This fabulous dessert, by Ina Garten, looks impressive, and it is. I have modified it so that it is easy to make; there are a few steps, but nothing that you can’t handle, trust me. The final result is the crowning glory of a wonderful summer meal. I like to serve this on the Fourth of July, for obvious reasons. it is light and delicious ad your guests will think you slaved for hours when you literally “whipped” it up with ease!
- 4 extra-large egg whites, at room temperature
- Pinch of kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
- Sweetened Whipped Cream (see recipe)
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- Triple Raspberry Sauce (see recipe)
- Preheat the oven to 180 degrees. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then cut it out ad place it on a baking sheet.
- Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, for about 1 hour. It will be crisp on the outside and soft inside.
- Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries, and raspberries in a bowl and toss with about ½ cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
Sweetened Whipped Cream:
- 1 cup of cold heavy cream
- 1 tablespoon of sugar
- 1 teaspoon of pure vanilla extract
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!
- NOTE* If you find yourself having trouble with this, you can use any store bought ready-made version. Whipped cream takes practice and I have used the one that comes straight out of the an, and no one can tell the difference!
Triple Berry Sauce:
Triple Raspberry Sauce (Makes 2 Cups)
- ½ pint of fresh raspberries
- ½ cup of sugar
- 1 cup of seedless raspberry jam (12-ounce jar)
- 1 tablespoon framboise liqueur
Place the raspberries, sugar, and ¼ cup of water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.