Pavlova: Summer Favorite Dessert
This eas
y and delicious can be the highlight of a diner when you have company!
This is the simplest most delicious dessert you can make any time. Bien sure, summer fruits are great for topping but Lemon Curd or Mango marmalade can be delicious too in winter.
Trop bon!
Rubarb and Blackberries mini –individual Pavlovas
Meringue:
• 1/2 teaspoon cream of tartar
• 1 1/2 Tbsp cornstarch
• 1 1/2 cups powdered sugar
• 3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
• Pinch salt
Marmelade
• 1 cup frozen blackberries ( Tj’s)
• 3 Rhubarb bunch peeled and cut in 2 inch
• 1/4 cup sugar
Topping:
• Whipped Cream for topping
Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.. Stir the cornstarch into the sugar in a small bowl.
In a large bowl of mixer, fitted with whisk attachment, whip egg whites, cream of tartar and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible for about 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
Spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper.
With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. The interiors should have a marshmallow-like consistency. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
Place sugar, rhubarb and 1 Tbsp of water in a saucepan and cook until soft. Add blackberries and cook for 1 minute. Set aside to cool down.
Gently lift meringues from the baking sheet and cool on a wire rack.
Served topped with homemade whipped cream and rhubarb- blackberries marmalade.
