Almond Pavlovas with Summer Berries and Vanilla

Meringue is a standard feature in my ‘pastry’ repertoire because it’s extremely easy to whip up with an electric mixer and once it’s in the oven, you can set a timer and forget about it.  Also known as a “pavlova”, after the famous Russian ballerina for whom the dessert is named, the French meringue is spooned out in large dollops and baked in a slow oven.  The result is a firm exterior shell with a soft, marshmallow-like interior that makes a perfect bed for ripe summer berries and a touch of vanilla whipped cream.  The meringues hold up very well in a sealed container for 2-3 days and are a breeze when entertaining, whether individually portioned or family size.

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 65 minutes

Makes 4 individual servings

 

Ingredients:

4 egg whites, room temperature

1 cup superfine or caster sugar*

1 pinch sea salt

1 tsp. cornstarch

1 tsp. white vinegar

1 vanilla bean, divided (or 1 tsp. extract)

¼ tsp almond extract (optional)

¼ cup sliced almonds

1 cup heavy cream

2 cups (500g) mixed berries (currants, cherries, strawberries, blueberries, raspberries, blackberries)

*If you don’t have caster sugar, add regular granulated sugar to a blender or food processor and buzz for about one minute until superfine.

Technique:

• Preheat oven to 250˚F.
• Using an electric mixer, whisk the whites and salt on medium speed (5) until soft peaks form; gradually add sugar and increase speed slightly.  Scrape down the sides of the bowl so all the sugar gets incorporated.  Continue to whisk while sprinkling in the cornstarch, vinegar, almond extract and half the vanilla.  Peaks should be stiff and glossy.
  
• On a clean silpat, make four equal piles of meringue; use the back of a spoon to even them into round discs no larger than 5” in diameter.  Sprinkle with sliced almonds and bake for 60-70 minutes.  Allow them to cool gradually with the oven door open.  Cool completely and store in an airtight container for up to 3 days.
  
  
• Whip the cold cream and remaining half vanilla bean.  With a long thin knife, cut off the top half of each pavlova (don’t worry if they crack a little).  Add berries to the bottom half, followed by a big dollop of whipped cream.  Stick the top back on the cream and serve.