Prep 30 mins
Cook 4 hrs 10 mins
This French dessert is a meringue crust, a Pavlova, filled with Chantilly cream and fruit. In this case fraises de bois, raspberries and fresh red currants were used but any assortment will do. Martha Stewart.com I love meringues or Pavlova's and this recipe was easy and beautiful and brought a lot of oh's and ah's from the guests.
PAVLOVA AND CHANTILLY CREAM
- 6 large egg whites, room temperature
- 1 1⁄2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 1⁄2 cups heavy cream
- 2 tablespoons confectioners' sugar, plus more for dusting
- 1 1⁄2 pints mixed berries, red and golden raspberries, and fresh red currants
- 3⁄4 cup red raspberry sauce
RED RASPBERRY SAUCE
- 1 pint fresh raspberry
- 1⁄4 cup sugar
- 2 tablespoons fresh lemon juice (please do not use bottled kind)
- 1⁄2-1 teaspoon salt
- MAKE THE PAVLOVA AND THE CREAM:.
- Preheat the oven to 200ºF with two racks centered.
- Trace a 9-inch circle on each of 2 pieces of parchment paper.
- Turn over, and use each piece to line a baking sheet.
- Set aside.
- Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
- Beat on high speed until soft peaks form, about 2 minutes.
- Add 1/4 cup granulated sugar; beat to combine.
- Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
- Add 1 teaspoon vanilla; beat just until combined.
- Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
- Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
- When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
- Remove from oven, and let cool completely on baking sheets.
- Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
- Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
- Scatter half of the berries over, and place the second meringue on top.
- Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
- Dust the top with confectioners' sugar.
- Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
- RED RASPBERRY SAUCE:
- Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
- Cook until berries release their juice an just start to break down, about 5 minutes.
- Use a rubber spatula to press berries through a fine sieve; discard solids.
- Let cool, and refrigerate until ready to use.