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Mixed Berry Pavlova

Mixed Berry Pavlova
PREP TIME
7 min
COOK TIME
1h 30 min
YIELDS
6 servings

2006, Barefoot Contessa at Home, All Rights Reserved.

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Ingredients

4
extra-large egg whites, at room temperature
1
pinch kosher salt
1
cup sugar
2
tsp cornstarch
1
tsp white wine vinegar
½
tsp pure vanilla extract
Sweetened Whipped Cream, recipe follows
½
pt fresh strawberries, hulled and sliced
½
pt fresh blueberries
½
pt fresh raspberries
Triple Raspberry Sauce, recipe follows
1
cup cold heavy cream
1
Tbsp sugar
1
tsp pure vanilla extract
1
half-pts fresh raspberries
½
cup sugar
1
cup (12-oz jar) seedless raspberry jam
1
Tbsp framboise liqueur
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Directions

Step 1

Preheat the oven to 180ºF.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Sweetened Whipped Cream (makes 1 cup): 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!

Step 7

Triple Raspberry Sauce (makes 2 cups): 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.

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