Dessert is first on Mother’s Day. Moms will dance and twirl with joy for this dessert that doubles as a sweet brunch. Never tried this cake? Pavlovas are meringue-based and named after the Russian ballerina, Anna Pavlova. Our friend Claire from The Kitchy Kitchen shared this jam-filled recipe for the berry best mom. Scroll down to make this delicious dessert!
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.
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.
Blackberry Grand Marnier Mix-In Directions
Combine everything in a small pot over medium heat, cooking for about 5 minutes, or until the berries get juicy. Take off heat to cool completely. Gently fold into the finished meringue.
Mixed Berry Jam Directions
Place the berries, maple syrup, and lemon juice in saucepan. Cook over medium heat for about 8-10 minutes, stirring constantly. Gently smash berries as they cook. Allow jam to cool, then pour into a glass jar.
Refrigerate until ready to use, up to 5 days.
Macerated Fruit Directions
Combine everything in a bowl and let it sit in the fridge overnight.
Need a last-minute gift to go with this brunch? Shop our collection of artisan-made Mother’s Day gifts here.