My friend Maggie ADORES pavlova. I also ADORE pavlova. So when she asked me make one and photograph it for Eat Boutique, I was all over it. Light as air, crunchy, creamy, slightly sweet and ethereal. Cram it all in your mouth and you will not want to wake up from this dream of a dessert. A great way to get your daily allowance of fresh fruit…and whipped cream too.
Meringue, topped with whipped cream and fresh summer berries. It’s a beautiful, elegant dessert that serves a large crowd.
Whip up the egg whites till soft peaks form, combine cornstarch & sugar in a separate bowl and slowly add to the egg whites.
Add vanilla and keep beating till you get a lovely stiff glossy meringue.
Make individual nests, or one large pan.
All components can be made & prepped ahead of time and assembled just before serving.
My friend Jill flexing her biceps. She made individual servings to bring to a dinner party.
Add whipped cream and top with fresh berries. I tossed them first in a bit of our homemade maple syrup.
You have to make this at least 10 times this summer…it’s THAT good and THAT easy. Use any fresh fruit you wish.
This is sooooooo good, that I had seconds…
Serves 8 (I doubled this recipe to make one big rectangle)
Adapted from Gwyneth Paltrows recipe in her book, “My Father’s Daughter”
- 4 organic large egg whites
- Pinch fine salt
- 1/2 teaspoon white vinegar
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1-1/2 cups fresh blueberries and strawberries, or any fresh fruit, plus more for serving
Preheat the oven to 350°F.
- Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form.
- Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each. (I made a big rectangle on a cookie sheet). Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
- Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar.
- In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. (I tossed the berries in some homemade maple syrup). Evenly distribute the cream on the meringues, filling in the indentations. Top with juicy blueberries (or any seasonal fruit) and serve.