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Mixed Berry Pavlova Recipe

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This recipe for Mixed Berry Pavlova, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barefoot Contessa
Added: Thursday, November 22, 2007


4 Extra-large egg whites, at room temperature

Pinch of kosher salt

1 cup cornstarch

1 tsp. White wine vinegar

1/2 tsp. Pure vanilla extract

Sweetened Whipped Cream

1/2 pint fresh strawberries, hulled and sliced

1/2 pint fresh blue berries

1/2 pint fresh raspberries

Tripe Raspberry Sauce

Preheat oven to 180. Place a sheet of parchment paper on a sheet pan. Draw 9 inch circle on the paper, using a 9-inch pie plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you will not get a pencil mark on the meringue).

Place the egg whites and salt in the bowl of an electric mixer fitted with a 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 circle, making a rough disk.

Bake for 1 1/2 hours.

Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, 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 1/2 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 cold heavy cream
1 tbsp. sugar
1 tsp. 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!

Triple Raspberry Sauce
1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-oune jar)
1 tbsp. framboise liqueur

Place the raspberries, sugar, and 1/4 cup water in a small sauce-pan. Bring to a boil, lower heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Personal Notes:
Personal Notes:
This recipe is from Ina Garten, Barefoot Contesa.




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