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Mixed Berry Pavlova




Source of Recipe


Ina Garten, Food Network


Recipe Introduction


My MIL, Jo made this for us and it was amazing. Be sure to make it when the berries are in season. You can also do this as individual pavlovas. Make sure to make the Triple Raspberry Sauce ahead of time!


Recipe Link: http://www.foodnetwork.com/recipes/ina-garten/mixed-berry-pavlova-recipe.html

List of Ingredients




PAVLOVA & FRUIT:
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries

SWEETENED WHIPPED CREAM:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

TRIPLE RASPBERRY SAUCE:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur


Recipe



PAVLOVA AND FRUIT:
Heat the oven to 180 degrees. With a pencil, draw a 9-inch circle on a piece of parchment paper cut to fit a sheet pan. Place the paper on the pan pencil side down.

Beat the egg whites in the bowl of an electric mixer with the whisk attachment on high until firm. Slowly add the sugar while still mixing until the whites form firm, shiny peaks. Remove the bowl from the mixer. Sift the cornstarch into the whites, add the vinegar and vanilla and fold in gently. Spread the meringue into the circle, spreading out to the penciled edges. Make a slight indention in the center to hold the fruit. Bake for 1 1/2 hours. Leaving the oven door shut, turn the oven off and let cool completely in the oven – about 1 hour.

SWEETENED WHIPPED CREAM:
Whip the cream with an electric mixer until thickened. Add the sugar and vanilla and beat until firm peaks form. Do not overbeat!

TRIPLE RASPBERRY SAUCE:
Put the raspberries, sugar and 1/4 cup of water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Process this mixture, the jam and the Framboise in a food processor or blender until smooth and refrigerate.

ASSEMBLY:
Place the meringue onto a serving plate and spread the whipped cream over the top. Mix the strawberries, blueberries and raspberries in a bowl and mix with 1/2 cup of the Triple Raspberry Sauce. Spoon on top of the whipped cream, leaving a border of the cream. Serve immediately with extra raspberry sauce on the side.

Serves 6.