Name: Maple Brown Sugar Pavlova with Raspberry Compote
Prep time: 25 min
Cook time: PT-472837H23M15S
Total time: PT-472837H23M15S
Cuisine: New Zealand
Ingredients: 6 egg whites; 1/2 teaspoon salt; 2/3 cup granulated sugar; 1/2 cup brown sugar, lightly packed; 1/4 cup high quality maple syrup, plus more for drizzle; 1 teaspoon maple extract or flavoring (optional, for a boost); 1 teaspoon lemon juice; 1 Tablespoon cocoa powder (for color); A pinch of nutmeg; 2 cups heavy cream; 2 Tablespoons maple syrup; 1/2 teaspoon vanilla extract (optional); 2 cups raspberries (fresh or frozen); 1/4 cup sugar; 1 Tablespoon lemon juice

Description

Ingredients

Scale

Instructions

Arrange your oven racks so the bottom one is a few inches above the bottom of the oven, and the other one is as high up as possible. preheat your oven to 275ºF.
Line two 10-inch round cake pans* with parchment paper.
In a standing mixer, beat the egg whites and salt on high speed until they begin to hold their shape.
Add the sugar a little bit at a time as you beat the eggs, then slowly add the maple syrup.
Continue beating the eggs until they start to look glossy and ripply, almost like marshmallow cream. Check for stiff peaks (see notes)—when you have those, you can stop.
Beat in the lemon juice and nutmeg and maple flavoring (if using) just long enough to incorporate.
Fold the cocoa powder in lightly with a spatula. Don’t worry about mixing perfectly.
Divide the mixture evenly between the pans and smooth it out. Leave an inch or two around the sides as it will spread.
Place the pavlova pans side by side (not touching) on the bottom rack of the oven, and bake for one hour and 20 minutes.
When time is up, turn off the oven without opening it and let the pavlova sit for one hour, untouched.
Once the hour is up, remove from oven and carefully peel off the parchment paper.
Spread half the whipped cream on top of one of the cakes. Stack the second on it, then spread the rest of the whipped cream on top.
If using the raspberry compote, spoon as much as you want (cooled) on top, and finish with a little maple syrup and enjoy! You can store pavlova in the refrigerator for up to a week. It probably won’t last that long.

Notes

Prep Time: 25 minutes
Cook Time: 2 hrs 20 minutes
Category: Dessert
Method: Baking
Cuisine: New Zealand

Keywords: maple brown sugar pavlova with raspberry compote, pavlova, maple pavlova, maple brown sugar pavlova, raspberry compote, maple whipped cream