Pavlova with Lavender Whipped Cream
Indulge in the delightful charm of our exquisite Purple Pavola—a dessert that not only tastes heavenly but also looks absolutely stunning! With a crisp and delicate meringue shell tinted with the vibrant hues of Suncore Foods® Lilac Taro Yam & Purple Sweet Potato Powders, this show-stopper is sure to impress everyone at your gathering. Infused with fragrant Lavender Flower Buds and adorned with a burst of fresh fruits, each bite melts harmoniously in your mouth. Your guests will be raving about this dreamy treat!
Ingredients
Lavender Whipped Cream:
2 cups cold heavy cream
2 tbsp Suncore Foods® Lavender Flower Buds
2 tbsp powdered sugar
Pavlova:
5 large egg whites
¼ cup (250g) granulated white sugar
½ tsp vanilla extract
2 tsp cornstarch
¾ tsp cream of tartar
1 tsp Suncore Foods® Lilac Taro Yam Powder
1 tsp Suncore Foods® Sweet Potato Powder
Garnish:
12 oz blackberries (or seasonal berries)
Powdered sugar
Directions
1. Prep Lavender Whipped Cream — In a medium bowl, combine heavy cream and Suncore Foods® Lavender Flower Buds. Cover tightly and chill overnight (about 8 hours).
2. Make Swiss Meringue Pavlova - Preheat the oven to 225ºF (107ºC). Line a large baking sheet with parchment paper, and using a 6-inch plate or round cake pan, trace 2 circles on it. Then fit a large piping bag with a large closed star piping tip (Ateco 849) and set aside.
3. In a large heatproof bowl, combine egg whites, sugar, and vanilla extract, and whisk well to combine. Over medium-low heat, set the bowl over a small pot of simmering water, making sure that the water does not touch the bottom of the bowl.
4. Whisking continuously, heat the mixture until it reaches 170°F (76°C) and the sugar has dissolved. Carefully transfer the bowl to a stand mixer fitted with the whisk attachment or you can use a hand-held mixer.
5. Whip the mixture on medium-high speed for 5 minutes or until stiff peaks form. Turn the mixer off, sift in the cornstarch and cream of tartar, then whip on high speed for another minute to ensure that the mixture is well combined.
6. Lay a long piece of plastic wrap on the counter. Transfer most of the meringue in the center of the plastic wrap, and using a rubber spatula, spread the mixture into a long log. Leave about 1 ½ cups in the mixing bowl.
7. To the reserved meringue, gently fold in 1 teaspoon of Suncore Foods® Lilac Taro Yam Powder and 1 teaspoon of Suncore Foods® Sweet Potato Powder until combined. Do not overmix.
8. Spread the purple meringue on top of the white meringue. Carefully roll the plastic wrap into a cylindrical shape and twist the ends to secure it. Snip one end of the plastic wrap and place the log of meringue into your prepared piping bag.
9. Pipe and fill each circle with rosettes, and bake for 1 hour and 30 minutes. Turn the oven off and without opening the door, allow the pavlova to cool completely in the oven for 4 hours or overnight.
10. Make Lavender Whipped Cream - Strain the lavender infused cream into a large mixing bowl and discard the lavender buds. Add powdered sugar, if using. With a hand-held mixer, whip the cream on medium speed until medium peaks form. Place in the fridge until needed.
11. Assemble Pavlova - When ready to serve, slide the first pavlova disk onto a serving platter. Spoon half of the whipped cream on top of the pavlova, then top with half the blackberries or any seasonal berries. Finish layering with the remaining pavlova, whipped cream and blackberries. Dust with powdered sugar if desired. Slice and enjoy!