The Lello Kitchen
Pavlova with Jasmine Confit
Crisp meringue, soft cream and jasmine confit used as an aromatic accent rather than a heavy sauce.
- Prep
- 20 minutes
- Cook
- 75 minutes
- Serves
- 6 servings
- Difficulty
- Baking
At the Lello table
Jasmine is powerful. The confit should appear in small glossy pockets against unsweetened cream and tart fruit, so its perfume remains elegant.
Method
- Whip the egg whites to soft peaks. Add the sugar gradually, one tablespoon at a time, until the meringue is glossy and holds firm peaks.
- Fold in the cornstarch and vinegar.
- Spread into a 7-inch / 18-cm round with a shallow well in the center. Bake for 75 minutes, then turn off the oven and cool inside with the door slightly ajar.
- Whip the cream to soft peaks without added sugar. Spoon into the cooled pavlova.
- Top with fruit and small spoonfuls of jasmine confit. Serve soon after assembling.
Cook’s notes
- Superfine sugar dissolves more readily than coarse granulated sugar and reduces weeping.
- Humidity affects meringue; a pavlova may soften faster on very damp days.
Substitutions
- Rose or violet confit can replace jasmine, but each has a different aromatic intensity; begin with less and taste.
- Do not replace vinegar with a strongly flavored vinegar.
To serve
Serve as the final course of a spring or summer dinner, ideally with unsweetened tea.
Storage & make-ahead
The undecorated meringue can be kept airtight at room temperature for 1 day. Once filled, serve within a few hours.
