Summer Berry Pavlova

August 28, 2016


You’ll want to gather the kids in your life around for this dessert. Other than eating berries straight off the bushes they’re grown on or directly out of the little blue card boxes they’re sold in at the farmers market, this is my favorite way to serve them. Being able to serve them in their delicious natural state on top of crispy chewy meringue and fresh clotted cream from Foxhill Dairy is heaven on a plate.
Eat outside with a view of the ocean.

 

 

 

Yield: 4

 

6 egg whites

1 cup granulated sugar

2 teaspoons white vinegar

½ teaspoon salt

½ teaspoon white wine vinegar

Topping

2 cups assorted berries (raspberries, blueberries, strawberries, currants)

2 tablespoons confectioner’s sugar

½ teaspoon pure vanilla extract

1-cup heavy cream

 

 

1. Pre heat oven to 300°F. Using a pencil, draw around a dinner plate on Parchment.

2. Whisk the egg whites until they form stiff peaks, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy. Add the vinegar and beat until the meringue forms stiff peaks.

3. Spread the meringue inside the circle. Bake for 1 hour, then turn off the heat and let the meringue cool completely inside the oven.

4. When the meringue is cool, mix the berries together with confectioner’s sugar. Add the confectioner’s sugar and vanilla to the cream and whip until thick.

5.Spread the cream even over the meringue and place the berries in a circular pattern on top. 

 

 

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Colleen Thompson

Writer Photographer Raconteur Wanderer

© 2017