Roasted Berry Pavlova
Crisp, cloud-like meringue gives way to marshmallow softness beneath, crowned with ruby-red roasted berries that concentrate into jammy perfection. This showstopper dessert transforms simple ingredients into pure magic, ideal for celebrating summer's bounty or impressing dinner guests.
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