This Chestnut Pavlova is a showstopper — crisp meringue with a marshmallowy center, crowned with softly whipped cream, roasted chestnuts, and a caramel drizzle. Light yet decadent, it brings together contrasting textures and flavors that make it perfect for a fall or winter celebration.
INGREDIENTS:
4 large egg whites, room temperature
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
1 cup heavy cream, whipped softly
1 cup roasted chestnuts, chopped
½ cup caramel sauce (store-bought or homemade)
Optional Garnish: shaved chocolate, flaky sea salt
METHOD:
Preheat oven to 250°F. Line a baking sheet with parchment.
Whip egg whites to soft peaks. Gradually add sugar, beating until glossy stiff peaks form. Gently fold in cornstarch, vinegar, and vanilla. Spoon mixture onto baking sheet in a circle (about 8 inches wide), smoothing edges.
Bake for 1 hour 15 minutes. Turn off oven and let pavlova cool inside with the door slightly ajar.
Top cooled meringue with whipped cream, roasted chestnuts, and a generous drizzle of caramel.
Finish with optional chocolate shavings or sea salt.
YIELD: 6-8 servings
