Pavlova with Berries

By miss5elements

Manhattan native and chef Alex Guarnaschelli, of New York's much-loved BUTTER, recalls that her mother Maria's pavlova "turned any ordinary dinner into an occasion. It WAS the occasion," she clarifies. The crisp, delicate meringue creates a flawless platform for seasonal berries. Not that the chef herself cooks up pavlova very often: "I prefer it when my mom makes it for me!"

Ingredients

• 1 lb mixed fresh strawberries & blackberries
• Juice & half the zest of 1 lemon
• 1/4 c dark brown sugar
• 1 t ground cinnamon
• 1/8 t ground allspice
• 1 c granulated sugar
• 2 t cornstarch
• 4 lg egg whites, room temperature
• 1/4 t cream of tartar
• Nonstick cooking spray
• 1 c heavy cream
• 1 vanilla bean, scraped (use seeds only)

Preparation

Step 1

1. In a med bowl, toss berries w/lemon juice & zest. Add brown sugar, cinnamon, & allspice. Mix well & refrigerate.
2. Remove all racks from oven except the one closest to the top. Preheat oven to 275F.
3. In a med bowl, mix sugar w/cornstarch; set aside. Using the whisk attachment of a stand mixer, whisk egg whites & cream of tartar at high speed for 8-10 min, until egg whites hold their shape & the whisk leaves a path in the whites.
4. Switch to medium speed; add sugar mixture tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. The meringue should be firm & glossy.
5. Onto a parchment paper-lined baking sheet coated w/nonstick spray, spoon meringue into a large round. Tidy up the edges of the round w/a kitchen towel.
6. PLace sheet in the oven & bake undisturbed for 45 min. Rotate & bake for another 20 min. The round should be crusty when (very gently) touched. If not, bake for another 10-15 min. Remove from the oven & let cool.
7. Using the whisk attachment, beat cream & vanilla seeds until somewhat stiff.
8. Top meringue w/whipped cream & berry mix. Serve immediately.