Food Ventures
Makes 8 servings.
Preheat oven to 225 degrees F.
Prepare 18- by 13-inch rimmed sheet pan, lined with parchment paper.
Meringue
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup granulated sugar
Pavlova
1 pound strawberries, quartered and 1 cup raspberries – or substitute other diced fresh fruits, such as peaches, apricots, plums, mangos, blueberries or blackberries.
2 tablespoons granulated sugar, divided
1 cup heavy or whipping (35%) cream
¼ cup sour cream
Fresh basil or mint leaves, thinly sliced (optional)
Meringue: In a large bowl, using an electric mixer on medium speed, beat egg whites until foamy, about 1 minute. Add cream of tartar and beat for 60 to 90 seconds or until soft peaks form. Gradually add 1 cup sugar, beating constantly. Increase mixer speed to medium-high and beat for 4 to 6 minutes or until meringue is glossy and stiff peaks form.
Spread meringue in a 10-inch circle on prepared pan, mounding it slightly higher at the outside edge to create a nest shape. Bake in a preheated oven for 2-½ to 3 hours or until firm and dry. Turn oven off and let meringue cool in oven for 1-½ to 2 hours or as long as overnight.
Pavlova: In a medium bowl, combine strawberries, raspberries and 1 tablespoon sugar.
In another medium bowl, using an electric mixer on medium-high speed, beat cream, sour cream and the remaining sugar, until soft peaks form.
Carefully transfer meringue to a serving plate. Top with whipped cream, berries and basil (if using). Serve immediately.
Ann's Article:
Quick and Easy Sheet Pan Meals
Ann Hattes travels far and wide in search of interesting food adventures.