Okay this is an easy dessert that needs to be in your spring/summer rotation! It looks long and complicated, but it really isn’t hard and just takes a bit of time…trust me, it is impressive looking and is delicious!
I was assigned dessert to bring to a dinner this week. I didn’t feel like making the same ol’, same ol’ so I climbed into the dark recesses of my recipe notebooks from years ago and remembered this one. I kinda stopped making it when the kids were around, but I think it is time it saw some sunlight again! I hope you try it! (especially as spring hits the rest of the world…)
Pavlova (Meringue) with Berries and Cream
4 egg whites, room temperature,preferably from older eggs
pinch sea salt
1 cup superfine sugar (or put granulated in a food processor)
1 Tbs. cornstarch
1 tsp distilled white vinegar
1/2 tsp vanilla extract
Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
Add 4 egg whites, room temperature, and a pinch of salt to the bowl on a stand mixer. Whip on high until firm, about 1 minute. (can do with this with hand beater as well). Add the fine sugar a few tablespoons at a time and beat another 2 minutes. By hand, using a silicone spatula, fold the cornstarch, vinegar and vanilla into the egg whites.
Spoon the meringue into a 9″ circle on the parchment paper. Place the baking sheet on the middle rack of the oven and let cook for 1 1/2-2 hours. After that time, turn off the oven heat and do not open the door to the oven for another 2 hours. Keep in a dry place (like the oven) until ready to use.
12 ounce seedless blackberry or black raspberry preserves
1 c. sliced strawberries
3 Tbs. sugar
1/4 cup water
1/2 tsp raspberry extract
In a saucepan on medium heat, melt the preserves. When fluid, add the strawberries, sugar and water. Bring to a boil then reduce to medium low. Remove from heat and add the extract. Allow to cool.
♦When ready to serve, add the sauce to 3-4 cups mixed berries of your choice…strawberries, blueberries, raspberries, black raspberries, etc. ♦
(Put glass mixing bowl and beaters in freezer for 15 minutes before whipping the cream)
1 cup whipping cream
2 Tbs. superfine sugar
1 tsp vanilla extract
In a cold, clean bowl, whip the cream until it is firm. Add the sugar and extract and continue whipping until stiff peaks form.
Turn the Pavlova out onto a cake plate. Crack the middle of the meringue with the back of the spoon. Spoon the whipped cream onto the Pavlova. Add the fruit mixed with the berry sauce. Serve!
What do I love about this recipe? I love that it is pretty easy to make and definitely perks up a table. It is so pretty and of course using all those fresh, ripe fruits is always a winner!
What don’t I love about this recipe? I don’t love that I can’t make the meringue/Pavlova a day or two ahead of time…it seeps and gets all sticky.