Mother’s Day means it’s time to get your brunch on whilst celebrating the lovely lady who gave you life. Brunch wouldn’t be brunch without a little something sweet — like one of these delicious (and very brunch-friendly) dessert options Mom is bound to love.
Right out the gate, Pavlova is sure to satisfy even the sweetest of sweet tooths. I call Pavlova a big marshmallow because it’s light, shiny and gorgeous, just like the Russian ballerina it was named for. It’s a stunning end to dinner parties; use any berry or fruit to make your compote.
Yields 1 large Pavlova
- 6 egg whites
- 1 pinch fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 1 cup sugar
- Place the rack in the middle of the oven, and heat the oven to 250 degrees F. Line a large baking sheet with parchment.
- In a stand mixer fitted with the whisk attachment, whip the egg whites until just frothy. Add the salt, vanilla extract, cream of tartar and cornstarch. Slowly add the sugar, and beat until the meringue is shiny and stiff peaks form.
- Pour the mixture onto the baking sheet, and make a slight well in the center; this is where the berry compote will go. Bake until dry, about 1 hour, and remove from the oven. Let cool, and top with the compote.
Tip: Cream of tartar and cornstarch are two stabilizers used to create a meringue. If you don’t have them, don’t worry; just make sure to pay particular attention to not over-whip the whites.
Next up: Lemon-poppy seed bread