Summertime Dessert
Today we review Pavlova from Jam Bake by Camilla Wynne, found on page 119.
I adjusted this recipe, and made individual pavlovas with a cherry compote.
Ingredients
Please weigh your ingredients
- I made a cherry compote instead of using cranberry-clementine jam
- I used sweet bing cherries as well as Amarena cherries
- I added Kirsch liquor
Shape and Bake
- Instead of one large pavlova, I made individual ones/ I always find the large ones look lovely but they are impossible to cut and serve
- I swirled some cherry syrup through the meringues, to add some extra flavour.
The Results
My rating of this recipe is 5 out of 5. I loved the addition of sour cream to the whipping cream. Added a nice tang and helped stabilize the whipping cream.
Pavlovas are super versatile, you can adjust to season and taste. My favourite will always be filled with lemon curd. At Christmas time I make peppermint pavlovas and fill them with kahlua chocolate ganache.
This is a community cookbook club where we want to see your photos of your end result. Don't forget to tag your photos on instagram with @smidgencookbookclub or post your photo on our facebook Bake Along with Smidgen
LOOK FOR THE BIG RED BARN
4675 Line 3
St. Marys, On
HOURS
Call in advance
647 393 3821