This crisp, white meringue-layered, filled with whipped cream and fresh fruit is an elegant dessert. Named for the Russian ballerina, Pavlova.
Voila! Now several decades later, we can still enjoy this wonderful after dinner treat.
4 large egg whites at room temperature
1 cup granulated sugar
Directions: The Day Before
– Preheat oven to 200 degrees F.
– Line a baking sheet with parchment paper
– In a kitchen aid mixer, using the whisk attachment on high, beat egg whites until stiff but not dry.
– Gradually add sugar 1 tablespoon at a time, beating well after each
– Using a piping bag, create circles on the parchment paper. Working
from the center, using a swirling motion, go increasing the height
of the ingredient (much as you would do if you were serving a soft serve ice cream).
– Bake for 2-3 hours.
– Turn oven off and leave meringues inside the oven until the next day.
1 pint heavy cream
1/4 cup of powdered sugar
– In a small bowl, beat the heavy cream with sugar until stiff peaks
appear. Do not overbeat.
– Place the meringue on top of the Chantilly cream and decorate with
fresh strawberry, raspberry and blueberry.
Savor your Pavlova!