Recipe for the month: Mixed Berry Pavlova

Pavlova is an absolute gorgeous dessert and quite simple to make…. Rustic to look at and perfect for summer. I used strawberries and raspberries for flavor and it complemented well with whipped cream and the meringue… the whole texture is fantastic. I am quite happy with myself with the way it’s turned out and I begin to wonder if this has become the end to all my cakes… haha.. kidding!!!

Before I move on to the recipe I’d like to salute all the food bloggers around the world… I have to say the effort behind their blog is tremendous… there has to be perfect lighting… take pictures in different angles… edit the pictures…typing out the recipe... all this requires a lot of time, energy and patience… so thanks to all those amazing food bloggers and food stylists who inspire people like me to keep experimenting their recipes and keep clicking away!!

So let’s move on to the recipe for the show stopper…

 

 

Recipe is adapted from Food Network. Click here for the original recipe.

Ingredients

• 4 large egg whites (room temperature)
• Pinch of salt
• 1 cup sugar
• 2 teaspoons corn flour
• 1 teaspoon white vinegar
• 1/2 teaspoon pure vanilla extract
• 1/2 pint fresh strawberries, hulled and sliced
• 1/2 pint fresh raspberries
• Triple Raspberry Sauce (enough to coat the berries)
• 1 cup cold whipped cream (already prepared)
• 1 teaspoon pure vanilla extract

For the raspberry sauce

• 100gm fresh raspberries
• 1/2 cup sugar
• 5 to 6 tablespoons seedless raspberry jam     

Method:

Preheat the oven to 180 degrees F.

Place a sheet of baking paper on a baking pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl and beat it on high speed until firm, about 1 minute. Then slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, add the corn flour onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the baking paper and smooth it within the 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 on the inside. I baked two smaller ones to sandwich both with whipped cream. So my meringue turned out thinner.

For the raspberry sauce: Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam into the bowl of a food processor process until smooth. Chill.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries and raspberries in a bowl and toss with raspberry sauce, just 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.

Tips

·         To save time make the raspberry sauce the previous day.

·         You can even bake the meringue the previous day and store it in a airtight container.

·         Use fruits of your choice… sliced bananas… just passion fruit… kiwi

All images are clicked by me