Walnut Pavlova with Whipped Cream And Berries
In the forest and high up in the mountains, it’s not unusual to find large fields of cranesbill geraniums. The flowers are a lovely purple and the leaves change colour in the fall. This elegant pavlova says “summer,” full of fresh berries and candied cranesbills.
- Cranesbill flowers
- 1 egg white
- Pinch of salt
- Superfine granulated sugar
Make the candied cranesbills at least half a day in advance so they have time to dry. Follow the instructions below.
- Go for a walk and pick cranesbills.Put the flowers in water until you’re ready to use them.
- Cut strips of paper, approximately 0.4 inch (1 cm) wide and 3 inches (8 cm) long.
- Glue each paper strip into a ring.
- Cut the flowers, leaving a bit of the stem so you have something to hold on to. Remove the pistils and the stigma inside the flower.
- With a fork, lightly whisk the egg white with a pinch of salt. Paint the front and back of the flower with the egg white.
- Dip the flower, front side down, in the sugar. Use a spoon to sprinkle sugar on the back side of the flower.
- Cut off the stem.
- Set the flower in a paper ring to dry so it keeps its shape.
Cream and Berry Filling
- 1 ¼ cups (300 ml) whipping cream
- 2 tbsp granulated sugar
- ¼ tsp vanilla bean seeds, or 1 tsp
- Vanilla sugar or extract
- ¾ cup (100 g) raspberries
- ¾ cup (100 g) blueberries
- ¾ cup (100 g) blackberries
- ¾ cup (100 g) black currants
Using a handheld mixer, whip the cream with the sugar until fluffy. Add the vanilla seeds toward the end. Spread the whipped cream over the pavlova. Decorate with berries and candied cranesbills.
- 4 egg whites
- Pinch of salt
- 1 cup + 2 tbsp (225 g) granulated
- 2 tsp cornstarch
- 1 tsp white wine vinegar
- ¾ cup (75 g) walnuts, coarsely chopped
- Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper and draw a circle, approximately 8 inches (22 cm) in diameter, on the paper. This will make it easier to form a round cake.
- Using a handheld mixer, beat the egg whites in a bowl at medium speed until foamy.
- Add the salt. Gradually add the sugar, continuing to beat at medium speed until the sugar is dissolved and you have a thick meringue. Add the cornstarch and white wine vinegar, then turn out the meringue onto the prepared baking sheet. Make a dip in the middle of the cake if you want more room for the filling. Sprinkle the walnuts over the cake.
- Put the cake in the oven on the middle rack and reduce the temperature to 250ºF (125ºC). Bake the cake for 75 minutes, then turn off the oven, but leave the cake in until the oven is cold.
MARIT HOVLAND is a Norwegian graphic designer, photographer, and cookbook writer with a passion for baking and nature. She shares photos of her recipes, nature photography, and other hobbies on her website at borrowmyeyes.com, and with her more than 18,000 followers on Instagram at @borrowmyeyes.
Excerpted from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland, published April 2018 by Greystone Books. Reproduced and condensed with permission from the publisher.