Now that the Super Bowl is over, we can focus on my favorite February holiday…
Seriously… I am in love with the Day of Love.
It is the only day where it is socially acceptable to eat a bag of Hershey’s kisses for breakfast, wear pink head-to-toe, and spontaneously hug all of your loved ones.
Basically, it’s the best. day. ever.
Last year, I shared these divine Individual Pavlova Hearts… a perfect dessert for two! But, this year, I wanted to share a dessert that would be the star for any large gathering!
And my Winter Fruit Pavlova Slab is the best.
It is sweet, light, healthier than other treats, and full of the season’s best produce.
Oh, and it’s the easiest thing to make!
(which is perfect for your Galentine’s Day brunch!)
It starts with the meringue base. I recommend taking the time to prep all the ingredients before starting so you can move smoothly through the process.
Start by preheating your oven to 250 degrees. Then grab a piece of parchment and place the parchment on a rimmed baking sheet – the paper should cover most of the baking sheet. Set the baking sheet aside.
In a bowl, combine 1 cup of superfine sugar (1 cup + 2 teaspoons granulated sugar processed in a food processor for 30 seconds) and a bit of cornstarch. Whisk well to combine and set aside.
In a small ramekin, combine some white vinegar and some vanilla extract. Set aside.
Now that we have all the “add-in” ingredients assembled, we can start making the meringue.
In the bowl of a stand mixer fitted with the whisk attachment, combine 4 egg whites and a pinch of salt. Start to beat the egg whites on a low speed, gradually working towards medium speed. When you look into the bowl of the mixer and see small, even bubbles forming (it looks like the egg whites are only foam) start sprinkling in the sugar/cornstarch mix one tablespoon at a time.
**NOTE: please, please, please do not use the egg whites from the carton in this recipe. I tried this shortcut and ended up with a mixture that wouldn’t foam properly despite whipping it for over 20 minutes. So please, buy extra shell eggs and separate them by hand.**
When the sugar is all added, turn the mixer up to medium-high and then add the vinegar/vanilla mixture. Continue to beat on medium-high until the meringue is shiny and stiff peaks form.
Using a spatula, spoon the meringue onto the parchment-lined baking sheet and smooth into a rectangular slab – I left the edges a little raised so the whipped cream and toppings have a place to rest in the middle.
Bake the meringue slab at 250 degrees for 1 hour and 15 minutes. Then turn off the oven, crack the oven door open, and let the slab cool in the oven for one hour. You can make the meringue slab earlier in the day and store them in an air-tight container until dessert time!
Then it’s time to assemble. Grab a pretty platter and place the first meringue slab on the plate. Smother the meringue with lightly sweetened whipped cream.
Top the cream with blood orange rounds and pomegranate arils. If you like grapefruit, that would be a lovely addition as well (and sticks to the red/pink color scheme perfectly!).
Beautiful, easy, and so delicious. A wonderfully festive dessert to celebrate those you love!
- 4 egg whites
- ¼ teaspoon salt
- 1 cup superfine sugar
- ½ tablespoon cornstarch
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1½ cup heavy whipping cream
- 1½ tablespoon sugar
- 3-4 medium-sized blood oranges, peels and sliced into rounds horizontally
- ½ cup pomegranate arils
- Preheat your oven to 250 degrees. Cut a large rectangle of parchment paper (enough to cover baking sheet) and place on a rimmed baking sheet. Set aside.
- In a small bowl, combine superfine sugar and cornstarch. Whisk to combine thoroughly. If you don’t have superfine sugar, no worries. Toss 1 cup + 2 teaspoons granulated sugar into the bowl of a food processor fitted with a steel blade. Process for 30 seconds and then you have superfine sugar!
- In a small ramekin, combine vinegar and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine 4 egg whites and a pinch of salt. Start to beat the egg whites on a low speed, gradually working towards medium speed. When you look into the bowl of the mixer and see small, even bubbles forming (it looks like the egg whites are only foam), start sprinkling in the sugar/cornstarch mixer one tablespoon at a time. When the sugar is all added, turn the mixer up to medium-high and then add the vinegar/vanilla mixture. Continue to beat on medium-high until the meringue is shiny and stiff peaks form.
- Spoon the meringue onto the parchment paper and spread into a rectangular slab, leaving a divot in the middle to hold the fruit and cream.
- Bake the meringue circles at 250 degrees for 1 hour and 15 minutes, then turn off the oven, crack the oven open, and let the slab cool in the oven.
- When the meringue slab is cool, remove from the oven and set aside. It can be made ahead and stored in an air-tight container until you’re ready to assemble!
- In the bowl of a stand mixer fitted with a whisk attachment, combine heavy whipping cream and sugar. Beat cream on medium-high speed until just becoming stiff.
- Place the meringue slab onto a platter.
- Add the whipped cream onto the middle of the circle and spread it out evenly to the edge. Layer on the blood orange rounds.
- Sprinkle over the pomegranate arils.
- Enjoy immediately!