Ingredients
- Sweetened Whipped Cream:
- 4 extra large egg whites at room temperature
- pinch of kosher salt
- 1 cup sugar
- 2 tsp cornstarch
- 1 tsp white wine vinegar
- 1/2 tsp vanilla extract
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1 cup cold heavy cream
- 1 tbsp sugar
- 1 tsp vanilla
- Triple Raspberry Sauce:
- 1/2 pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam
- 1 tbsp framboise liqueur
Details
Preparation
Step 1
Preheat the oven to 180.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side...this way you won't get a pencil mark on the meringue.
Place the egg whites and salt in a bowl. Beat the egg whites on high speed until firm...about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks...about 2 minutes.
Sift the cornstarch onto the beaten egg whites,add the vinegar and vanilla and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circk,making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed and allow the meringe to cool completely in the oven...about 1 hour. It will be crisp on the outside and soft on the inside.
Sweetened Whipped Cream:
Whip the cream in a bowl. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
Triple Raspberry Sauce:
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill
Putting it all Together:
Invert the meringue disk onto a plate and spread the top completely ith sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowland toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
You'll also love
- Pineapple Delight Cake 0/5 (0 Votes)
- classic green bean casserole 0/5 (0 Votes)
- Walnut Cherry Delight Dessert 0/5 (0 Votes)
- Blueberry Sour Cream Coffee Cake 0/5 (0 Votes)
Review this recipe