S'mores Pavlova Recipe
Whipped Bourbon Scented Whipped Ganache | Toasted Marshmallow | Graham Cracker
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Ingredients
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Pavlova Base
Whipped Bourbon Ganache
Toasted Marshmallow
Graham Cracker Crust
Method
Pavlova Base
- 1
Preheat and Prepare
Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
- 2
Whip Egg Whites
In a clean mixing bowl, whip the egg whites until soft peaks form.
- 3
Add Sugar Gradually
Gradually add the granulated sugar, continuing to whip until stiff peaks form.
- 4
Add Cornstarch, Vinegar, and Vanilla
Gently fold in cornstarch, white vinegar, and vanilla extract.
- 5
Shape and Bake
Spoon the mixture onto the prepared baking sheet, shaping it into a circle. Bake for about 1 hour or until the outside is crisp and the inside is marshmallowy.
Whipped Bourbon Ganache
- 6
Heat Cream
In a saucepan, heat the heavy cream until just simmering.
- 7
Combine with Chocolate
Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes. Stir until smooth.
- 8
Add Bourbon
Stir in the bourbon until fully incorporated. Allow to cool and thicken.
Toasted Marshmallow
- 9
Toast Marshmallows
Using a kitchen torch or broiler, toast the marshmallows until golden brown and gooey.
Graham Cracker Crust
- 10
- 11
Press into Base
Press the mixture into the bottom of the baked pavlova base.
Assembly
- 12
Layering
Spread the whipped bourbon ganache over the graham cracker crust, then top with toasted marshmallows.
- 13
Serve
Slice and serve immediately for the best texture.