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Fresh Berry Pavlova

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Ingredients

Units Scale

Merengue:

  • 1 cup egg whites, or 8 eggs separated and using egg whites only
  • 1 1/2 cups granulated sugar
  • 2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 tsp kosher salt

Filling: (berries can be fresh or frozen)

  • 1 pt. organic blueberries
  • 1/2 pt. raspberries
  • 1/2 pt. strawberries
  • 1/3 cup sugar
  • 2 cups heavy whipping cream

Topping:

  • 1/2 pint each of fresh washed and dried strawberries, raspberries, and blueberries

Instructions

To Make the Merengue:

  1. Heat the oven to 325 and line two baking sheets with parchment paper.
  2. In a large standing mixer, add the cold egg whites and whip for a couple minutes or until they turn from clear to white. As soft peaks form, add the sugar and cream of tartar, continue to whip until stiff peaks form.
  3. Pour the stiff egg whites onto the separate parchment-lined baking sheets and make two equal circles and bake for one hour.
  4. Remove from the oven and allow to cool before slowly peeling off the parchment paper.

Meanwhile, while the Merengue Bakes, Make the Filling:

  1. Place the berries for the filling in a saucepan, along with the sugar, and simmer for 15 minutes. Turn off the heat and allow to cool completely before straining through a fine mesh sieve.
  2. In a large mixing bowl, whip the whipping cream until soft peaks form
  3. Slowly fold in the berry sauce, but don’t over mix, swirls of fruit and whipped cream are ok

To Assemble:

  1. Place one disk of merengue on a cake stand and dollop half of the berry whipped cream on top and spread in an even layer.
  2. Place fresh strawberries, raspberries and blueberries gently on top of whipped cream
  3. Repeat the process with the remaining merengue disk, whipped cream and fresh berries
  4. Serve immediately

Find it online: https://dinnerreinvented.com/recipes/fresh-berry-pavlova-is-a-delicious-dessert-of-layers-of-merengue-and-berry-infused-whipped-cream-and-topped-with-fresh-berries/