Crushed Raspberry and Strawberry Pavlova

We are still in a bit of an in between produce season, but the weather is warming up and the sun is out so I am craving fresh fruit desserts like it’s my job. I guess it kind of is…

crushed raspberry and strawberry pavlova | apt 2b baking co

We are still in a bit of an in between produce season, but the weather is warming up and the sun is out so I am craving fresh fruit desserts like it’s my job. I guess it kind of is my job…I love to make desserts like this pavlova because it is fairly low lift and aside from a low, slow bake in the oven for the meringue (which you can make the day before if it’s not too humid where you live) everything comes together in a few minutes.

The tart crushed raspberries provide some nice sauciness here and contrast well with sweet strawberries and the crisp, pillowy meringue. Make sure to use the best strawberries you can find for this dessert, and adjust the sugar to your personal tastes. In NYC we get some really nice organic berries from California but they are $$ so you may just want to bookmark this until they are in season locally where you live. The mini mint leaves are also totally optional, but they do add a nice freshness and beautiful pop of contrasting color.


Crushed Raspberry and Strawberry Pavlova

Crisp and chewy meringue, pillowy whipped cream, and sweet-tart berries are combined to make this super springy, and fairly simple dessert. Assemble just before serving for the best textural experience as the meringue will weep and melt as it sits.

Meringue

4 large egg whites

1 cup (200g) superfine sugar

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon white vinegar

Berries

1 pound of the best strawberries you can find

1/2 cup fresh raspberries

2 teaspoons sugar

1/2 vanilla bean, seeds scraped

pinch salt

To Serve

1 cup (240ml) heavy cream 

1 tablespoon sugar

mint leaves

To make the meringue: Preheat the oven to 250ºF (130ºC/Gas Mark 1/2). Trace an 8-inch (20cm) circle onto a piece of parchment paper and flip it upside down on a baking sheet.

Stir the cornstarch and sugar together in a small bowl. In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer in a large bowl, beat the egg whites, salt, and cream of tartar on high speed until soft peaks form. With the mixer running, slowly add the sugar mixture about one tablespoon at a time until you have added all of the sugar and the egg whites are stiff and glossy about 7 minutes. Add the vanilla extract and vinegar and mix for 30 more seconds.

Dollop the meringue onto the prepared baking sheet and use an offset spatula to spread it evenly to the edges of the traced circle. Make a shallow indent in the center of the meringue which will hold all of the delicious toppings. Bake the meringue for 1-1 1/2 hours or until the outside looks dry and slightly creamy in color. Turn off the oven and prop the door ajar with a wooden spoon. Let the meringue cool completely in the oven. It should feel firm and crackly when you press it, but will be soft and marshmallowy in the center. When cooled, you should be able to gently peel it off of the parchment paper and place it on a serving platter or cake stand.  

To make the topping: Slice the strawberries in half if they are small, quarters if they are large. Combine the raspberries, sugar, vanilla bean seeds and a pinch of salt in a large bowl and crush the berries with a fork. Gently stir in the strawberries and let the fruit macerate for a few minutes. Taste and add a bit more sugar if desired, keeping in mind that the meringue will be quite sweet.

Whip the cream and sugar together to soft peaks. Top the cooled meringue with the whipped heavy cream, followed by the berries. Sprinkle mint leaves over the top and serve immediately.

Pistachio Rosewater Cake with Labneh Frosting from Yogurt and a Fall Paris Workshop

Please excuse the phone photography here. I baked this pistachio rosewater cake for fun (imagine that) but so many folks over on instagram were interested in the recipe so I a…

pistachio rosewater cake from Yogurt

Please excuse the phone photography here. I baked this pistachio rosewater cake for fun (imagine that) but so many folks over on instagram were interested in the recipe so I am sharing it - along with a very exciting announcement!

Olaiya and I had such a long waitlist for our Paris workshop this Spring (thank you!) that we added another workshop this September 20-24. The format will be pretty much the same as the Spring version - think lots of pastry, delicious wine and cheese, market visits, prop shopping, and some solid photo, styling, and editing lessons in the city of light. This trip is for anyone looking to build their photography and styling skills (all levels welcome) and enjoy lots of beautiful food in one of the most amazing cities in the world. I am so excited to explore Paris in the fall, I am dreaming of the markets already! 


Click Here to Reserve Your Spot!

Now for the cake! This comes from Molly's Shortstack all about Yogurt. It is full of sweet and savory recipes using her (and my) favorite dairy product. I grew up eating yogurt as a mostly savory food, but it is awesome in all sorts of sweet preparations too - like cake. Molly uses Labneh, a very thick and tangy type of yogurt as frosting for this pleasantly rustic, but also kinda fancy pistachio cake. If you aren't a fan of rosewater, the cake would be just as good without it too.

Pistachio Rosewater Cake with Labneh Frosting

from Yogurt by Molly Yeh

makes one 9-inch cake

This cake is so simple and tasty, and super beautiful too! I reduced the sugar in the cake and frosting by about 1/3 to suit my personal tastes, and added some strawberries on top because strawberries, pistachio, and rose are a natural paring. Did you know strawberries and roses are in the same botanical family?! The recipe below is as it is printed in the book and when I made it I used 1 cup of sugar in the cake and 2/3 cup sugar in the frosting. 

Cake

1 1/2 cups roasted unsalted shelled pistachios

3/4 cup all purpose flour

1/2 cup almond meal

1 teaspoon kosher salt

1 cup unsalted butter, softened

1 1/2 cups sugar

4 large eggs

zest of 1 lemon

1 teaspoon almond extract

2 tablespoons rosewater

Labneh Frosting

1 1/2 cups labneh

1 cup confectioners sugar

1 tablespoon rosewater

1/2 teaspoon vanilla extract

pinch kosher salt

Make the cake: Preheat the oven 350º. Grease the bottom of a 9-inch round cake pan with butter and line the bottom with parchment paper, set aside. Place the pistachios in a food processor and pulse until they’re coarsely chopped. Scoop out 2 tablespoons and set them aside for the topping. Blend the remaining pistachios until they’re finely ground. add the flour, almond meal and salt and pulse a few times to combine.

In a stand mixer fixed with a paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each, then add the lemon zest, almond extract and rosewater. Add the dry mixture ad mix until just combined. Pour the batter into the pan and use a spatula to smooth the top. Bake the cake until the top is golden and a toothpick inserted into the center comes out clean (begin checking for doneness at 50 minutes). Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely. 

Make the labneh frosting: In a medium bowl, stir together the labneh, sugar, rosewater, vanilla, and salt until the mixture is smooth. Cover the top of the cooled cake with the frosting. Top with the reserved pistachios and a few sprinkles of dried rose petals.