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Mixed Berry Pavlova

By

Joan's recipe

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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.

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