Cream of the Crop

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


photo 2– Beat until thick and glossy.

– 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). 

cook– Bake for 2-3 hours.

– Turn oven off and leave meringues inside the oven until the next day.

Assembly Day

Chantilly Cream


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.

To ensemble.

– Place the meringue on top of the Chantilly cream and decorate with

  fresh strawberry, raspberry and blueberry.

Savor your Pavlova!

Chef Denise


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