Alejandra Alonso Rojas, Creative director and CEO of her namesake brand, offers up a classic dessert that conjures up memories of growing up and cooking with her mother in their Madrid kitchen. Her pavlova looks incredibly impressive but comes together with an ease that fans of Rojas' clothing will be familiar with. Needless to say, this will be showing up on our Sunday dinner table until further notice.
large egg whites
superfine sugar (or 5 tbs per egg white, if needed to scale down)
cold heavy whipping cream
fresh mint leave
lemon curd (as preferred)
- Using a medium-sized saucepan, heat the sugar and the water to make the syrup, stirring until sugar dissolves. It should look clear. When you see bubbles and the syrup reaches 240 degrees (with a cooking thermometer), remove from heat.
- In a separate bowl, whisk egg whites until foamy, best if you use the whisk attachment on an electric mixer.
- Slowly drizzle the syrup onto the sides of the bowl with the egg whites, mixing continuously until the bowl feels cool to the touch.
- Preheat over 100 degrees and spread the pavlova mixture into a 10-12 inch circle on a baking sheet, forming taller edges and a deeper center to put the filling in. Bake no more than 3-5 minutes.
- In a cool mixing bowl, whip the heavy cream, sugar and vanilla on medium-high.
- Once cooled, top the pavlova with whipped cream, lemon curd and fruits. Slice, serve, and enjoy!