Gabriela Camara’s cookbook, My Mexico City Kitchen, is one worth owning. La Condesa is her “must go to” restaurant in Mexico City. The documentary A Tale of Two Kitchen, about her restaurant in Mexico City and the other one in San Francisco is a worthy watch too.
I dug into her cookbook this week and made a pavlova. Much easier than I imagined and plan on making this again and again and again.
Preheat the oven to 250.
- 5 cold egg whites
- 1 cup sugar
- 1 1/2 cups heavy cream
- 2 tbsp (or more) pumpkin seeds
- 2 cups of mixed berries of your choice
Put the egg whites in a standing mixer bowl and chill in the fridge for 10 minutes. Using the whisk attachment whip the egg whites and slowly pour the sugar in about 1 tbsp at a time continuing to whip until the egg whites are glossy and stiff. If you are unsure, then keep mixing.
Take a piece of parchment paper and cut a 10 inches in diameter circle. Put this on a cookie tray. Pile the whipped egg whites onto that circle smoothing the sides and try to make the center a bit shallower for the whipped cream.
Bake this for 1 1/2 hours until completely dry. When the meringue is finished, turn off the oven and just leave it in there until you are ready to serve. I think I left mine in the oven for about 5 hours. That way it stays nice and dry.
Whipped the cream until thick and airy. Spread it over the top of the meringue. Take the berries and put on top and then sprinkle the pumpkin seeds over that.
Voila. Serve immediately. So delicious. Hard not go to back for a second slice.