Summer Berry Pavlova
Serving 4-6
Meringue
6 egg whites
1 cup granulated
sugar
½ tsp salt
½ tsp white wine
vinegar
Topping
2 cups assorted berries (raspberries,
blueberries, strawberries,
currants)
2 Tbsp confectioner’s sugar
½ tsp pure vanilla extract
1 cup heavy cream
Preheat oven to 300°F. Using a pencil, draw around
a dinner plate on parchment. Whisk the egg whites
until they form stiff peaks, then whisk in the sugar,
1 tablespoon at a time, until the meringue looks
glossy. Add the vinegar and salt and beat until the
meringue forms stiff peaks. Spread the meringue
inside the circle. Bake for 1 hour, then turn off the
heat and let the meringue cool completely inside the
oven. When the meringue is cool, mix the berries
together with confectioner’s sugar. Add the confec-tioner’s
88
WBM july 2019
sugar and vanilla to the cream and whip until
thick. Spread the cream even over the meringue and
place the berries in a circular pattern on top.
