Maple Pavlova with Raspberry Compote
HEADNOTE GOES HERE
Active cook time: About 35 minutes
Passive cook time: 2 hours and 20 minutes
Yield: 8 large pieces
For the meringue:
• 6 egg whites
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1/4 cup high quality maple syrup, plus more for drizzle
• 1 teaspoon maple extract or flavoring (optional, for a boost)
• 1 teaspoon lemon juice
• 1 Tablespoon cocoa powder (for color)
• A pinch of nutmeg
For the whipped topping:
• 2 cups heavy cream
• 2 Tablespoons maple syrup
For the raspberry compote:
• 2 cups raspberries (fresh or frozen)
• 1/4 cup sugar
• 1 Tablespoon lemon juice
To make the raspberry compote
1. Heat a small saucepan over medium heat. Combine all ingredients and bring to a simmer.
2. Turn down the heat to low and continue to simmer, uncovered for about 10 minutes, or until the raspberries are liquefied. Add a couple of spoonfuls of water if it seems too thick.
3. Stir and mash the raspberries a bit with a spoon, then remove from heat and allow to cool.
To make the whipped cream
1. Beat the heavy cream and maple syrup together on high speed until it thickens and forms stiff peaks (see notes). Store loosely covered in the refrigerator until ready to use.
To make the pavlova
1. Arrange your oven racks so the bottom one is a few inches above the bottom of the oven, and the other one is as high up as possible. preheat your oven to 275ºF.
2. Line two 10-inch round cake pans* with parchment paper.
3. In a standing mixer, beat the egg whites and salt on high speed until they begin to hold their shape.
4. Add the sugar a little bit at a time as you beat the eggs, then slowly add the maple syrup.
5. Continue beating the eggs until they start to look glossy and ripply, almost like marshmallow cream. Check for stiff peaks (see notes)—when you have those, you can stop.
6. Beat in the lemon juice and nutmeg and maple flavoring (if using) just long enough to incorporate.
7. Fold the cocoa powder in lightly with a spatula. Don’t worry about mixing perfectly.
8. Divide the mixture evenly between the pans and smooth it out. Leave an inch or two around the sides as it will spread.
9. Place the pavlova pans side by side (not touching) on the bottom rack of the oven, and bake for one hour and 20 minutes.
10. When time is up, turn off the oven without opening it and let the pavlova sit for one hour, untouched.
11. Once the hour is up, remove from oven and carefully peel off the parchment paper.
12. Spread half the whipped cream on top of one of the cakes. Stack the second on it, then spread the rest of the whipped cream on top.
13. If using the raspberry compote, spoon as much as you want (cooled) on top, and finish with a little maple syrup.