Brown Sugar Pavlova with Roasted Fruit
Brown sugar replaces white in this pavlova, adding a light caramel depth to the crisp meringue shell and marshmallow-soft interior. Roasted seasonal fruit piled on top brings concentrated sweetness and a slight tartness that balances the richness of the whipped cream. Allow about 2 hours total, most of which is hands-off oven time.
Equipment
- Electric Mixer
- Parchment Paper
- Baking sheet
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Pavlova Base:
- 1 ½ cups light brown sugar packed; choose organic if possible
- 6 large egg whites room temperature
- 2 teaspoons cornstarch sifted
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar white or apple cider
For the Roasted Fruit:
- 3 cups seasonal stone fruits cut into wedges (e.g., peaches, plums, nectarines)
- 2 tablespoons honey local if available
- 1 tablespoon lemon juice freshly squeezed
- 1 cup heavy cream for serving
Instructions
Pavlova Preparation:
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, whisk 6 egg whites on medium speed until soft peaks form. Gradually add 1 1/2 cups of packed light brown sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks are achieved.
- Fold in 2 teaspoons of sifted cornstarch, 1 teaspoon of vanilla extract, and 1 teaspoon of vinegar with a spatula until just combined.
- Spread the meringue onto the prepared baking sheet forming a 9-inch circle, smoothing the edges and creating a slight depression in the center.
- Bake for about 1 hour and 30 minutes until the pavlova is dry to the touch and peels off the parchment easily. Turn off the oven, leaving the door ajar, and let the pavlova cool completely inside.
Roasting the Fruit:
- Toss 3 cups of sliced seasonal stone fruits with 2 tablespoons of honey and 1 tablespoon of lemon juice in a baking dish.
- Roast in the oven at 350°F (175°C) for about 20-25 minutes until the fruit starts to caramelize and soften.
Notes
- To enhance the pavlova, serve with a dollop of lightly sweetened whipped cream infused with a touch of vanilla or almond extract.
- For a nutty variation, fold in finely chopped toasted almonds or hazelnuts into the meringue before baking.
Nutrition
Calories: 341kcalCarbohydrates: 59gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 65mgPotassium: 208mgFiber: 1gSugar: 55gVitamin A: 706IUVitamin C: 3mgCalcium: 61mgIron: 1mg
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