Easy Pavlova with Berries & Cream
Don't tell us to "go big or go home." We'll do both, as we did with this dramatic dessert, a Berry and Cream Pavlova. We took the traditional, measly, single-layered pavlova and turned it into a meringue masterpiece. All that, and we did it at home. Egg Whites were beaten stiff crisp-on-the-inside, soft-on-the-inside shells were baked and cream was whipped, resulting in stacked layers of airy, marshmallow-like meringue, mounded with sweet clouds of cream and fresh berries.
Bite Me Bit
"For your information, little girl, whipped cream isn't whipped cream at all unless it's been whipped with whips. Everybody knows that."
4 egg whites
pinch of kosher salt
1 cup sugar (divided)
1 tsp cornstarch
1 tsp white vinegar
1½ cups whipping cream
½ cup icing sugar
3 cups assorted fresh berries sliced strawberries, raspberries, blueberries, blackberries
1) Preheat oven to 300ºF. Line 2 baking sheets with parchment paper. Trace three 8-inch circles on the sheet of paper. Flip the parchment over so your meringue won't touch the ink.
2) For the meringues, place the egg whites and salt in the clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4 cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into the egg whites. Spread meringue into pre-drawn circles approximately 1/4 inch thick. Level the tops of each circle with the back of a spoon. Bake for 1 hour, turn oven off and open door slightly, allowing meringues to cool inside the oven for 30 minutes.
3) For the filling, using the whisk attachment of an electric mixer, whip cream and icing sugar on high speed until thickened.
4) To assemble, place 1 meringue layer on serving dish. Spread evenly with 3/4 cup whipped cream followed by 1 cup mixed berries. Repeat with remaining meringue layers, finishing with whipped cream and berries on top.