In Our Summer 2019 Issue
LETTER FROM THE PUBLISHER
In this issue, we recognize the 2019 winners of the Bill Duesing Organic Living on the Earth award. The award is given in Bill’s memory and in honor of the principles for ...
Pavlova is meringue-based cake that takes its name from Russian ballerina Anna Pavlova. It was popularized in Australia and New Zealand in the early-to-mid 1900s and is frequently served during their summer as part of their nations’ Christmas celebrations.
Ingredients
- 6 egg whites
- 1½ cup superfine sugar
- 3 tablespoons unsweetened cocoa
- 1 teaspoon balsamic vinegar
- 1 teaspoon vanilla
- 2 ounces bittersweet chocolate, finely chopped
- 1½ pound mixed berries (pictured version uses raspberries, blueberries, and blackberries)
- 1 dark chocolate bar
- Mint sprigs (optional garnish)
Whipped Cream Topping
- 2 cups heavy cream
- 2 teaspoons vanilla
- ¼ cup confectioners' sugar, sifted
Instructions
Place a metal or glass mixing bowl in the refrigerator 5-6 hours (or longer) before preparing this recipe; you’ll need it for making the topping.
Preheat oven to 350˚F. Add egg whites to a mixing bowl and beat until soft peaks appear. Add in 1½ cups superfine sugar, one tablespoon at a time, mixing well. Once sugar is added, continue to beat eggs until stiff peaks form. Gently fold in cocoa powder, 2 ounces chopped chocolate, balsamic vinegar, and vanilla. On a parchment-lined baking pan, pour out mixture into a disk. Lower oven to 300˚F and bake for 75 minutes.
While baking, remove cooled mixing bowl from the refrigerator and add heavy cream. Whip to initially thicken, then add sifted confectioners' sugar and vanilla. Mix until thoroughly combined and set aside. Use the fine side of a cheese grater or a microplane to shave 3 tablespoons of chocolate from the chocolate bar and also set aside. When pavlova is done, remove it from oven and let cool. Top with whipped cream, berries, mint sprigs (optional), and the freshly grated chocolate shavings.
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