Happy Summer Solstice! If you’re like us, you’ll want to celebrate the season by using the bounty of summer berries that have recently arrived at the farmers’ market. If you can find them, fresh currants or edible blossoms make an especially lovely garnish for this dramatic dessert.
Pavlova with Summer Berries
- 4 egg whites
- 1 Tbs. cornstarch
- 1 cup (8 oz./250 g) sugar
- 1 tsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 cup (8 fl. oz./250 ml) heavy cream
- 3 cups (12 oz./375 g) assorted fresh fruit (such as blackberries, sliced strawberries and pitted and halved cherries)
1. Position a rack in the lower third of an oven and preheat to 300°F (150°C). Draw a 9-inch (23-cm) circle on a sheet of parchment paper. Turn the parchment paper over and place on a baking sheet.
2. In a bowl, using an electric mixer on medium speed, beat the egg whites until well mixed. Sprinkle the cornstarch over the whites and continue to beat until the whites are white and foamy. Raise the speed to high and very gradually add the sugar, beating until stiff, shiny peaks form. Quickly beat in the lemon juice and vanilla. Spread the meringue inside the circle drawn on the parchment, building up the edges slightly to form a rim.
3. Bake until the meringue is crispy, about 40 minutes. Turn off the oven and open the door. When the meringue is completely cool, remove it from the oven. Remove the parchment paper from the meringue. Place the meringue on a serving plate.
4. Using the electric mixer, whip the cream until soft peaks form. Spoon about three-quarters of the cream into the hollow of the meringue. Top with the berries. Cut into wedges and serve, passing the remaining whipped cream at the table. Serves 6 to 8.
Couples will find recipes and ideas to make every gathering memorable in our brand-new Newlywed Entertaining Cookbook.