A pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. The meringue is crisp on the outside and marshmallow-like on the inside. I top it with a whipped cream laced with lemon curd. Then a layer of roasted berries and finally, a layer of fresh berries. I decided to roast the berries in lieu of topping the whipped cream with jam (which is often included in recipes).
It’s best to assemble this right before serving. Once the meringue is topped, it will become soggy quickly. It’s a perfect recipe for a summer get together!
If you are having problems with access: Log in or Join Here!
Step by Step Instructions
Roasted Berry Pavlova
Ingredients
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 1 pinch Kosher salt
=====
- 1 cup sugar
- 1/2 teaspoon vanilla
=====
- 12 ounces strawberries hulled and halved
- 12 ounces raspberries
- 2 teaspoons fresh lemon juice
- 2 tablespoons sugar
=====
- 1 1/2 cups heavy cream
- 1/3 cup lemon curd or raspberry preserves
Instructions
- Preheat oven to 225º F. Line a baking sheet with parchment.
- 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 2 minutes.
- Reduce speed to medium, slowly add in the sugar. Increase the speed to high and beat until stiff peaks form. 7-8 minutes. Add the vanilla in the last minute.
- Dollop the meringue onto the baking sheet and spread into a 8 - 9-inch round or oval. Bake the meringue for 1 hour and 45 minutes. Turn off the oven, leaving the meringue in the oven for 1 hour. Cool completely for at least 2 hours
- Preheat oven to 400º F.
- 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 10 minutes, until juicy. Cool completely.
- In the bowl of a stand mixer fitted with a wire whisk, beat the whipped cream with the lemon curd until stiff peaks form.
- 7 Spoon the whipped cream onto the meringue shell. Top with the roasted berries and then the fresh berries.
Print - members only. Please log in or JOIN HERE!
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Vegetarian Chickpea Tagine
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Cashew Cream (plus options)
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...
Hey, Love this recipe! Thanks for sharing!