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Another Recipe Kitchen Tested by the Party Saviors

Berry Pink Pavlova

CATEGORY: Dessert
 
It tastes as good as it looks!
BerryPinkPavlova
SERVINGS:  12
PREP TIME: 30 min
COOK TIME: 60 min.
INGREDIENTS
3 egg whites (room temperature)
pinch of kosher salt
3/4 cup sugar
2 teaspoons cornstarch
(combine sugar and cornstarch into a small bowl)
3/4 teaspoon vinegar
1 teaspoon vanilla
1 pint heavy whipping cream
3-4 drops red food coloring
1/2 pint fresh strawberries, hulled and quartered
1/2 pint fresh black or Marion berries
(can also use raspberries and blueberries)

3 egg whites (room temperature)

pinch of kosher salt

3/4 cup sugar

2 teaspoons cornstarch(combine sugar and cornstarch into a small bowl)

3/4 teaspoon vinegar

1 teaspoon vanilla

1 pint heavy whipping cream

3-4 drops red food coloring

1/2 pint fresh strawberries, hulled and quartered

1/2 pint fresh black or Marion berries(can also use raspberries and blueberries)

DIRECTIONS
  1. Line a baking sheet with parchment paper.  Preheat oven to 250°.
  2. In the bowl of an electric mixer (fitted with a whisk attachment), place the egg whites and salt.  Beat the egg whites on high speed for 1 minute, or until firm. Keeping the mixer on high, slowly add the sugar and cornstarch mixture into the egg whites.  Beat another 2 minutes or until there are firm, shiny peaks.
  3. Remove the bowl from the mixer and, with a spatula, gently fold in the vinegar and vanilla.  
  4. Pile the meringue into the middle of the parchment lined baking sheet. Use the spatula to smooth the mixture into a circle approximately 8-inches in diameter and 1-1/2 to 2 inches high.  Bake for 1 hour. Let cool completely, about 1 hour.  The pavlova will be crisp on the outside and soft on the inside.
  5. In a medium sized bowl, whip cream. When the cream starts to thicken add the drops of red food coloring one at a time to make a soft pink color.  Continue whipping cream until firm, but don't over beat.
  6. Using a sharp knife GENTLY break the top of the pavlova to create a shallow bowl for the cream.  Leave the broken pieces in the top of the pavlova. The crispy outer skin adds a nice crunch.
  7. Spoon the whipping cream onto the top of the pavlova, completely filling the top.  Spoon the berries over the whipping cream.