su-Pavlovas with Summer Berry Sauce
Photo: Thomas J. Story
YieldsMakes 8 (serving size: 1 pavlova, with 1/4 cup sauce)Total Time1 hr
AuthorGibsey Beckett, Morro Bay, CA,
This recipe comes from Tractor Gibsey Beckett, whose mother made it while living in Australia—where pavlova is considered a national treasure.

How to Make It

Step 1
1

Preheat oven to 250°. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.

Step 2
2

Line 2 baking sheets with waxed paper. Using a large spoon, drop meringue onto paper in 8 equal dollops 2 in. apart. Press back of spoon into dollops to make shallow bowls about 3 in. wide.

Step 3
3

Bake meringues until a pale golden crust has formed (surface shouldn't be sticky), 40 to 50 minutes. Let cool 5 minutes, then transfer from waxed paper to a rack; cool 5 to 10 minutes more.

Step 4
4

Put berries in a small saucepan with remaining 1 tbsp. sugar and bring to a simmer over medium heat, uncovered. Simmer, stirring gently every now and then, until berries begin to break down, 5 to 10 minutes. Let cool.

Step 5
5

Whip cream. Top each cooled meringue with cream and berries, dividing evenly.

Ingredients

 3 egg whites, at room temperature
 3/4 teaspoon cornstarch
 3/4 cup sugar plus 1 tbsp.
 1/2 teaspoon vanilla extract
 1/2 teaspoon distilled white vinegar
 6 cups berries (such as blueberries, raspberries, olallieberries, and sliced strawberries)
 1 cup whipping cream

Directions

Step 1
1

Preheat oven to 250°. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.

Step 2
2

Line 2 baking sheets with waxed paper. Using a large spoon, drop meringue onto paper in 8 equal dollops 2 in. apart. Press back of spoon into dollops to make shallow bowls about 3 in. wide.

Step 3
3

Bake meringues until a pale golden crust has formed (surface shouldn't be sticky), 40 to 50 minutes. Let cool 5 minutes, then transfer from waxed paper to a rack; cool 5 to 10 minutes more.

Step 4
4

Put berries in a small saucepan with remaining 1 tbsp. sugar and bring to a simmer over medium heat, uncovered. Simmer, stirring gently every now and then, until berries begin to break down, 5 to 10 minutes. Let cool.

Step 5
5

Whip cream. Top each cooled meringue with cream and berries, dividing evenly.

Pavlovas with Summer Berry Sauce

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