Berry Pavlova

OH! My Goddess, just hand me a spoon!

OH! My Goddess, just hand me a spoon!

Mixed Berry Pavlova

4 large whites, separate cold, then keep whites room temperature

1 1/4 cups sugar

2 teaspoons cornstarch

1 teaspoon real vanilla extract

1 teaspoon fresh lemon juice

1 pint (2 cups) heavy cream, cold

1/2 cup sugar, divided

1 teaspoon real vanilla extract

Fresh Mixed Berries washed, and left to dry on clean towel, slice Strawberries

This is not just another Pretty Dessert. This is Heaven on Earth.

This is not just another Pretty Dessert. This is Heaven on Earth.

Place rack in center of oven, preheat oven to 300 degrees. On a piece of parchment paper big enough to line a large baking sheet, draw a 9- inch circle with a pencil in the center of the paper. Now, turn the paper over so the pencil is facing the metal. Set aside.

Place the whites in a mixing bowl, and beat on high, as the get stiff slowly add sugar and cornstarch (a few Tablespoons at a time).

Then add vanilla, and lemon juice, beat well to combine, mixture should hold a pick.

With a rubber spatula, scrape out meringue into 9- inch circle. Make meringue just a bit higher on the outside rim (a bit of a valley in the center to hold filling).

Place in oven on center rack and, bake for 1 hour. While meringue is baking, place mixing bowl, beaters, and cream in freezer to chill. Place berries in bowl, and sprinkle 1/4 cup sugar, stir to coat, and set aside.

When hour is up shut off oven and, open door a crack. Remove Meringue after 20 minutes, let cool completely on wire rack.

Whip the cream and slowly add 1/4 cup sugar, and vanilla. Do not over beat, or you’ll make butter.

Let’s put this whole thing together:

Remove meringue from paper, and place on a large round plate, or a charger. Add cream, and smooth it out almost to the ends. The add mixed berries and your done.

Enjoy!

Chef Jerrieann Taylor

Comments are closed