Pavlova with Cardamom Cream
Pavlova with Cardamom Cream is not only an amazing gorgeous dessert, but it's also gluten-free and light enough to enjoy after a big dinner. It's typically served for Christmas in Australia and New Zealand but it's perfect here too!
Ingredients
For the Pavlova
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup superfine (caster) sugar
For the Cardamom Cream
- 1 1/2 cups cold heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
Extras
- what ever fruit your little heart desires
Instructions
To Make the Meringue
- Carefully separate the egg whites from the yolks making sure no yolks are in the whites. Place in the mixing bowl with the cream of tartar.
- With a stand mixer or a hand-held mixer, turn to low speed begin mixing the egg whites. Gradually increase the speed to no more than medium until stiff peaks form. Approximately 5-10 minutes.
- Once stiff peaks have formed, add the sugar 1 tablespoon at a time. Count to 5 before adding more sugar. Once all the sugar is incorporated, turn off the mixer.
- The mixture will be glossy and very sticky.
- Line a cookie sheet with parchment paper or a Silpat liner. Scoop out all the meringue with a spatula in the middle of the pan. Gently push out the edges to form a circle. You want to keep it somewhat compact (about 8-9 inches diameter) With these dimensions there will be some height to your Pavlova.
- Bake in a preheated 200-degree oven for 1 1/2 hours. Turn off the oven and let cool for at least one hour up to overnight. Do not peak in the oven. Just let it cool slowly.
- Once the Pavlova has cooled completely, carefully loosen it with a spatula and transfer to a serving dish. I used 2 spatulas to lift mine carefully.
To Make the Cardamom Cream
- In a stand mixer bowl or handheld mixer with a bowl add the cream, sugar, cardamom, and vanilla.
- Start slow (to avoid splashing) and turn the speed up to high. Mix until stiff peaks form.
- This can be made up to 24 hours in advance. Just store in an airtight container and place in the refrigerator.
To Assemble the Pavlova
- First off, don't assemble your Pavlova until you are ready to serve.
- When you are ready to serve the PAV, top with the cardamom cream and load it up with the fruit that you choose to use.