Cinnamon Pavlova with Berries and Maple Whipped Cream
Cinnamon Pavlova with Berries and Maple Whipped Cream
Cinnamon Pavlova with Berries and Maple Whipped Cream
By Micah Siva
8 to 10
Few desserts make an entrance quite like a pavlova — that dramatic cloud of crispy-edged, marshmallow-centered meringue, piled high with cream and fresh berries. This one takes the classic somewhere unexpected: Indonesian Cinnamon warms the delicate meringue base with a warm, complex spice, while a maple mascarpone cream adds richness that balances every airy bite.
Ingredients
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1 cup granulated sugar
- 4 large egg whites
1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 1 ½ teaspoon Oaktown Spice Shop Indonesian Cinnamon
1 teaspoon cornstarch
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- 3/4 cup mascarpone cheese
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
- Fresh berries and mint, to serve
Powdered sugar, to serve
Directions
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
In a food processor or blender, pulse the sugar until super fine. Set aside.
With a stand mixer or handheld mixer with the whisk attachment, beat the egg whites on medium-high until soft peaks form, about 5 minutes. When you lift the whisk, the egg whites should gently curl over and droop, holding their shape for a few seconds.
Add the sugar in two additions, whipping for about 1 minute before adding the second addition. Once the sugar is added, increase the speed to high, until stiff and glossy peaks form.
Add the vanilla extract, beating for 1 minute, until very stiff.
Use a rubber spatula to fold in the cream of tartar, cinnamon and cornstarch.
Transfer to a piping bag, or use an offset spatula to spread the pavlova mixture into a 9-inch circle, making decorative peaks if desired. Make sure the edges of the pavlova are relatively tall with an indentation in the center.
Place the pavlova in the oven and immediately reduce the heat to 200F. Bake until firm and dry, about 90 minutes. Rotate the sheetpan, if necessary, if any spots begin to brown excessively. Try to limit the amount of times that you open the oven.
Turn off the oven, and let the pavlova cool in the oven overnight.
Once cooled, store in an airtight container for up to 2 days, or serve immediately.
When ready to serve, make the Maple Mascarpone Whipped Cream.
In a large bowl with an electric beater on high speed, whip the mascarpone, maple syrup and vanilla extract for 1 minute to soften.
Add the heavy cream and whip on high speed until soft peaks form, about 2 minutes.
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Transfer the whipped cream to the center of the pavlova and top with berries. Garnish with mint and sprinkle with powdered sugar.
