Pavlova: a cloud of a dessert!

July 1, 2016 § Leave a comment

Meringue has a reputation…a bit intimidating but oh-so-delightfully-crunchy on the outside and soft and chewy on the inside! Whether you’re already a fan or need some convincing, this recipe will most likely seal the deal! At SWEETTABLESCAPES, we decided to go for it, in spite of a lack of enthusiasm from the family.

Well, let’s just say that the feedback was overwhelmingly positive and that we probably had a few converts! The meringue-fresh fruit combo is a winning one and it looks stunning too! Give it a try next time you have a few leftover egg whites in need of a transformation!! This recipe is from Better Homes and Gardens. May 2016

IMG_2499You’ll need:

  • 1/8 teaspoon cream of tartar
  •  pinch salt
  • 1 1/2 cups sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon rose water or 1/2 tsp. vanilla
  • 2 1/2 teaspoons cornstarch
  • 4 cups sliced mango and strawberries
  • 2 tablespoons sugar
  • 1 1/2 cups whipping cream
  • 1/2 cup mascarpone cheese
  •  Edible pink rose petals

Directions:

  1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side.
  2. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. IMG_0047
    IMG_0048Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. IMG_0049
    Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch.IMG_0050
  3. Spread meringue over circle on parchment, building up edges slightly to form a shell. IMG_0051Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack.IMG_0052
  4. In a large bowl toss mango and berries with the 2 Tbsp. sugar. ( We used the blackberries, strawberries and raspberries we had on hand) Let stand 20 minutes.IMG_2497
  5. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. IMG_0053IMG_0054IMG_0055
  6. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately.IMG_2498IMG_2499
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