Pavlova with Mixed Berries

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Cuisinart original

A show-stopping dessert. This gorgeous creation needs to be eaten the day it is made (and best if that day is not humid!).

Ingredients

Meringue:

4            large egg whites

Pinch cream of tartar

Pinch kosher salt

1            cup granulated sugar

2            teaspoons cornstarch, sifted

1            teaspoon white vinegar

¼           teaspoon pure vanilla extract

½           teaspoon grated citrus zest

Topping:

3            cups mixed berries

¼           cup granulated sugar

1            recipe Whipped Cream (recipe follows)

 

Whipped Cream: 

1           cup heavy cream

2  to 4   tablespoons confectioners’ sugar, sifted

½          teaspoon pure vanilla extract

Pinch kosher salt


Nutritional information

Nutritional analysis per serving:  Calories 259 (49% from fat) carb. 28g pro. 2g fat 13g sat. fat 9g chol. 53mg sod. 31mg calc. 7mg fiber 1g

 

Instructions

  1. Preheat oven, with the rack in the middle position, to 350°F. Line a baking pan with parchment paper (if your baking pan is rimmed, invert it so you are using the bottom. This will make transferring the meringue easier once it has baked).
  2. Prepare the meringue. Put the egg whites, cream of tartar and salt into the Cuisinart® mixing bowl (make sure it is spotlessly clean). Attach the whisk, start on Speed 1 and very gradually increase to Speed 10. Whip until whites have formed soft peaks. While still whipping, gradually add the granulated sugar. Increase to Speed 12 and whip until stiff peaks have formed, about 8 minutes. Add the remaining meringue ingredients and gently mix on Speed 2 to combine.
  3. Transfer meringue to the parchment-lined baking pan. Shape into an 8-inch circle and, using a spatula or knife, scrape the sides upward (from the bottom of the meringue to the top) to create smooth edges along the sides of the meringue and little peaks at the top.
  4. Transfer to the oven and immediately reduce temperature to 200°F.
  5. Bake meringue for 1½ hours, until the edges and top are dry – the color should still be very pale. After the time has elapsed, turn off the oven, but leave the meringue in until it has cooled completely.
  6. While the meringue is cooling, prepare the berries. In a small to medium bowl, mix the berries and sugar. Allow to sit (macerate) until the meringue is fully cooled. Right before assembling, prepare the whipped cream. Put heavy cream into the Cuisinart® mixing bowl. Attach the whisk and begin mixing on Speed 1, gradually increasing speed to 12 and mix until thick, 40 seconds. Add the confectioners’ sugar, vanilla extract, and salt, being careful not to over-whip. Stop mixer once soft peaks form, about 40 seconds total.
  7. Assemble the pavlova. Put the baked meringue on desired serving dish/plate. Top with the whipped cream and then, using a slotted spoon, top with the berries. Drizzle the berry sauce around the plate if desired.
  8. Serve immediately.