Light, airy, and rich with the nutty sweetness of chestnuts, this chestnut pavlova is a show-stopping dessert perfect for the holiday season. Crisp on the outside, marshmallow-soft inside, and topped with chestnut cream and whipped cream, it’s a festive treat that’s as elegant as it is delicious.
How to Make Chestnut Pavlova
Crafting a chestnut pavlova may seem daunting, but with the right steps, it’s a simple and rewarding process. Here’s how to create this dreamy dessert at home.
Step-by-Step Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
- Fold in the cornstarch, white vinegar, and vanilla extract gently.
- Spoon the meringue onto the prepared baking sheet, spreading it to fill the circle and creating a slight dip in the center.
- Bake for 90 minutes, then turn off the oven and allow the pavlova to cool completely inside.
- Prepare the chestnut cream by mixing chestnut puree, powdered sugar, and heavy cream until smooth.
- Once the pavlova is cool, spread the chestnut cream in the center, followed by whipped cream. Garnish with shaved chocolate or candied chestnuts.
Chestnut Pavlova
8
servings20
minutes1
hour30
minutesIngredients
- For the Pavlova:
4 large egg whites
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract- For the Chestnut Cream:
1 cup chestnut puree
1/4 cup powdered sugar
1/2 cup heavy cream- For Garnish:
Whipped cream
Shaved chocolate or peanuts
Directions
- Preheat oven to 250°F (120°C) and prepare a baking sheet with parchment paper.
- Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
- Gently fold in cornstarch, vinegar, and vanilla.
- Shape the meringue into an 8-inch circle on the baking sheet, creating a dip in the center.
- Bake for 90 minutes, then let cool in the oven.
- Prepare the chestnut cream and spread it over the cooled pavlova.
- Top with whipped cream and garnishes before serving.
FAQ
Q: Can I make the pavlova ahead of time?
A: Yes, you can bake the meringue a day ahead and store it in an airtight container. Add the toppings just before serving.
Q: What can I use if I don’t have chestnut puree?
A: Sweetened chestnut spread or hazelnut spread can be used as substitutes.
Q: How do I prevent the pavlova from cracking?
A: Avoid opening the oven door during baking and cooling, as sudden temperature changes can cause cracks.
