I've been working since our New Year's eve celebration on some variations of double pavlova's inspired by a few of my favorite cooks.
Pavlova (double) based on this recipe by Mary Berry
12 large egg whites
700 grams granulated sugar
2 teaspoons white wine vinegar
2 teaspoons cornstarch
Start oven off at 320 F and line two baking sheets with parchment paper
Whip egg whites in stand mixer until soft peaks form and slowly add sugar until stiff peaks form. In a small bowl mix the vinegar and cornstarch until it's a paste and whisk into egg whites by hand. For a different spin I have added espresso powder to the whites as inspired by Nigella Lawson in this recipe. The center of the pavlova then becomes the most delightful coffee marshmallow.
After this I feel like the sky is the limit! Traditionally whipped cream is used to layer, I make 32oz of whipped cream to spread between the middle of the two layers and to pipe along the edges and top. Sometimes I flavor it with chocolate or espresso powder.
I also like to use the egg yolks and make a pastry cream for part of the center layer, inspired by this recipe.
Pastry Cream (can add orange or lemon zest to flavor)
5 egg yolks
1 3/4 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 cup butter (cut into small pieces)
Warm the milk (with zest if using) in a saucepan on low heat until steaming, but not simmering. Whisk the sugar, cornstarch, and salt together and then add egg yolks.
Whisking constantly, slowly add a couple tablespoons of the warm milk into the egg mixture. Keep adding warm milk until about half is incorporated then add back to pan and stir until it thickens (about 5 minutes).
Off the heat, and stir in the vanilla and the butter to melt.
Strain, cover (pressing plastic wrap onto the surface to keep from forming a film) and refrigerate.
Another variation of the pastry creams is a chocolate chip one I found on New York Times.
3 egg yolks
1/4 cup sugar
1 1/4 teaspoons cornstarch
2 teaspoons cocoa powder
3/4 cup whole milk
1/2 vanilla bean split
4 1/2 oz chocolate chips, divided
Beat egg yolks, sugar and cornstarch & cocoa powder in bowl
Pour milk into saucepan with vanilla bean, over medium heat simmer and remove bean. Scrape seeds from pod back into pan.
While whisking, add 1/3 milk to yolk mixture then pour all back into pan on heat. Continue whisking constantly until thickens. Remove and add 2 oz of chocolate chips. Refrigerate, let cool then add 2 1/2 oz chocolate chips.
At this point I have added about 1/3 cup whipped cream and formed more of a mouse for a layer of the pavlova
For this one I also drizzled chocolate sauce from Smitten Kitchen.
And we made some cotton candy with orange-infused sugar to top one, by adding orange zest to sugar overnight