Tyrolian-born master pastry chef, Vinzenz Aschbacher, is a flurry of activity this time of year—creating sweet and savory dishes for guests of Old Edwards Inn and Madison's Restaurant. Two of the of the most tantalizing temptations are his Holiday Pavlova and his family recipe for Christmas Stollen, a traditional holiday German Fruit Bread that symbolizes the Christ child.
Growing up in South Tyrol, Italy—a region of the country that borders Switzerland on the west side and Austria to the east—Chef Vinzenz grew up immersed in a culture that is widely hailed for its pastries. He fondly recalls his early days in his family's restaurant. Seizing this sweet opportunity to learn among the best, he became the youngest person ever to earn a master pastry chef certification.
Vinzenz ran his own pastry company for 30 years, honing his craft and putting his own signature touches into his work. He and his staff baked over 70 different items from scratch each day and distributed the tasty treats to restaurants far and wide.
In 2014, Chef Vinzenz brought his artistry to Madison's pastry kitchen (along with his sweet wife, Christine, who is now a cherished member of the spa family at Old Edwards). Chef and his team fill up the kitchen with sights, sounds, smells and flavors of breads, pastries, frostings, fillings, toppings and all other kinds of deliciousness—created with techniques and influences from around the world.
And while we won't be learning the highly-coveted secret recipe for his family's Stollen (which takes over 4 weeks to properly prepare), Chef has graciously provided the recipe for Madison's famous, light-as-air holiday pavlova for your seasonal enjoyment.
This recipe is for people serious about creating memorable holiday treats. So, break out those mixers and get ready for some joyful time in the kitchen. Be sure to share your pavlova pictures and reviews with us on Facebook!