DESSERT -- Ina Garten's Pavlova With Roasted Berries

Recipe by carrie sheridan
READY IN: 7hrs 40mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets.
  • in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.
  • Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star-shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the meringue shells.
  • Bake for 2 hours, or until the meringues are dry and crisp But NOT BROWNED. Turn OFF the heat and allow the meringues to sit in the over for 4 hours or overnight.
  • ROASTED BERRIES: Preheat the oven to 450 degrees F.
  • Place the strawberries, raspberries, blueberries and raspberries on a sheet pan and toss with the sugar and vanilla bean seeds.
  • Roast in the oven for 20 minutes. Cool to room temperature and later mixed berries inside the meringue shells. DONE.