Cinnamon-Infused Eggnog Pavlova
- Anthology of Crumbs
- 4 minutes ago
- 1 min read
1
Substitutions:
Use gingerbread spice instead of cinnamon for an extra holiday punch. For a firmer custard replace the eggnog with full-fat milk and a splash of rum extract.
2
Storage:
The baked meringue can be stored in an airtight container at room temperature for up to two days. Once assembled the pavlova must be served immediately as the meringue will begin to soften.
3
Serving:
Top with sugared cranberries fresh mint leaves or candied pecans for beautiful colour and texture.
4
Leftovers:
...If there are any! Leftover pieces can be crumbled into a "broken pavlova" dessert parfait layered with fruit and extra cream.
Notes
1
Prepare the Meringue: Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper and draw a 9-inch circle. Whisk egg whites until soft peaks form. Gradually add sugar until stiff and glossy. Gently fold in the vinegar cornflour (cornstarch) vanilla extract and cinnamon. Spoon onto the parchment within the circle smoothing and making a slight well in the center.
2
Bake and Rest: Bake for 1 hour 30 minutes. Turn off the oven and let the meringue cool completely inside (at least 4 hours or overnight).
3
Make the Custard Base: Whisk egg yolks sugar and cornflour (cornstarch) in a bowl. Heat the eggnog (or heavy cream) in a saucepan until simmering. Slowly whisk the hot eggnog (or cream) into the yolk mixture. Return to the saucepan and cook over low heat stirring constantly until thick. Stir in rum extract (if using) and chill completely.
4
Assemble: Gently fold the chilled custard base into the fully whipped heavy cream to create a fluffy eggnog cream. Place the cooled meringue shell on a serving plate. Top with the prepared eggnog cream and finish with a dusting of nutmeg. Serve immediately.
Instructions
4 large egg whites (room temperature)
1 cup (220 g) caster sugar
1 teaspoon white vinegar (or lemon juice)
1 tablespoon cornflour (cornstarch)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Meringue
3 large egg yolks
1/3 cup (80 ml) eggnog (or heavy cream)
¼ cup (55 g) granulated sugar
1 tablespoon cornflour (cornstarch)
1 cup (240 ml) heavy cream (whipped)
½ teaspoon rum extract (optional non-alcoholic)
pinch of freshly grated nutmeg
Eggnog Custard
Cinnamon-Infused Eggnog Pavlova
Anthology of Crumbs
Welcome the holidays with a dessert that is as dramatic as it is delightful. This Cinnamon-Infused Eggnog Pavlova begins with a snow-white meringue—crisp on the outside and wonderfully marshmallowy within—forming a regal base. It is then piled high with a decadent eggnog custard that has been gently infused with warming cinnamon and nutmeg. This light yet rich dessert offers a perfect balance of texture and intense holiday flavour making it the centerpiece of any festive table.
Servings :
8
Calories:
Prep Time
45 min
Cooking Time
1 hr 30 min
Rest Time
4 hrs (in oven)
Total Time
6 hr 15 min
Comments