Classic Summer Fruit Pavlova
Serves 8-10 people
Required Equipment: Standing Mixture with whisk attachment, baking sheet, parchment paper.
6 large egg whites (180ml or approx. 6 fluid ounces), MUST BE room temperature
a pinch of salt
2 cups (360g) caster sugar** or “super-fine” sugar
2 teaspoons corn starch
1 teaspoon vinegar
1 cup heavy cream whipped to soft peaks,
or alternatively 11/2 -2 cups high quality, thick (I like Siggi’s brand) greek-style yogurt
4 cups sliced summer stone-fruit or berries
1 recipe raspberry sauce *(recipe follows)
powdered sugar to garnish if extra sweetness required/desired for fruit
Method:
Preheat oven to 350F (or 400F depending on your oven).
Wipe the inside of mixer bowl w vinegar and dry w paper towel). Whip egg whites in clean mixer bowl with a pinch of salt for approximately 10 minutes to stiff peaks (stiff enough to hold over your head!). Start slow speed and gradually increase to medium high; be careful not to over mix.
Start whisking sugar one tablespoon at time allowing sugar to incorporate before adding more. Continue until egg whites thick and glossy, whisk in the cornstarch and vinegar.
Mound the meringue on to a parchment lined baking tray. If you need to draw a 8” circle on the parchment to use as a guide so that you are able to create a smooth even circle of meringue on the tray. Draw smaller circles if making individual pavlovas.
Place hot oven for 5 minutes then turn the oven down to 250F and continue baking 45-60 minutes (depending on your oven and the weather) until crunchy crust on the outside with marshmallow-y texture in the center. Cool completely until cool then gently remove from parchment paper and place on serving platter.
Spread top of meringue with whipped cream or yogurt (flavor with honey, lemon zest and grated ginger if desired). Here you can cover your mistakes (like cracks if necessary) and then arrange fruit. Dust with powdered sugar and drizzle with *raspberry sauce*.
*Raspberry Sauce / Makes about 11/2 cups
2 ½ cups raspberries (fresh or frozen)
¼ cup sugar syrup (1 cup water, ½ sugar Boil until clear. Cool)
1 tablespoon lemon juice
1 teaspoon triple sec
Puree all ingredients in blender or food processor. Push through a fine mesh strainer to remove seeds. Refrigerate.
**Note on Caster Sugar
Caster sugar is an extra-fine sugar that is used in the British and European pastry and cake recipes. You can find it at Central Market or other gourmet stores like Sur La Table as well as mail-order from King Arthur.
“Extra-Fine” Sugar is sold by Domino Sugar at most supermarkets but is usually only on the shelves seasonally, so when I see it I stock up. It usually comes packaged in a plastic cylinder with a pour top not in a paper sack like regular sugar.
If you cannot find either of these products you can take regular sugar and pulse in the Cusinart just a few seconds to grind it to a slightly finer granulation.
Meringue can be made with the same amount of regular sugar, however without the “extra-fine” sugar granulation it will be hard achieve the same results of a crisp outside and marshmallowy inside. The resulting meringue will tend to be drier and more brittle.
Tip! Use up the left-over yolks to make a quick pasta carbonara dish for dinner
This recipe was featured in the August 2020 Issue of River Oaks Living - see below…..
