This vanilla bean pavlova is a beauty to behold.
While some folks assume thatvanilla dessertsare boring, this towering showstopper is anything but!
Why Is It Called Pavlova?
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Do You Start Pavlova In A Cold Oven?
Can You Make This Pavlova Ahead?
The meringues can be made a day or two ahead and stored in airtight containers at room temperature.
How Do You Serve This Pavlova?
Simply work your way from the top down.
Line 2 rimmed baking sheets with parchment paper; set aside.
Increase mixer speed to high, and gradually stream in sugar.
Beat until stiff peaks form, 8 to 10 minutes.
(Mixture should be glossy, and sugar should be completely dissolved.)
Beat in vanilla until combined.
Turn both parchment sheets to face pencil side down.
Wrap tightly in plastic wrap, and store at room temperature up to 1 day.
Halve vanilla bean pod lengthwise.
Bring to a simmer over medium, stirring occasionally.
Gradually ladle half of hot milk mixture into yolk mixture, whisking constantly.
Return egg yolk mixture to remaining milk mixture in saucepan.
Cook over medium, whisking constantly, until mixture boils and thickens, 8 to 10 minutes.
Remove from heat; stir in butter and vanilla extract until combined.
Pour through a fine mesh strainer into a large heatproof bowl.
Remove and discard vanilla pod halves.
Cover custard with plastic wrap pressed directly onto surface.
Chill until cold, about 2 hours.
Store, with plastic wrap still pressed against surface, in refrigerator up to 3 days.
Place the 9-inch Vanilla Bean Meringue on a platter.
Spread evenly with about 1 cup custard.
Top with about 1 cup whipped cream.
Top with 1-inch meringue cone.
Garnish with powdered sugar.
