Blueberry Pavlova



Author Notes: Pavlovas, which are comprised of nothing more than egg-white meringues, whipped cream and fresh berries, are some of the lightest, and most attractive, desserts around. Though they look very pinkies-up, they are actually pretty simple to prepare, but you should keep a few things in mind – if you don’t fully separate the yolks from the whites, the meringue won’t whip into peaks. I know this, because I had the smallest bit of yolk in my first batch, and the mixture refused to cooperate. Also, for my fellow Floridians, be wary of humid weather – it has a tendency to make the meringues “fall.” Recipe adapted from Gwyneth Paltrow.Virginia a la Mode

Serves: 6-8

Ingredients

  • 4 egg whites
  • 1/2 teaspoon white vinegar
  • 3/4 cup sugar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cups fresh berries

Directions

  1. Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form.
  2. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each, or simply spread the entire meringue into whatever shape you desire – for a more dramatic preparation. Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
  3. Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues. Top with juicy blueberries (or whichever combination of berries you desire), and serve.

More Great Recipes:
Egg|Blueberry|Milk/Cream|Vinegar|Summer|Easter|Spring|Gluten-Free|Dessert

Reviews (2) Questions (0)

2 Reviews

Mojolyn July 11, 2012
One more comment. Instead of whipped cream I used 8 oz. marscapone cheese thinned with milk and sweetened with sugar and 2T Jack Daniels Tennessee Honey. Rich and wonderful.
 
Mojolyn July 11, 2012
This recipe needs a few more details: how much salt? What's the starting oven temperature? I made it today and it worked, after I baked the meringues for an extra half hour.