Prep 30 mins
Cook 1 hr 30 mins
This recipe is made with three berries: strawberries, blueberries and raspberries. It's a really good dessert. I got it from foodnetwork.com.
- 4 extra large egg whites, at room temperature
- 1 pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1⁄2 teaspoon pure vanilla extract
- sweetened whipped cream
- o 1 cup cold heavy cream
- o 1 tablespoon sugar
- o 1 teaspoon pure vanilla extract
- 1⁄2 pint fresh strawberries, hulled and sliced
- 1⁄2 pint fresh blueberries
- 1⁄2 pint fresh raspberry
- triple raspberry sauce
- o 1 half-pint fresh raspberry
- o 1/2 cup sugar
- o 1 cup seedless raspberry jam (12-ounce jar)
- o 1 tablespoon framboise liqueur
- 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.
- 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.
- Sweetened Whipped Cream:.
- 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!
- Yield: 1 cup
- Triple Raspberry Sauce:.
- 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.
- Yield: 2 cups.