Roasted Berry Pavlova
I call this a "party pavlova" with a show-stopping presentation.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr 45 min
Total Time
4 hr 30 min
Servings
8 servings
Ingredients
- 4 large egg whites
- 1/8 teaspooncream of tartar
- 1 pinchKosher salt
- 1 cupsugar
- 1/2 teaspoonvanilla
- 12 ouncesstrawberries (hulled and halved)
- 12 ouncesraspberries
- 2 teaspoonsfresh lemon juice
- 2 tablespoonssugar
- 1 1/2 cupsheavy cream
- 1/3 cuplemon curd (or raspberry preserves)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 225º F. Line a baking sheet with parchment. Spray the parchment paper lightly with canola cooking spray and use a paper towel to wipe and evenly coat.
- 2
In the bowl of a stand mixer fitted with a wire whisk, beat the eggs with the cream of tarter and salt until foamy. High speed for .
- 3
Reduce speed to medium, slowly add in the sugar. Increase the speed to high and beat until stiff peaks form. . Add the vanilla in the last minute.
- 4
Dollop the meringue onto the baking sheet and spread into a 8 - 9-inch round or oval. Bake the meringue for . Turn off the oven, leaving the meringue in the oven for . Cool completely for at least
- 5
Preheat oven to 400º F.
- 6
Layer a baking sheet with 2 layers of foil. Toss half of the berries with lemon and sugar. Spread on the pan and bake for , until juicy. Cool completely.
- 7
In the bowl of a stand mixer fitted with a wire whisk, beat the whipped cream with the lemon curd until stiff peaks form.
- 8
7 Spoon the whipped cream onto the meringue shell. Top with the roasted berries and then the fresh berries.
Chef's Notes
Copyright: Chef Laura Bonicelli