PUMPKIN PAVLOVA RECIPE

My pumpkin spice curd, my latest invention, tops the sweet, crunchy, and mallowy pavlova. The chopped pecans and chocolate shavings add richness and texture, and the whipped cream makes everything dance in your mouth.

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Ingredient

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Direction

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Make Pavlova Heat oven to 320°C/160°C. Line a baking sheet with parchment paper and trace an 8-inch cake pan circle.

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Make foamy egg whites. Stir between sugar tablespoons. Without patience, sugar won't dissolve, making meringue grainy. Sugar should dissolve smoothly when meringue is rubbed. Keep whisking if gritty.

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After sugar is fully incorporated, mix cornflour and vinegar in a bowl, then add to meringue and whip. Inside your circle, pour meringue onto parchment paper. Spread mass around the circle to round it. Rustic or neat.

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Place in oven and immediately lower temperature to 250°F / 120°C Bake for 1 hour 15 minutes. The pavlova should be crispy and firm to the touch. It should easily peel off the baking paper.

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Let the pavlova cool in the oven after turning it off. If you need the oven back sooner, lift it after an hour, but don't do it right away or the temperature change will crack it. While waiting, make pumpkin spice curd.

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Put together and decorate Whip cream to soft peaks. Fill large dips, cracks, or cavities in your pavlova with whipped cream. No shame! Pavlova should be rustic!

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Spoon pumpkin spice curd on a level surface and push it out with a knife Add more cream—go big! Sprinkle chopped pecans and chocolate shavings over the cream.

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also see

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PUMPKIN PAVLOVA RECIPE

My pumpkin spice curd, my latest invention, tops the sweet, crunchy, and mallowy pavlova. The chopped pecans and chocolate shavings add richness and texture, and the whipped cream makes everything dance in your mouth.

Ingredient

– Egg White – Fine White Sugar – Cornstarch – White Wine Vinegar – Pumpkin Spice Curd – Whipped Cream – Pecan

Direction

Make Pavlova Heat oven to 320°C/160°C. Line a baking sheet with parchment paper and trace an 8-inch cake pan circle.

Make foamy egg whites. Stir between sugar tablespoons. Without patience, sugar won't dissolve, making meringue grainy. Sugar should dissolve smoothly when meringue is rubbed. Keep whisking if gritty.

After sugar is fully incorporated, mix cornflour and vinegar in a bowl, then add to meringue and whip. Inside your circle, pour meringue onto parchment paper. Spread mass around the circle to round it. Rustic or neat.

Place in oven and immediately lower temperature to 250°F / 120°C Bake for 1 hour 15 minutes. The pavlova should be crispy and firm to the touch. It should easily peel off the baking paper.

Let the pavlova cool in the oven after turning it off. If you need the oven back sooner, lift it after an hour, but don't do it right away or the temperature change will crack it. While waiting, make pumpkin spice curd.

Put together and decorate Whip cream to soft peaks. Fill large dips, cracks, or cavities in your pavlova with whipped cream. No shame! Pavlova should be rustic!

Spoon pumpkin spice curd on a level surface and push it out with a knife Add more cream—go big! Sprinkle chopped pecans and chocolate shavings over the cream.

also see

also see

FRENCH CHOCOLATE FLAN - CHOCOLATE CUSTARD TART RECIPE