Combining the smooth taste of honey and white wine, this classic confection’s coup de grâce is the crisp sweetness of its meringue and tart touch of fresh berries.
Classic Pavlova with Honey Zabaglione and Fresh Berries
Makes about 10 servings
- 4 large egg whites (120 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup (150 grams) granulated sugar
- Honey Zabaglione (recipe follows)
- Garnish: assorted fresh seasonal berries, confectioners' sugar
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium speed until foamy. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until stiff glossy peaks form, 5 to 7 minutes.
- Spoon meringue onto prepared pan. Using a spoon, loosely shape meringue into a 10-inch round, about 3 inches thick.
- Bake until set and dry, about 2 hours. Turn oven off, and let meringue stand in oven with door closed for 1 hour.
- Spread Honey Zabaglione in center of meringue. Top with fresh berries and confectioners' sugar, if desired, and serve immediately.
Makes about 2½ cups
- 6 large egg yolks (112 grams)
- ½ cup (120 grams) dry white wine, such as Sauvignon Blanc
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (42 grams) honey
- In a medium bowl, whisk together egg yolks, wine, sugar, and honey until sugar is dissolved, about 1 minute. Set bowl over a saucepan of barely simmering water, and cook, whisking constantly, until mixture is frothy. Continue whisking, and cook until thickened, creamy, and glossy, 10 to 15 minutes. Remove from heat, and whisk for 30 seconds. Cover and refrigerate until completely cool, about 30 minutes.