Blog.EmealsForYou

Mixed Berry Pavlova (meringues)

Deciding what to post on this blog is always an interesting proposition…do I post a really good meal or do I go for the easy sell and post a dessert.  I try to keep it even but every once in a while I just lose it to the visual.  Besides who doesn’t want to see a pretty dessert; especially if that dessert is both easy to make and really great to eat.

This recipe is fairly easy on the pocketbook and guaranteed to impress your “audience”.  Come young, come old, there is something for everyone to love about the Pavlova.  The crunchy outside, the chewy, sweet inside, the whipped cream and cover it all with juicy, delicious berries, is that even legal?  Anyway back to this world, the one drawback is that you need to leave these in a very low oven for a lengthy period of time.  The good news is you will now have a recipe that uses up all those egg whites you have leftover from all the egg yolk recipes.

Mixed Berry Pavlova

For the Pavlova: Beat egg whites with cream of tartar, salt, sugar and vanilla until stiff and glossy. Pre-heat oven to 200 degrees; line a cookie sheet with parchment paper. Spread egg white mixture in even, 4-inch circles on the parchment paper, about 3/4th inch thick. Cook in oven for 1 ½ hours then turn oven off and let Pavlova cool in the oven for about an hour. ( may be frozen at this point)

For the whipped cream: Place heavy cream, vanilla and sugar in a cold bowl and whip until firm peaks form.

For the berries: Mix the sugar into the berries, allow the berries to thaw.

To construct the Pavlova: Place a Pavlova in the center of a plate, spoon on whipped cream in the center, Gently spoon on the berries, allowing some of the juice to run unto the plate.