For some reason , adding booze to a desert seems to infuse it with a fun bit of naughtiness. You could say the same about other kinds of food, with greater or lesser success. Vodka-laced penne sauce? Meh. Brandy-soaked tiramisu? I’ll take seconds, please. In my quest to find an excuse to cook intelligently with booze, I decided to combine Grand Marnier macerated fruit with this nice little Pavlova recipe.
A Pavlova, for those who don’t know, is said to have been named for a Russian dancer – Anna Pavlova – after her trip to Australia and New Zealand, which explains why the desert is so popular in that part of the world. Below is a version of the recipe that I hope will make her – and my Kiwi relatives – proud.
- 4 large egg whites (room temperature)
- 1 1/4 cups white granulated sugar
- 1 teaspoon of cream of corn starch
- 1/2 teaspoon of vanilla extract
- 2 cups of whipping cream
- 1 tablespoon of white sugar
- 4 cups worth of assorted blueberries, raspberries, strawberries, and blackberries.
- 2-3 tablespoons of Grand Marnier
- 1-2 tablespoons of white sugar
First, set your oven to 300F and line a cookie sheet with parchment paper. In pencil, draw a 9-inch circle on the paper (you can just guestimate the diametre, and your circle doesn’t have to be perfect).
Next, prepare your fruit by placing them all in a deep bowl, and mixing in your Grand Marnier and sugar. Feel free to put in less sugar if you want the desert to be less sweet – the Grand Marnier is already quite sugary.
While the fruit is absorbing the Grand Marnier and sugar, take you eggs and whisk them with an electric mixer until soft peaks start to form. You know that you have soft peaks when you remove your whisk and the frothy peak forms but then droops back down.
Gradually add your sugar as you continue to beat the eggs until everything has combined. I like to then gradually add my vanilla extract an corn starch at this stage, right before you can form firm peaks with your egg mixture. Alternatively, you can gently (you don’t want to punch out any air) fold in the vanilla extract and corn start after you’ve hit the “firm peak stage”. Do not beat beyond firms peaks. You will know you’ve done so because your mixture will look dry and may leak some liquid.
At this point, if you’re ambitious you can put the mixture into a piping bag and make your Pavlova base, but I like to make mine with a large wooden spoon. I do so by first by filling the 9-inch circle on my parchment paper with about 1/2 of the egg mixture. Then, with the rest of the mixture, build up some wall on top of the outside of the meringue base so that you get a large, meringue basket. The magic happens in the basket, ’cause this is where you’re going to pour in your boozy fruit and whipped cream.
Bake your Pavlova in the oven for 1 hour. A trick I use is to actually keep the oven door slightly ajar with a wooden spoon that I’ve soaked ahead of time (to saturate it with water and make it less likely to burn/char). You’ll know your Pavlova is properly cooked if you tap it and it sounds hollow. Let the Pavlova cool in the oven with the door slightly ajar.
You’re almost done. Right before serving, make whisk your whipped cream until it start to solidify and gradually add your sugar until you get your preferred consistency. Place the cream in the middle of the Pavlova’s centre. Then, drain your fruit (I recommend drinking the delicious boozy run-off…) and decorate your Pavlova. The effect of the final product is quite lovely, and I can guarantee you’ll be amazed at the positive reactions and comments you get.
Also, this desert is fabulous for dinner parties because you can make the base up to 8 hours ahead of time…if you have the will power to leave it uneaten for that long.