Because I’m such a tease…let me show you the dessert I made tonight for Father’s day…..
Pavlovas with mixed berries, kiwis & whipped cream-topped with a raspberry sauce= NOM.
Recipe for Raspberry sauce comes from Ina Garten- click here
My mom brought it over. What a treat!!
I made the meringues Saturday afternoon! I’ve recently started liking them- and now that I’ve made these I am smitten.
How the heck can something soo simple be soo dang good?
I was surprised they worked out! I was a bit terrified that I hadn’t whipped them to the stiff peaks stage. But I guess it worked out! The recipe said to bake them for an hour and a half-but I ended up only needing 40 mins. So make sure you check to see if they are dry to the touch and set! Make sure they don’t brown!
They absolutely SCRUMPTIOUS…..Pillowy clouds of light sweetness. The berries are perfect and the kiwi I added made the tang factor PERFECT. How I wished I made more than 1 for each of us….
Mixed Berry Pavlovas
(adapted from Martha Stewart’s Baking Handbook)
makes 6
meringue part:
-2 egg whites
-3/4 cup granulated sugar
-1/2 teaspoon pure vanilla extract
-confectioners sugar for dusting
creamy topping:
-2 cups assorted berries (I used blueberries, strawberries & raspberries–with kiwis too!)
-1/2 pint whipping cream
-1/2 teaspoon pure vanilla extract
-2 teaspoons granulated sugar
Directions:
1. Preheat oven to 200 degrees F. Line baking sheet with parchment paper & set aside. In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, sugar, and salt. Whisk constantly until sugar has dissolved and egg mixture is warm to the touch. This should take about 2-3 mins. Attach the bowl to the mixer and with the whisk attachment, beat on a medium high setting until you have stiff peaks. This should take between 4-8 mins. Beat in vanilla.
2. Using a large spoon, scoop six fluffy mounds of meringue onto the parchment paper. The mounds should be about 3 1/2 inches in diameter. Using the back of the spoon, form a well in the center of each mound, being careful not to make the center too thin.
3. Dust mounds with confectioner’s sugar. Bake until just dry to the touch but still white in color. They say it takes about an hour and a 1/2–but check half way through! Transfer sheet to a wire rack and let meringes cool completely before easing them off the parchment.
4. Make whipping cream- beat cream with 2 tablespoons of granulated sugar and add a 1/2 teaspoon of vanilla extract at the very end. Make sure it’s light & fluffy.
5. Spoon a dollop of the whipped cream on top of the meringues, then top with the mixed berries. I added a bit of the raspberry sauce my mom brought over. Holy yum.
hhhhhhhhhHEAVEN!!!!
