Garden Pavlova
Pastry Chef Emily Thompson, The Wolf’s Tailor
Chef Emily Thompson invites viewers into her world of garden-driven pastry through a pavlova inspired by the ingredients surrounding her every day, from the herbs growing at The Wolf’s Tailor to the flowers blooming in her own backyard.
Built around the flavors of late summer and early autumn, the original restaurant dessert combines Tuscan melon, peach Thai basil sorbet, ginger lemongrass crémeux, green Sichuan peppercorn, and fresh garden herbs to create a balance of brightness, fragrance, texture, and acidity that mirrors the changing season.
For the episode, Chef Emily transforms the concept into a larger pavlova intended for home kitchens and shared tables, encouraging viewers to adapt the dessert using whatever produce and herbs are freshest around them. It’s the dessert she turns to when hosting, rooted in the idea that food becomes more meaningful when experienced together.
More than a recipe, the episode offers a glimpse into Chef Emily’s philosophy on pastry: one grounded in seasonality, local agriculture, hospitality, and the emotional connection created when food brings people together.
Learn more about Pastry Chef Emily Thompson.
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Active Time:
1 Hr 15 Minutes
Total Time:
6 Hours or Overnight
Quantity:
Makes 2 ~6-inch Pavlovas
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Ingredients:
Diplomat Cream
4 cups plus 3 tbsp milk
1 cup sugar
2 eggs
6 egg yolks
½ cup minus 1 tbsp cornstarch (or India Jammu flour from Dry Storage)
6 sheets of silver leaf gelatin
2 ½ cups cream
1 vanilla bean, sliced lengthwise
1 bay leaf
Meyer lemon peel
salt to taste
Basil Oil
4-5 cups basil leaves (lemon, sweet, or Thai preferred)
1 cup neutral oil (sunflower or grapeseed)
Meringue
1 ¼ cup egg white
2 ½ cup sugar
salt to taste
Pavlova
Meringue bases
Fresh, seasonal fruit, cut into bite-sized pieces (for the episode, Chef Emily uses diced Tuscan Melon and Elephant Heart plum wedges)
Diplomat Cream
Basil oil
small basil leaves
Edible flowers, dried or fresh
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Directions:
Make the Basil Oil
Pick and wash the basil, reserving the smallest leaves for garnish. Dry completely.
In a blender, combine basil and oil and blend on high until mixture is completely broken down and hot to the touch (at least 130°F), about 2-3 minutes.
Transfer oil to metal bowl and place in ice bath, stirring until completely cooled. This will preserve the vibrant green color.
Place a coffee filter in a fine mesh strainer and allow it to filter in the fridge, overnight if possible.
Notes:
Basil oil is the most vibrant and flavorful in the first few days but will keep refrigerated for up to a week. Use it to liven up desserts, salads, pizza, and even cocktails!
Make the Meringue
Preheat your oven: Set your oven to 200°F. This low temperature is key when drying the meringues out, not baking them.
Make the Swiss meringue: Fill a medium saucepan with a couple inches of water and bring to a simmer. In a large heatproof bowl, combine 300 grams egg whites (about 9–10 large eggs) and 500 grams granulated white sugar and set the bowl over the simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the sugar has fully dissolved and the mixture feels completely smooth when rubbed between your fingers it should reach about 160°F if you have a thermometer. Remove from heat and beat with a hand or stand mixer on high speed until you have stiff, glossy peaks. This takes about 8–10 minutes.
Bake: Place in the oven and bake for 90 minutes Before pulling it out, check that the finished meringue should lift cleanly off the parchment and feel completely dry and hollow when tapped on the bottom. If it’s still a little tacky, give them another 15-20 minutes.
Store immediately: Meringues are enemies of humidity! As soon as they are cool, transfer them straight into an airtight container. They'll keep well at room temperature for up to 2 weeks, just don't leave them sitting out or they'll go soft.
Notes:
Check the meringue in the oven periodically, differences in climate will require different cook times
There are many ways to shape a meringue: for a single large pavlova, skip the stencil entirely. Or try your hand at a piping bag!
Make the Diplomat Cream
In a saucepan or pot heat milk to just under a boil, stirring occasionally to prevent browning on the bottom.
Scrape the inside of the vanilla bean and add the caviar, bean, and bay leaf to the hot milk. Steep for 7-12 minutes.
Taste and allow ingredients to steep for additional time if necessary, tasting occasionally to ensure flavor is well-developed, but not becoming bitter.
In a bowl, whisk yolks and sugar together until well combined and light in color.
Add flour and whisk until completely smooth.
Pour about ¾ cups of hot milk into egg mixture and whisk to temper the yolks.
Return the milk and egg mixture to the pan and cook over medium heat, whisking vigorously, until mixture has fully thickened and no starch taste remains. Remove from heat and add lemon peel. Adjust seasoning to taste.
Bloom gelatin sheets in ice water, then squeeze to remove excess liquid and whisk into mixture until dissolved.
Strain into a large mixing bowl to remove solids, cover with beeswax, parchment paper, or plastic wrap, pressing directly against the surface of the cream to prevent a film developing. Refrigerate for at least 3 hours, until cream is completely cooled and bouncy.
In a mixer, whip heavy cream to medium peaks.
Whip chilled pastry cream in its bowl until smooth. Fold into pastry cream about a third at a time, being careful not to overmix and deflate the whipped cream.
Season with salt (Chef Emily says, “be generous!”) and taste.
Notes:
While vanilla, bay leaf, and lemon peel were used in the episode, you can infuse a number of other herbs and spices, even tea. Chef Emily invites you to go off script and try something new!
Assemble the Pavlova
Spoon diplomat cream onto meringue base, using a similar method to the meringue to match its visual look.
Add fresh, seasonal fruit, drizzle lightly with basil oil, and top with reserved basil leaves and flowers.
Enjoy!
Notes:
Chef Emily believes your personality should inspire your decoration. She likes an organic look, with a variety of shapes, colors, and directions, but says there’s no single right way to decorate, “I promise, [you’re] not going to screw this up!”