This delicate and delectable Pavlovas with Vanilla Bean Mousse are topped with red grapes, pomegranate arils, and fresh figs.
Pavlovas with Vanilla Bean Mousse
- 4 large egg whites, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- Vanilla Bean Mousse (recipe follows)
- Assorted fresh seasonal fruit*
- 1 tablespoon honey
- Garnish: finely chopped dried rose petals
- Preheat oven to 200°. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 24 (2-inch) circles onto each parchment sheet; turn parchment over.
- In the bowl of a stand mixer fitted with whisk attachment, beat together egg whites, vanilla extract, and cream of tartar at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form, 5 to 7 minutes. Transfer meringue mixture to a piping bag fitted with a medium open-star tip (Ateco #822).
- Starting in the center of each circle, pipe concentric circles of meringue mixture outward until each drawn circle is filled. Pipe 1 to 2 extra layers onto perimeters to form a rim around the edge of each circle.
- Bake until set and dry, approximately 2 hours. Turn oven off, and let mer-ingues stand in oven with door closed for 1 hour. (This helps meringues continue to dry and form a crispy shell.) Store until needed at room temperature in an airtight container with layers separated with wax paper.
- Just before serving, divide Vanilla Bean Mousse among meringues (pavlovas). Top with fresh fruit. Brush fruit with honey. Place a meringue star atop fruit.
- Garnish with dried rose petals, if desired. Serve immediately.
*We used red grapes, pomegranate arils, and fresh figs.
Vanilla Bean Mousse
Makes ¾ cup
- 6 ounces mascarpone
- ½ tablespoon honey
- ⅛ teaspoon vanilla bean paste
- In a medium bowl, whisk together mascarpone, honey, and vanilla bean paste until combined. Use immediately.