Blueberry Strawberry Pavlova
Ingredients
3 egg whites, room temperature
1 tablespoon sugar
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 teaspoon cornstarch
1 cup blueberries
1 cup strawberries, sliced
1 cup heavy cream
Confectioners' sugar for dusting
Preparation
1
Grease and lightly flour a cookie sheet. Make an 8" circle on the sheet.
2
Beat egg whites in bowl until soft peaks begin to form. Gradually beat in sugar, 1 tablespoon at a time and salt. Add vinegar and vanilla and beat until stiff peaks form.
3
Sift cornstarch over the meringue; fold in. Spread on cookie sheet within marked circle; spoon higher on sides to form hollow.
4
Bake in preheated very slow oven, 250 degrees, for 1 hour. Turn off oven; do not open oven door, leave meringue in oven 3 to 4 hours or until cool. Loosen from sheet with long spatula. Place on serving dish.
5
Fill meringue with berries.
6
Beat heavy cream and 1 tablespoon sugar until stiff. Pipe cream over fruit. Dust lightly with confectioners' sugar.
Tools
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About
The confection pavlova is named after the Russian ballerina Anna Pavlova. It is typically filled with whipped cream and fruit.
Yield:
12.0 servings
Added:
Thursday, December 31, 2009 - 11:40pm
