew, Pineapple, Seedless Grapes, and Blueberries), 14 oz, 14 Ounce
$4.37 avg/ea$4.99/lb
Directions
- Preheat the oven to 250 degrees and line two baking sheets with parchment paper.
- In the bowl of a stand mixer (or a bowl with a hand mixer) beat egg whites on low until foamy, then increase the speed to medium. Add sugar, 1 tbsp at a time, and continue beating until egg whites reach stiff peaks. This can take anywhere from 6-10 minutes, but removing the wire whisk from the bowl should result in stuff “peaks” of meringue. Add in cornstarch, vinegar and vanilla and beat an additional 30 seconds to incorporate.
- Add meringue to a piping bag fitted with a star tip, then pipe a disk for the base of the pavlova and continue to pipe around the edge of the disk once to make a “nest” which will hold the fillings later. Repeat until all meringues are piped.
- Bake the meringues for 1 hr 30 minutes, then let them cool in the oven. Do NOT open the oven door while they are cooling or they may collapse. Let them cool completely in the oven before removing, at least 3 hrs or overnight if desired. Once cool, remove from baking sheets and use them to build your pavlova board!
- To assemble the board, add meringue nests to a large cutting board and surround with various toppings like fresh fruit, freshly whipped cream, any of our Wholesome Pantry Preserves, chopped nuts and more! Let guests build their pavlova with whatever inspires them.