Be sweet to your mom on her big day. We recommend hand-delivering a breakfast in bed (but use a tray because this could get messy). Make this meringue dessert from The Kitchy Kitchen for the mom with a sweet tooth.
Vanilla Pavlova Directions
Sift the sugar and cornstarch. On low, mix the whites and salt for 1-2 minutes, or until frothy.
Go up to medium high, gently adding in the dry ingredients. Once the meringue is glossy and forming soft peaks (anywhere from 4-10 minutes, depending on your mixer), finish on high speed and add the scraped vanilla. Add in your Chocolate Hazelnut Mix-In now.
Spoon the meringue onto a piece of parchment paper, it should be anywhere from 1-3 inches high and about 3 inches wide. Pop in the oven and bake for 50-60 minutes for small pavlovas, and an 80-90 minutes for large pavlova. It should be a slight beigy-pink and definitely NOT toasted.
Turn off the heat and crack the oven open. Let the pavlovas cool to room temperature and remove (this is to prevent cracks and to cook it totally through). You want it crisp on the outside and soft on the inside.
Chocolate Hazelnut Mix-In Directions
Add all ingredients to the meringue and gently fold to combine — it shouldn’t be thoroughly mixed, so just fold a few times.
Chocolate Sauce Directions
Place chocolate and salt in a medium heatproof bowl. Heat cream in a small saucepan just until steaming (do not bring to a boil) and pour over chocolate.
Let sit until the chocolate is melted, about 5 minutes. Add butter and whisk until butter is melted and incorporated and mixture is smooth. Serve warm.
And enjoy! To complete the look, serve this sweet treat on these gorgeous Moroccan ceramics. Let us know if you try this recipe for Mother’s Day this year!