Stone-Fruit Pavlova

This pavlova is a great way to show off fruit that's at its peak, plus it's super-adaptable. The easy-to-make meringue, which is crisp outside and marshmallow-like inside, can be topped with any assortment of stone fruits and berries that are ripe and ready. Bonus points for the fact that this impressive summer dessert requires just 25 minutes of active prep time.



Ingredients


  • Meringue
  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 teaspoons cornstarch, sifted
  • 1 teaspoon almond extract
  • 1 teaspoon white-wine vinegar
  • Whipped Cream & Topping
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 pounds stone fruit, such as apricots, nectarines, peaches, plums and/or pluots, sliced
  • 1 cup berries, such as blueberries or blackberries
  • 1 tablespoon Cointreau

Preparation

  • Prep
  • Ready In
  1. To prepare meringue: Preheat oven to 250°F. Line a baking sheet with parchment paper.
  2. Beat egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add sugar 1 tablespoon at a time, beating until the mixture is stiff, shiny and smooth, about 5 minutes. Sprinkle cornstarch, almond extract and vinegar over the whites and use a spatula to gently but thoroughly fold it all together.
  3. Spoon the meringue mixture onto the center of the prepared pan. Using the back of a spoon, gently spread it outward into a 12-inch circle, building the edge up slightly and smoothing the center down so there is a bowl-shaped dip.
  4. Bake the meringue until dry on the outside and a creamy tan color, about 1¼ hours. Turn off the oven, crack the door, and let the meringue cool completely, about 1 hour. (It's OK if it cracks a little while it cools.) Carefully remove the paper and gently place the meringue on a flat serving plate.
  5. To prepare whipped cream, assemble & serve: Just before serving, beat cream and vanilla in a mixing bowl with an electric mixer on medium speed until soft peaks form.
  6. Fill the center of the meringue with the whipped cream, arrange fruit on top and drizzle with Cointreau.
  • To make ahead: If it's not humid, store cooled meringue (Steps 1-4) in an airtight container or well wrapped for up to 1 day. If it is humid, assemble pavlova and serve shortly thereafter.
  • Equipment: Parchment paper

Comments

Popular posts from this blog

THANKSGIVING BUTTERNUT SQUASH SALAD WITH ROASTED BRUSSELS SPROUTS, PECANS, AND CRANBERRIES

Parmesan Tomato Zucchini Bake

EASY PIZZA KNOTS RECIPE – VIDEO