|Layered Brown Sugar Pavlova with Sour Cream Whipped Cream, Meyer |
Lemon Zabaglione, + Macerated Berries
|the beginnings of mother's day brunch|
|whippin' up some brown sugar meringue... ain't it purdy|
|And the layering begins :)|
|so many macerated summer berries + their juices|
|aren't they gorg?|
|And look at that luscious Meyer Lemon Zabaglione + Sour Cream Whipped Cream|
|layers upon layers upon layers|
|even miss molly loved it too :)|
For the Brown Sugar Pavlova Meringue:
1C Superfine Granulated Sugar
½C Light Brown Sugar
1 ½T Cornstarch
2t Vanilla Extract
2t Distilled White Vinegar
1t Almond Extract
¾C Egg Whites (from about 5-6 Large Eggs), Room Temperature
Pinch of Salt
For the Macerated Summer Berries:
1lb Strawberries, Trimmed + Quartered
1T Balsamic Vinegar
Pinch of Salt
For the Meyer Lemon Zabaglione:
2 Large Eggs
4 Large Egg Yolks
2 Meyer Lemons, Zested
1 Meyer Lemon, Juiced
¼C Marsala Wine
For the Sour Cream Whipped Cream:
2C Heavy Cream, Chilled
2/3C Sour Cream
1T Confectioners’ Sugar (sifted)
1. Preheat the oven to 275 degrees with a rack in the middle. Lightly spray 3 cake pans with Pam, line with parchment paper, and dust with confections’ sugar (knocking out the excess until a light coating is left).
2. For the Brown Sugar Pavlova Meringue: Pulse the superfine sugar, brown sugar, and cornstarch in the bowl of a food processor until well combined. Whisk together the vanilla, vinegar, and almond extract in a small bowl, set it aside. Beat the egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add the sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add extract-vinegar mixture, and then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like). Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour (the meringues may sink slightly and crack while cooling). Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
3. For the Macerated Summer Berries: Toss berries with sugar, balsamic, and vanilla; let stand at room temperature until ready to use (up to 1 hour). Season with a pinch of salt, if needed, right before layering into the Pavlova.
4. For the Meyer Lemon Zabaglione: Combine all the ingredients in a stainless steel bowl and set aside. Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer. Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.
5. For the Sour Cream Whipped Cream: Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Chill until yo are ready to use.
6. Layering the Pavlova: Put 1 meringue on a serving plate, spread one third of sour cream whipped cream over it, followed by one third of the meyer lemon zabaglione. Spoon one third of macerated summer berries, with its’ juice over top. Repeat with remaining meringues, cream, and fruit. Dust with confectioners’ sugar and serve immediately.