Meringues
4 large egg whites, room temperature
¼ teaspoon cream of tartar
1 cup sugar
2 teaspoons cornstarch
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
¼ teaspoon ground cardamom
Topping
1½ cups chilled crème fraîche
2 tablespoons sugar
The Pavlova StoryBoth New Zealand and Australia claim to have created this whimsical dessert, and there are definitive reports from both countries claiming their right to its birth. At least there’s one thing they can agree upon: The Pavlova was created to honor the Russian ballerina Anna Pavlova. She so impressed both places when she toured in the 1920s that pastry chefs in both countries tried to create a dessert to symbolize her grace and beauty. A giant cream-filled meringue topped with fruit ultimately won the honor.
PLUMS: Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer. Cool to room temperature.
DO AHEAD: Can be made 1 day ahead. Transfer plums to medium bowl. Cover and chill.
MERINGUES: Preheat oven to 350°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow crème, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spacing 3 inches apart. Using back of spoon, make depression in center of each.
Place meringues in oven. Immediately reduce oven temperature to 250°F Bake until meringues are dry outside (but centers remain soft), a pale straw color, and lift easily from parchment, about 50 minutes. Cool on sheet on rack.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
TOPPING: Beat crème fraîche and sugar in medium bowl until peaks form. Chill up to 2 hours.
Place meringues on each of 6 plates. Spoon plum mixture into center depression of each meringue. Spoon topping and any plum juices over and serve.
Chewy coconut meringue is topped with a rich chocolate mousse and sliced bananas in this fun twist on the classic Pavlova. Slice the bananas just before serving to prevent browning. 8 to 10 servings
Meringue
2 cups sweetened flaked coconut, divided
6 large egg whites, room temperature
1½ teaspoons cornstarch
1 teaspoon apple cider vinegar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups sugar
4 tablespoons boiling water
Mousse
2 large eggs, separated, room temperature
4 tablespoons sugar, divided
2 tablespoons (¼ stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about ⅔ cup)
2 bananas, peeled, cut into ¼-inch-thick rounds
¾ cup chilled heavy whipping cream
MERINGUE: Position rack in center of oven and preheat to 350°F. Spread 1½ cups coconut on large rimmed baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
Line another large rimmed baking sheet with foil. Using electric mixer, beat egg whites, cornstarch, vinegar, vanilla, and salt in large bowl until foamy. Gradually add sugar and beat until stiff but not dry. Beat in boiling water, 1 tablespoon at a time. Continue beating until whites are stiff and glossy. Fold in 1 cup toasted coconut (reserve remaining ½ cup toasted coconut for garnish). Mound meringue in center of prepared baking sheet and, using back of large spoon, spread to 9-inch round with slightly raised edges. Sprinkle with remaining ½ cup untoasted coconut.
Bake meringue 10 minutes. Reduce oven temperature to 200°F. Bake until meringue is dry and crisp outside and just cooked through but not crisp inside, about 1 hour. Turn off oven. Let meringue stand in oven with door closed 1 hour. Remove from oven and cool completely on sheet.
MOUSSE: Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is thickened and thermometer inserted into center registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold ⅓ of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Whisk cream in medium bowl until peaks form. Spread whipped cream over bananas and chill Pavlova at least 20 minutes and up to 3 hours. Sprinkle Pavlova with remaining toasted coconut. Cut into wedges and serve.
This airy dessert—light meringue shells that are traditionally topped with fresh fruit—was created to honor Anna Pavlova, a Russian ballerina. In this modern take on the classic recipe, crushed pink peppercorns lend a slight floral note to the meringues. Makes 6
Basil Syrup
⅓ cup (packed) fresh basil leaves
½ cup light corn syrup
Meringues
4 large egg whites, room temperature
1 cup sugar, divided
1½ teaspoons cornstarch
½ teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
Strawberry Coulis
1 1-pint container strawberries, hulled
2 tablespoons sugar
Vanilla Cream
¾ cup chilled heavy whipping cream
1 tablespoon sugar
½ vanilla bean, split lengthwise
1 1-pint container strawberries, hulled, sliced Fresh basil leaves
BASIL SYRUP: Blanch basil leaves in small saucepan of boiling water 30 seconds. Drain and transfer basil to bowl of ice water to cool. Drain and squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature. Strain syrup through sieve into small bowl; discard solids in strainer.
MERINGUES: Position rack in center of oven and preheat to 375°F. Firmly trace six 2½-inch circles on parchment paper, spacing apart. Invert paper onto baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add ¾ cup sugar, beating until medium-firm peaks form. Mix remaining ¼ cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in vinegar. Fold in peppercorns. Divide meringue equally among circles, mounding and filling circles completely. Bake meringues 10 minutes. Reduce oven temperature to 325°F and continue baking until outsides are dry, about 30 minutes. Turn oven off and keep meringues in oven with door closed for 30 minutes. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.