Mixed Berry Pavlova

Mixed Berry Pavlova

Have I mentioned that I love cookbooks?  I have tons and tons of them (ok, maybe not, but lots for sure), and when I have nothing else to do, I will pull one off the shelf and flip through it looking for something that inspires me.  A few weeks ago, that something was Ina Garten’s (aka Barefoot Contessa) Mixed Berry Pavlova.  If you have her recipe book, Barefoot Contessa At Home (2006), then the recipe can be found on page 173.  For everyone else, I’ll include it down below.

Ina Garten, Barefoot Contessa, Food Network, RecipesThis simple 3 part recipe, to quote Ina, is “a meringue disk that’s slathered with whipped cream and topped with fresh fruit.”  I baked it one evening and Danny and Marc seemed to thoroughly enjoy it.  The recipe that Ina uses calls for blueberries, raspberries, and strawberries, but I am pretty certain you could use any combination of fruit that you enjoy.  I’d love to give it another try with oranges, apricots, and pears.  Also, if I make this again, I would double the meringue recipe so that the disk would be a bit thicker because Marc REALLY loves meringue.

Meringue

  • 4 extra-large egg whites, at room temperature
  • Pinch kosher salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon pure vanilla extract
  • Sweetened Whipped Cream, recipe follows
  • 1/2 pint fresh strawberries, hulled and sliced
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • Triple Raspberry Sauce, recipe follows

Preheat the oven to 180 degrees F.

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 the bowl of an electric mixer fitted with a whisk attachment. 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.

Remove the bowl from the mixer, 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 circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Sweetened Whipped Cream

  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!

Triple Raspberry Sauce

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (12-ounce jar)
  • 1 tablespoon framboise liqueur (Note from me:  I did not have this ingredient, and the sauce still turned out delicious!)

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. (Note from me:  Chilling this sauce makes it SUPER!  Great sauce to have on hand all the time for ice cream.)

Putting it all together

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and 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.

Jessica

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2 Responses to “Mixed Berry Pavlova”
  1. Marc Benzakein says:

    I have to add that to say we “thoroughly enjoyed it” is a HUGE understatement.

    More meringue? Really? Ok – twist my arm.

    [Reply]

  2. Jacki Q says:

    Sounds wonderful! Tim would like this…I will have to try it soon. Thanks for sharing. :-)

    [Reply]

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