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
1/8 teaspoon cream of tartar
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
- 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.
- 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.
Add 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.
Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch.
- Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 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.
- 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.
- Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form.
- Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately.