Sure, the main course is the main course, but this sophisticated, sweet, and colorful dessert is the real main event. With a pillowy interior, a delicate crust, and perfectly paired flavors of floral saffron and juicy mixed berries, this pavlova delights the senses in a way few desserts can. Your guests had better save room!
6 to 8
What You'll Need
Ingredients
For the Pavlova
- 4 (148g) large egg whites, room temperature
- ¼ teaspoon kosher salt
- ½ teaspoon saffron threads
- 1 teaspoon white vinegar
- 1 cup (190g) superfine sugar
- 2 teaspoons cornstarch
- ¼ cup pistachios, chopped, for garnish
For the Macerated Berries
- 1 cup fresh blackberries
- 1 cup fresh strawberries, stemmed and quartered
- 1 teaspoon vanilla extract
- 2 tablespoons superfine sugar
For the Whipped Cream
- 6 ounces cold heavy cream
Directions
Step 1
Preheat the large Wonder Oven® to 325°F on Bake.
For the berries
Step 2
In a bowl, combine the berries, vanilla extract, and superfine sugar, and gently toss together. Let the berries macerate at room temperature for 1 to 3 hours, or place them in the refrigerator if serving much later.
For the whipped cream
Step 3
In a clean and dry bowl of a stand mixer, with a whisk attachment, add the heavy cream and mix on medium-high speed for about two minutes. Keep refrigerated until ready to serve.
Step 4
In a clean and dry bowl of a stand mixer, with a whisk attachment, add the egg whites, salt, saffron, and vinegar. Whisk on medium speed until egg whites reach soft peaks, about 1–2 minutes.
Step 5
Reduce the mixer to medium-low speed and begin adding one tablespoon of sugar at a time every 15 seconds. When all the sugar has been added the egg whites will be at medium peaks. Turn the mixer up to medium-high speed for about 3–4 minutes until the egg whites just reach stiff peaks. Be careful not to over whip.
Step 6
With the mixer off, sift the cornstarch over the egg whites. Turn the mixer to medium-high speed for 15 seconds to evenly distribute the cornstarch throughout the egg whites.
For the pavlova
Step 7
Use a large spoon or spatula to dollop the egg whites on the bake pan in a circular shape about 6 inches in diameter and 5 inches high. Using an offset spatula, gently press and shape the egg whites into an upside-down bowl shape with a flat top, about 7 inches in diameter and 3 inches high.
Step 8
Place the pan in the oven’s bottom slot, reduce the temperature to 215°F, and cook for 1 hour and 45 minutes. Do not open the Wonder Oven® door at any point during the cooking or cooling of the pavlova! When the time is up, allow it to cool in the oven for 3 hours or until the oven is completely cooled. The finished pavlova will have an overall light beige color and delicate crisp crust.
Step 9
To serve, gently transfer the pavlova to a serving dish. Top with whipped cream and half of the pistachios. Add the berries and remaining pistachios. For the best texture, serve immediately.
Note
The baked pavlova will keep up to one day if kept away from humidity. Place the undecorated pavlova in a cool, dark container or oven overnight.
Santo Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
