Ingredients: |
Ingredients: 4 Extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup cornstarch
1 tsp. White wine vinegar
1/2 tsp. Pure vanilla extract
Sweetened Whipped Cream
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blue berries
1/2 pint fresh raspberries
Tripe Raspberry Sauce
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Directions: |
Directions:Preheat oven to 180º. Place a sheet of parchment paper on a sheet pan. Draw 9 inch circle on the paper, using a 9-inch pie plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you will not 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 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 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
1 cup cold heavy cream
1 tbsp. sugar
1 tsp. pure vanilla extract
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!
Triple Raspberry Sauce
1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-oune jar)
1 tbsp. framboise liqueur
Place the raspberries, sugar, and 1/4 cup water in a small sauce-pan. Bring to a boil, lower 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. |
This recipe for Mixed Berry Pavlova is from