Spiced Pavlova with Pumpkin Mousse
A delightful dessert featuring spiced meringue nests topped with creamy pumpkin mousse, whipped cream, and a pomegranate syrup. The pavlovas are infused with warm fall spices and paired with seasonal pumpkin and pomegranate garnishes.
Ingredients
- •4 teaspoons cornstarch
- •¼ teaspoon fine sea salt
- •1 teaspoon ground ginger
- •¼ teaspoon ground allspice
- •¼ teaspoon ground nutmeg
- •⅛ teaspoon ground cloves
- •1 tablespoon ground cinnamon
- •6 large egg whites
- •½ teaspoon cream of tartar
- •1 cup superfine sugar
- •2 large egg whites
- •½ cup granulated sugar
- •¾ cup pumpkin purée
- •¼ teaspoon kosher salt
- •¼ teaspoon vanilla extract
- •1½ cups pomegranate juice
- •¼ cup granulated sugar
- •2 tablespoons fresh lemon juice
- •½ cup whipped cream
- •⅓ cup toasted pumpkin seeds
- •⅓ cup pomegranate seeds
Cooking Instructions
- 1.
Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
5 min
- 2.
Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
3 min
- 3.
Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
8 min
- 4.
Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
3 min
- 5.
Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
10 min
- 6.
Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
75 min
- 7.
Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
10 min
- 8.
Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
5 min
- 9.
Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
5 min
- 10.
Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
25 min
- 11.
Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
10 min
- 12.
Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.
