Pavlova Recipe
Tahitian vanilla crème légère, Miriam’s blackberry granita, pistachios
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Ingredients
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Pavlova Base
Tahitian Vanilla Crème Légère
Miriam's Blackberry Granita
Garnish
Method
Pavlova Base
Preheat and Prepare
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
Whip Egg Whites
In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form.
Add Cornstarch and Vinegar
Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
Shape and Bake
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc. Bake for 1 hour, then turn off the oven and let it cool inside for an hour.
Tahitian Vanilla Crème Légère
Prepare Vanilla Cream
In a small saucepan, heat heavy cream and split vanilla bean over medium heat. Once warm, remove from heat and let it infuse for 30 minutes.
Whip Cream
After infusing, remove the vanilla bean, scrape the seeds into the cream, and add powdered sugar. Whip cream until soft peaks form.
Miriam's Blackberry Granita
Make Blackberry Mixture
In a blender, combine blackberries, granulated sugar, and water. Blend until smooth.
Freeze Granita
Pour mixture into a shallow dish and freeze for about 4 hours, scraping with a fork every 30 minutes to create a granita texture.
Assembly
Assemble Pavlova
Once the pavlova is cool, top with the vanilla crème légère, spoon over blackberry granita, and sprinkle with chopped pistachios.