A light and airy dessert with fluffy maple brown sugar meringue, velvety maple whipped cream, and tangy raspberry compote.
For the Pavlova:
- 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
For the whipped topping:
- 2 cups heavy cream
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract (optional)
For the raspberry compote:
- 2 cups raspberries (fresh or frozen)
- 1/4 cup sugar
- 1 Tablespoon lemon juice
To make the pavlova
- 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.
To make the raspberry compote
- Heat a small saucepan over medium heat. Combine all ingredients and bring to a simmer.
- Turn down the heat to low and continue to simmer, uncovered for about 10 minutes, or until the raspberries are liquefied. Add a couple of spoonfuls of water if it seems too thick.
- Stir and mash the raspberries a bit with a spoon, then remove from heat and allow to cool.
To make the whipped cream
- Beat the heavy cream and maple syrup together on high speed until it thickens and forms stiff peaks (see notes). Store loosely covered in the refrigerator until ready to use.
- You can also use sheet pans, but you want to make sure they fit side-by-side on the same rack of your oven. These really need to cook as evenly as possible.
- Stiff peaks means that when you lift the beaters or whisk attachment out of the mixture, the peaks that form stand up at a point, instead of stretching out and folding over.
- 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