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Recipe Detail Page
Macerated Melon Pavlova
Summer 2022
Instead of topping pavlova with classic stone fruit or in-season berries, this pavlova features a mix of ripe-and-ready seasonal melon—with plenty of whipped cream, of course. Macerating the melon in sugar and lime juice helps bring out the best of its sweet flavours and floral notes.
Serves 8
PAVLOVA
5 large egg whites
1/4 tsp (1 mL) cream of tartar
1/4 tsp (1 mL) kosher salt
1 cup (250 mL) superfine sugar
2 tsp (10 mL) lime juice
2 tsp (10 mL) cornstarch
MACERATED MELON
2 cups (500 mL) canary melon, cut into spears or 1/2-inch (1-cm) cubes
2 cups (500 mL) honeydew, cut into spears or 1/2-inch (1-cm) cubes
2 tbsp (30 mL) superfine sugar
2 tsp (10 mL) lime zest
2 tbsp (30 mL) lime juice
WHIPPED CREAM
1 1/2 cups (375 mL) 35% whipping cream
2 tbsp (30 mL) superfine sugar
1 tsp (5 mL) vanilla extract
1. For the pavlova, preheat oven to 350°F (177°C). Trace an 8-inch (20-cm) circle onto a piece of parchment paper. Line baking sheet with parchment paper, ink side down.
2. In the bowl of a stand mixer fitted with whisk, combine egg whites, cream of tartar and kosher salt, whisk on medium speed until foamy. With the mixer still running, slowly drizzle in sugar. When all sugar has been added, increase speed to high and whip until stiff peaks form, about 3 minutes. Fold in lime juice and cornstarch.
3. Gently dollop meringue onto circle drawn on the parchment paper. Make a slight indent in the middle of the pavlova to create a nest-like shape. An offset spatula helps make pretty swirls in the meringue.
4. Place meringue on middle rack of oven and immediately drop temperature to 250°F (121°C). Bake for 1 1/2 hours, until meringue is dry to the touch. Turn off oven, crack oven door slightly and let cool completely, about 2 hours or overnight.
5. For the macerated melon, combine melon, sugar, lime zest and juice in a large bowl. Toss to combine. Cover and place in fridge to macerate, at least 1 hour and up to overnight.
6. For the whipped cream, whip cream with sugar and vanilla extract until soft peaks form. To serve, dollop whipped cream overtop of pavlova. Using a slotted spoon, scoop melon on top of whipped cream. Serve immediately so meringue remains crisp and chewy.
Serves 8
