Mimosa Pavlova 💛

Name: Mimosa Pavlova 💛
Yield: 15 min (prep) + 8-10 min (bake at 210°F) + 1 hr + 1 hr (bake at 175°F)
Cuisine: American
Ingredients: 1 egg white (about 73 grams); 1/3 cup granulated sugar (73 grams); 2/3 cup powdered sugar (73 grams); 1/2 cup milk (125 ml); 1 egg yolk; 2 1/2 tablespoons granulated sugar (30 grams); 1 tablespoon cornstarch (10 grams); 1/2 teaspoon vanilla extract (optional); 1 egg; 3 tablespoons granulated sugar (37 grams); 1 tablespoon vegetable oil (15 ml); 3 tablespoons milk (50 ml); vanilla extract, to taste; 1/4 cup all-purpose flour (37 grams); 1 teaspoon baking powder (4 grams); Pinch turmeric

Giulia 🌺 @julia_passioncook19

Umbria

Pavlova is a dessert made with meringue, pastry cream, and a base similar to sponge cake! This is a recipe you have to try, perfect for March 8th! Let me know what you think! 😜

Giulia 🌺 @julia_passioncook19

Umbria

Pavlova is a dessert made with meringue, pastry cream, and a base similar to sponge cake! This is a recipe you have to try, perfect for March 8th! Let me know what you think! 😜

Saved

Ingredients

15 min (prep) + 8-10 min (bake at 210°F) + 1 hr + 1 hr (bake at 175°F)

Pavlova Base (meringue)
1egg white (about 73 grams)
1/3 cupgranulated sugar (73 grams)
2/3 cuppowdered sugar (73 grams)
Pastry Cream:
1/2 cupmilk (125 ml)
1egg yolk
2 1/2 tablespoonsgranulated sugar (30 grams)
1 tablespooncornstarch (10 grams)
1/2 teaspoonvanilla extract (optional)
For Mimosa Cubes:
1egg
3 tablespoonsgranulated sugar (37 grams)
1 tablespoonvegetable oil (15 ml)
3 tablespoonsmilk (50 ml)
vanilla extract, to taste
1/4 cupall-purpose flour (37 grams)
1 teaspoonbaking powder (4 grams)
Pinchturmeric

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Steps

1

Separate the egg yolk from the white and place the white in a stainless steel bowl. Beat the egg white with an electric mixer for a few seconds, then add the granulated sugar.
2

Beat with a stand mixer or electric mixer on high speed for exactly 10 minutes. The mixture should be glossy and very stiff—if you turn the bowl upside down, it shouldn't fall out. (If it's not ready, keep beating until you reach the right consistency.)
3

Sift the powdered sugar and add it to the mixture in 3-4 batches, folding it in gently with a spatula from bottom to top. The meringue should be glossy and firm.
4

Once the meringue is ready, you can color it if you like. I left mine white.
5

Transfer the meringue to a piping bag fitted with a large tip (about 1/2 inch wide, or your preferred size). Line a baking sheet with parchment paper and pipe out mounds of meringue.
6

Bake the meringues right after piping, or they will lose their shape! • Bake at 210°F (100°C) for 13-15 minutes; • then lower the oven to 185-195°F (85-90°C) and bake for 1 hour. If you see cracks (like I did), lower the oven to 175°F (80°C), since home ovens can vary and may not hold temperature well. • After 1 hour, wedge a wooden spoon in the oven door to leave it slightly open and bake for another hour. Done!
7

Now prepare the base for the mimosa cubes: Beat the egg and sugar together until light and fluffy.
8

Add the oil, milk, and vanilla extract.
9

Add the flour, baking powder, and turmeric to the mixture.
10

Pour into a pan lined with parchment paper. Bake at 340°F (170°C) for about 10-15 minutes. Once baked, cut into small cubes—these will be used to fill the pavlova.
11

Prepare the pastry cream: Heat the milk until it just comes to a boil. In a small bowl, mix the egg yolk, sugar, and cornstarch. When the milk boils, add the egg mixture to the milk, whisking well by hand. When it thickens, it's ready!
12

Now assemble the pavlova: fill it with the pastry cream and mimosa cubes. Enjoy!