Pavlova with Summer Berries

Lobster Picnic

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This dessert from our Lobster Picnic Dinner Party showcases the beauty of summer berries with a light, crispy, and chewy meringue.

Meringue can be fickle, especially in the summer. It can weep, crack, or get soggy. But there are a few keys to making a Pavlova that can help counteract this:

• Slowly add the sugar in small increments and make sure it’s fully incorporated between each spoonful. Meringue can weep if the sugar hasn’t fully dissolved. A good test is to rub a little meringue between your fingers to feel if there’s any grit.

• The addition of an acid (vinegar, lemon juice, and tartar) helps stabilize the protein structure of the egg whites.

• Cornstarch helps to absorb moisture and creates a more stable structure. Use it sparingly as too much can create a chalky texture.

• Whisking the meringue at a medium-high speed helps create a more stable meringue than going full blast.

• Preheat the oven to 275º and right when you add the meringue to the oven, turn it down to 225ºF. The initial blast of heat will help the meringue set.

It’s okay if your Pavlova does crack, especially if you’re making it in the summer in a humid environment. Just cover it with more berries and whipped cream:)

Pavlova with Summer Berries
serves 4-6

Ingredients

• 150 g egg whites (about 5 eggs), at room temperature

• 1/4 tsp cream of tartar

• 250 grams (1 1/4 cups) granulated sugar

• 2 tsp cornstarch

• 1 tsp vanilla extract

• 1 tsp distilled white vinegar or lemon juice

• whipped cream

• summer berries

Equipment

• baking sheet

• parchment paper

• stand mixer with whisk attachment

• offset spatula

Preparation

1. Preheat the oven to 275ºF.

2. Line a baking sheet with parchment paper. If you’re using a rimmed baking sheet, flip it upside down and bake the meringue on the other side. (Then you can slide the meringue right onto a platter).

3. Using a stand mixer with the whisk attachment, whisk together the egg whites and cream of tartar on medium speed until soft peaks form, about 5 minutes.

4. Meanwhile, whisk the cornstarch and sugar together.

5. Turn the speed to low, and slowly add the sugar/cornstarch mixture, 1 to 2 tablespoons at a time. Allow it to fully incorporate between each addition. Repeat with all the sugar. This may take about 5-8 minutes.

6. Increase the speed to medium high. Whisk to glossy, stiff peaks that hold their shape when the whisk is inverted, about 2 minutes.

7. Add the vanilla extract and vinegar and beat for one more minute or until incorporated.

8. Spread the mixture into an 8” circle in the center of the parchment, leaving a few inches on all sides for the meringue to expand. Using a rubber spatula or offset spatula, form a shallow crater in the center of the meringue to create taller sides to hold the whipped cream and berries after it's baked.

9. Place in the oven on the middle rack, and turn the oven down to 225ºF. (Starting at a higher temperature will help set the meringue). Bake for 90 minutes or until the outside is dry and firm but pale in color. *If the meringue starts to brown or color at all, drop the oven temperature by 25ºF. Avoid opening the door as the change in temperature will cause it to crack.

10. Turn the oven off, and leave the door closed. Let the pavlova cool for at least three hours or overnight before serving.

11. Carefully slide the meringue off the parchment paper and onto a cake stand.

12. Fill the center with whipped cream and your favorite summer berries right before serving.

Questions about the recipes? Email britt@parisdiningclub.com