Layered Brown Sugar Pavlova with Sour Cream Whipped Cream, Meyer Lemon Zabaglione, + Macerated Berries

Layered Brown Sugar Pavlova with Sour Cream Whipped Cream, Meyer
Lemon Zabaglione, + Macerated Berries

As a food blogger, I get asked a'shit'ton of questions. Most of those questions I am perfectly happy to answer... I mean, that's why I am here, right?! Well, more so than questions, I get asked for recipe requests from family + friends. Although I want to please them right away, my Willy-Wonka-inspired-brain has about 100,000 recipes that I want to try first. So most of the time, they get put on the back burner until I am truly motivated to make whatever their little heart desires. Birthdays are a good time to make up for lost time, but in this case, I did it by creating my mother's ultimate favorite dessert, Pavlova. If you haven't had a Pavlova, you must... especially if you love meringue, which my mom is mildly extremely obsessed with. What is so wonderful about meringue is its' balance of textures. One moment is crispy + crumbly and yet somehow dissipates into your mouth like thin air. It's unbelievable. Yet when all that outer texture is gone (and the pavlova has to be cooked perfectly), but the inside remains soft, chewy, & almost-marshamallowy-like. It is fabulous. Every texture note is hit... spot-on. I especially adored this recipe because it included brown sugar, which is my favorite sugar, simply because of its molasses-like flavor and the moistness that it adds to any recipe. The brown sugar isn't a stand-out flavor, but you can certainly tell by the picture that it is most definitely an ingredient. The other components could easily be switched out... but there is something so lovely about fresh summer berries that have been macerated until their sweet juices seep out and create a sugary syrup. One little secret ingredient for the berries... balsamic vinegar. Just trust me on this one-- it will really accentuates + deepens the sweetness of the fruit. And what pairs better with sugary-berry-goodness? Well, personally, I love to pair it with some zing, some pop, a little pucker... and that's where the Meyer Lemon Zabaglione comes in. If you haven't made it before, don't fret, it ain't very hard to make. Think of a creamy lemon curd... with the added step of heavy, rigorous whisking. If you can't find Meyer Lemons, that's fine too, just sub in the classic. I just prefer to use the Meyer variety because it's toned-down acidity. In order tone down the lemony flavor + syrupy berries, the Sour Cream Whipped Cream is the ultimate cure. The tanginess of the sour cream and fluffy whipped cream smooth out all the flavors, creating the most-melt-in-your-mouth-groan-until-you-fall-asleep-moment. Yep, it's that good. This dessert has it all-- the texture, the balance of flavors, the gourmet components, and the refreshing taste of summer that is just peaking around the corner. To say the least, my mom was thrilled when I surprised her with this layered pavlova cake for Mother's Day. But hey, it would be great for any party really... especially a cutesy-tootsy brunch with pals + mimosas. I really urge y'all to give this dessert a try because it exceeded our expectations in every way possible!! Enjoy :)

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

1lb Blackberries

1lb Raspberries

3T Sugar

1T Balsamic Vinegar

1t Vanilla

Pinch of Salt

For the Meyer Lemon Zabaglione:

2 Large Eggs

4 Large Egg Yolks

½C Sugar

2 Meyer Lemons, Zested

1 Meyer Lemon, Juiced

¼C Marsala Wine

2T Brandy

For the Sour Cream Whipped Cream:

2C Heavy Cream, Chilled

2/3C Sour Cream

1t Vanilla

1T Confectioners’ Sugar (sifted)

Directions:

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.

source: three layer berry and brown sugar pavlova. lemon zabaglione.

Caramelized Sourdough French Toast with Mixed Berry Compound Butter, Macerated Blackberries, Homemade Whipped Cream, & Buttered Maple Syrup

Caramelized Sourdough French Toast with Mixed Berry Compound Butter, Macerated 

Blackberries, Homemade Whipped Cream, & Buttered Maple Syrup

So, there was a nasty cold front that moved through Atlanta this week, and it was absolutely dreadful. Pipes were bursting, roads were freezing... all chaos ensued. It's funny how Southerners act like the world is ending when it isn't even snowing. We're all a bunch of nut cases. But really, can you blame us? We live in a world where it's a hot as hell, the cold is far too frigid. Anyway, the sun finally came out today, YAY. And it started feeling like springtime again. We all know that gives me the itch to make a decadent brunch on the porch, butofcourse. I already had a gorgeous loaf of sourdough bread, so french toast was meant to be. Now, I feel really strongly about french toast. There a three keys to success when making this iconic breakfast staple... 1. Thick, THICK slices of bread 2. Perfect Batter 3. Lots & lots of gourmet toppings. First we tackle the bread. I cut my slices about two inches thick and soak them for about 15-20 minutes in the batter. Now the batter is important because that is where all the flavor is injected. So mine is flavored with heavy cream, milk, vanilla bean rum, orange zest, cinnamon, and nutmeg. When you soak the thick slices of bread in this luscious batter, the middle puffs up into this almost souffle-like center, but the crusts remain crunchy + chewy. But what really puts this recipe over the top is the dusting of powdered sugar. Some of you might be wondering how I get the french toast so perfectly caramelized-- and that's because of the confectioners' sugar! I used a fine mesh sieve to lightly dust the sugar all over both sides of the soaked bread and quickly tossed them into hot butter. Since the pieces of bread are so thick, you have to cook them a good while until everything has heated through and the outsides have evenly browned & crisped. It is also very important to bake it in the oven for about 10-20 minutes to round everything out and keep it warm for serving. Onto the gourmet topping... I made homemade mixed berry compound buttered, macerated blackberries, whipped cream, & buttered maple syrup. Mixed berries + french toast are a match made in heaven, y'all. So don't leave them out... especially the compound butter... and the whipped cream... oh shit, don't leave out anything, alright?! Finishing out the meal, I served our french toast with cheesy scrambled eggs + praline bacon. Umm yumm. Well, I hope y'all make this soon because it makes Sunday Brunch that much better!! Enjoy :)

Soaking the thick slices of french toast in batter...

Ahh the dusting of confectioners' sugar...

SEE-- the PERFECT caramelization

french toast, cheesy scrambled eggs, & praline bacon

raspberry sorbet mimosa in a mason jar

For the Mixed Berry Compound Butter:

4 Sticks of Unsalted Butter, Softened

1C Mixed Berries (I used raspberries, blackberries, & blueberries)

1t Vanilla

1T Sugar

Pinch of Salt & Cinnamon

For the Macerated Blackberries:

3C Fresh Blackberries

½C Sugar

2T Balsamic Vinegar + 1T Fresh Lemon Juice

For the Caramelized Sourdough French Toast:

1 Loaf of Crusty Sourdough Bread, Sliced Very Thick

4 Extra Large Eggs

½C Heavy Cream

¼C Milk + Vanilla Bean Infused Rum

3T Sugar

2t Vanilla Extract

1T Fresh Orange Zest

¼t Cinnamon & Freshly Grated Nutmeg

Pinch of Salt

Confectioners’ Sugar, For Dusting

Unsalted Butter, For Frying

For the Buttered Maple Syrup:

½C Maple Syrup

4T Butter 

For Serving:

Prepared Mixed Berry Compound Butter, Cut into Rounds

Prepared Macerated Blackberries

Warm French Toast Slices

Prepared Buttered Maple Syrup

Homemade Whipped Cream

Directions:

1. For the Mixed Berry Compound Butter: Beat together the softened butter, vanilla, sugar, salt, and cinnamon until combined & fluffy. Add in the mixed berries and beat until they have broken up and evenly dispersed throughout the butter. Spoon it onto a piece of plastic wrap and form it into a log and refrigerate until the butter has chilled and hardened. Cut into rounds and enjoy on your French toast.

2. For the Macerated Blackberries: Using a fork or the back of a wooden spoon, mash 1 cup berries with sugar and balsamic vinegar in a large bowl until sugar begins to dissolve. Gently stir in remaining berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.

3. For the Caramelized Sourdough French Toast: Cut the bread into 8 large wedges. Whisk the eggs, heavy cream, milk, rum, granulated sugar, orange zest, vanilla, cinnamon, nutmeg, and salt in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat the oven to 350 degrees F. Put the confectioners' sugar in a fine-mesh sieve. Melt butter in a large nonstick skillet over medium heat. Add half of the bread and dust generously with the confectioners' sugar; cook, turning and dusting often with more confectioners' sugar, until golden brown and caramelized, 15 to 20 minutes (add more butter to the skillet, if needed). Transfer the French toast to a baking sheet and keep warm in the oven. Add more butter to the skillet and repeat with the remaining bread. Serve with maple syrup.

4. For the Buttered Maple Syrup: Heat maple syrup in a small pot and whisk in a tablespoon of butter at a time, while whisking the entire time, until the mixture is completely incorporated. Serve warm.

5. For Serving: Serve the French toast with some mixed berry compound butter, macerated blackberries, a drizzle of buttered maple syrup, and a dollop of homemade whipped cream. Enjoy!

Summer Staples : Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese

Summer Staples: Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused
Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese

What's more summery than a Caprese Salad? Um, well, a Caprese Salad made with peaches, blackberries, & heirloom tomatoes, that's what. I've been kinda obsessed with different types of Caprese Salads as of lately. Some of the editions include roasted strawberry caprese pasta salad, creamy burrata caprese salad with heirloom tomatoes, and mosaic melon salad with homemade burrata. Those were all fab and completely fueled my motivation to make this version. When the hot summer months come rolling around, I have this uncontrollable need to buy lots of rainbow heirloom tomatoes & ripe peaches. It's a compulsion that has no cure, and often results in masses of produce in the kitchen, which is never ever a bad thing. But it usually catches up with me and I find myself trying to beat their expiration date, so I don't feel guilty tossing them into the trash. This is the perfect way to use them up!! I sliced the tomatoes and seasoned them with some salt & pepper, and then sliced the peaches and coated them in a little lemon juice to keep them gorgeously colored. In order to make this salad truly a summer staple... add big 'ole leaves of fresh basil, creamy mozzarella (or burrata) cheese rounds, fruity olive oil, and juicy blackberries. To round out the flavors, I garnished the top of the platter with some crumbled homboldt fog goat cheese + toasted pine nuts. The key component to this salad though is the homemade blackberry infused balsamic vinegar. This requires some planning ahead of time on your part... two weeks planning. I know this sounds like a drag, but you'll be thanking me for the rest of the summer. I started mine in May and have used it all up, ever since. Simply cover some fresh blackberries with a good, high quality balsamic vinegar and let it sit. After that, I sweetened it with a little sugar, to taste. And, I have also used it, with a tiny bit of honey, to make a blackberry balsamic reduction. Both options are fabulous drizzled over the salad, so it really is up to you which one you use!! I hope that everyone is enjoyin' the hot, sunny days + nights. Also, please check back tomorrow for a post of some of my favorite recipes for the Fourth of July!! Enjoy :)

For the Blackberry Infused Balsamic Vinegar:

2C High Quality Balsamic Vinegar

1C Fresh Blackberries

Sugar, To Taste

2t Honey (if using for a balsamic reduction)

For the Salad:

Fresh Georgia Peaches, Pits Removed & Thinly Sliced

Rainbow Heirloom Tomatoes, Sliced

Fresh Mozzarella or Burrata Cheese, Sliced into Rounds

Fresh Basil Leaves (whole or Chiffonade)

Fresh Blackberries

Toasted Pine Nuts

Crumbled Goat Cheese

Extra Virgin Olive Oil, For Drizzling

Homemade Blackberry Infused Balsamic Vinegar, For Drizzling

Fleur de Sel & Fresh Cracked Pepper, For Sprinkling

Directions:

1. For the Blackberry Infused Balsamic Vinegar: Rinse and dry off the fresh blackberries and place them into a glass bottle or container. Pour in the balsamic vinegar, so that the berries are completely submerged, tightly cover the container, and let it sit in a cool, dark place for at least 2 weeks before using. Once the berries have infused the vinegar, add in some sugar, to taste, about 1T at a time until you have reached the desired sweetness that you want. Using a whisk or fork, mix until the sugar has dissolved, while also mashing some of the berries up to infuse more flavor. If you want to make a blackberry infused balsamic reduction, add ½C of the vinegar and 2t honey to a small saucepan and cook to reduce for 3-5 minutes or until thick & syrupy. Let it sit and cool until you are ready to drizzle it over the salad.

2. For the Salad: Lay the slices of peach, heirloom tomato, cheese, and basil in a pattern on a large serving platter. Garnish the top with fresh blackberries, toasted pine nuts, and crumbled goat cheese. Drizzle the salad with some extra virgin olive oil and the homemade blackberry infused balsamic. Finish by sprinkling the whole platter with some fleur de sel & fresh cracked pepper.

3. Serve immediately!

Summer Staples : Roasted Summer Berry Swirled Buttermilk Ice Cream Sandwiches with Rehydrated Berry-Sweet Corn Cookies + Lemon Curd Center

Summer Staples : Roasted Summer Berry Swirled Buttermilk Ice Cream Sandwiches with
Rehydrated Berry-Sweet Corn Cookies + Lemon Curd Center

I've been on a really big ice cream sandwich kick as of this summer. It's really the perfect cool treat during a hot day. Especially when you have a homemade cookie and a killer creamy-icy filling... it can't be beat! These summer treats start with Momofuku's famous sweet corn cookie that has been dialed up a notch with some vanilla bean rum rehydrated summer berries. The chilled cookie dough is then rolled in raw bourbon vanilla sugar, which gives it the perfect crackly-crunchy exterior. These cookies are truly fabulous on their own and I can guarantee you'll want to make them over and over again like I have in the last month. They taste like a mixture between cornbread + yellow cake. It's divine and you just have to make them! Better yet, make them with ice cream stuffed in between the middle. This ice cream is Southern to its core because it has the ever-so-popular buttermilk as the base. It's perfectly tangy and is balanced amazingly with the swirls of sweet berry preserves. But what I'm most excited about is the lemon curd center. With the use of my handy-dandy doughnut cutter, I was able to cut out perfectly round ice cream fillings, and then pop our the center and fill it with creamy lemon curd. It's the  best little surprise when you bite into the ice cream sandwiches and get a lemony burst of flavor! All of these components work together brilliantly and quite frankly, I can't wait to use this doughnut-ice cream filling technique for sandwiches in the future!! Enjoy :)

For the Roasted Summer Berry Swirled Buttermilk Ice Cream:

1 Stick Unsalted Butter, Melted & Cooled Slightly

2C Heavy Cream

1C Buttermilk, Well-Shaken

6 Egg Yolks

1C Sugar

½t Salt

2T Buttermilk Powder, Sifted

1t Vanilla

2T Vanilla Bean Infused Rum (or any kind of infused booze that is clear)

1 Whole Vanilla Bean, Split & Scraped for Seeds

Homemade Roasted Summer Berry Jam (or any other kind of preserves may be used)

Homemade or Store-Bought Lemon Curd, For the Center Filling

For the Rehydrated Berry-Sweet Corn Cookies:

2 Sticks of Unsalted Butter, Room Temperature

1 ½C Sugar

1 Egg

1 1/3C AP Flour

¼C Corn Flour

2/3C Freeze Dried Corn Powder

¾t Baking Powder

¼t Baking Soda

1 ½t Salt

½C Each of Dehydrated or Freeze Dried Berries (blueberries, raspberries, & strawberries)

2-3T Vanilla Bean Infused Rum (or just enough to barely rehydrate the berries until soft)

Raw Bourbon Vanilla Sugar, For Rolling the Cookies in

Directions:

1. For the Roasted Summer Berry Swirled Buttermilk Ice Cream: In a saucepan, bring the cream, buttermilk, sifted buttermilk powder, vanilla bean pods, and vanilla bean seeds to a simmer. In a bowl, whisk together the egg yolks, sugar, and salt until fluffy. Slowly whisk in the melted butter. Once combined, gradually and slowly into the simmering milk. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Strain the custard into a bowl that is placed into an ice bath. Stir in the vanilla bean infused rum and vanilla. Cool the custard base until completely chilled. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. As soon as the mixture is done churning, pour or scoop in one-third of the ice cream into a large container, and then spoon some of the summer berry preserves on top of the ice cream. Using the spoon, smooth it out into any even layer and swirl it some for a pretty marbling effect. Repeat this process until all of the ice cream and preserves have been use. Once it has been assembled, store in the freezer until firm, at least 4 hours.

2. For the Rehydrated Berry-Sweet Corn Cookies:In a small bowl combine the dried summer fruit with the vanilla bean infused rum. Using a spoon, toss the berries and liquid together until they are completely coated. Let them sit and plump up while you make the cookie dough batter. Combine the butter and sugar in the bowl of a standing mixer, fitted with the paddle attachment, and cream together on medium-high for about 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking soda, baking powder, and salt. Mix just until the dough comes together, beat no longer than 1 minute. Scrape down the sides of the bowl. Add in the rehydrated berries and gently beat them in until they are just incorporated. Using an ice cream scoop, portion out the cookie dough onto a Silpat-lined sheet pan. Pat the tops of the cookie dough balls until they are flat on top. Wrap the sheet pan tightly in plastic wrap and refrigerate for about 12-24 hours. Do not bake your cookies from room temperature or they will not bake up properly.

3. Baking the Cookies:Remove the chilled cookie dough balls from the refrigerator and immediately roll them in the raw sugar (this will give them a crackly crust, yet chewy interior). Heat the oven to 350 degrees. Arrange the chilled dough a minimum of 4 inches apart on Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days.

4. Preparing the Ice Cream Center:Using a doughnut cookie cutter, cut out rounds of the buttermilk ice cream. And then using a knife or spoon, push or scoop out the center of the ice cream. Place the hollowed out rounds onto parchment paper and freeze them again to re-harden or re-firm the texture of the ice cream. Once it has frozen again, place the ice cream rounds onto a cookie and spoon some lemon curd into the hollowed out center. Top with another cookie and enjoy before it melts!