Food & Drink Magazine

Doubleberry Pavlova

By Veronica46

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With Berry season in full swing, I thought it would be wonderful to post this recipe. The blueberries  and strawberries can be replaced with other berries, if desired. You should always try a recipe once the way it was written, then change it up any way you like. Make it your own. However, you should always give credit. The inspiration for this delectable master piece is none other than Nigella Lawson. She used peaches in hers. I wasn’t particularly happy with the peaches at my local market. These blueberries and strawberries are now in season and reasonably priced. I love both berries they are a wonderful in just about everything.

 

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Doubleberry Pavlova

Ingredients:

The Meringue
6 egg whites
Pinch of salt
2 cups superfine sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract

The topping
1-pint berries cut into bite size pieces, I used strawberries and blueberries
½ cup water
4 Tbsp confectioners sugar
1 Tbsp cornstarch

The whipped cream
2 cups of heavy or whipping cream
3 Tbsp confectioners sugar

Directions:

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and draw a rough circle using a round pan the size you would like and flip the parchment over making sure you can see the trace on the other side.

Whisk the egg whites and salt until small peaks form. Add the sugar a little at a time until incorporated. Add vinegar, vanilla and cornstarch mix until just combined. Mound the meringue mixture in the middle of the circle. Flatten the top and smooth the sides. Cook for 1 ¼ to 1 ½ hours. The meringue should have risen and cracked all over. Turn the oven off, open the oven door and remove the Pavlova when it has completely cooled.
To make the topping, in a saucepan combine blueberries, sugar and water and Cook on medium until blueberries start to burst. Add cornstarch and mix to combine. This should thicken as it cooks. Whip the cream until thickened and add the sugar to combine.

To assemble, invert the Pavlova and remove parchment. Pile the whipped cream on the meringue spreading to the edge. Pour the blueberry sauce over the top of the whipped cream.

 

Peace be with you,

Veronica

 


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