Hi ladies!

Pavlovas seem intimidating but they are very easy to make and look grand and elegant and your guests will be truly impressed. This one is with fresh berries and a delicious sweet cream topping. You can use any kind of berries – strawberries, blueberries, or other fruit like mango, pineapple, etc. The end result – YUM!

WATCH THE COOKING VIDEO:

 

YOU WILL NEED:

1 ½ pints of fresh berries

5 large egg whites at room temp

½ tsp salt

1 tsp white distilled vinegar

1 ½ cups sugar (we used a combo of 1 cup regular sugar and ½ cup tangerine sugar)

¼ cup sugar for the berry sauce

1 large lemon (you could also use orange or limes)

FOR CREAM:

1 ½ cups heavy cream, cold

½ cup mascarpone cheese, cold

 

TO MAKE:

Oven 350

Line baking sheet with parchment paper

In mixer with whip attachment, put egg whites and salt. Whip on high until foamy, about 2 minutes.

Add vinegar and 1 ½ cups sugar. Beat on high until stiff, glossy peaks form, about 8 minutes. Pour mixture in center of parchment paper in a blob and spread so it is a round circle with a well in the center, like a large bowl. NOTE: The form you shape it is the form it will come out to be. It just hardens in the oven, so make sure it’s pretty!

Put in the oven and immediately run heat down to 225. Bake for 1 ½ hours. While baking, make the berry sauce and cream:

SAUCE:

In small saucepan, add ½ pint berries and ¼ cup sugar. Add zest of 1 lemon and juice of ½ the lemon. Cook on medium heat until sugar dissolves. Press berries down with back of spoon until mushy. It should look like jam. Strain the mixture through fine strainer over a bowl, pressing down the mixture. Discard leftover seeds and stuff in the strainer. Stir in ½ pint berries. Set aside.

CREAM:

In mixer, add the heavy cream and mascarpone cheese. Start mixer on low but turn to high once it starts to thicken. Beat till smooth and firm, about 3 minutes. Put in bowl and cover and store in fridge.

When ready to serve:

Gently fold berry sauce into cream mixture. Spoon into center of the meringue and garnish with the remaining ½ pint of berries and fresh mint leaves if you like.

 

PINK APPETIT!