Summer Berry Pavlova

Almost every pavlova recipe begins with a brief history of the dessert, each one with a reference to its contested origin of either Australia or New Zealand. What is not contested, however, is the beauty and absolute deliciousness of this dessert. 

Making pavlova requires a bit of patience and could entail a few episodes of trial and error (it was not until my third attempt that I began to see decent results). This patience will be rewarded with the most luxurious of desserts that I think you would come back to every summer (to showcase those summer berries) or whenever the mood strikes.  

Summer Berry Pavlova 

Makes about 4 servings 

2 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1/2 cup granulated sugar

1/2 tbsp cornstarch 

whipped topping

raspberry sauce 

fresh summer berries such as raspberries, strawberries and red currants

For the whipped topping:

1/2 cup heavy whipping cream 

2 tbsp sugar

For the raspberry sauce:

1 cup fresh raspberries

1/4 cup water

1 1/2 sugar 

1. Set the oven to 275 degrees F. Line a baking sheet with parchment paper, and set aside. 

2. Add the egg whites, salt, and cream of tartar to a stainless steel mixing bowl. Whisk at medium speed for about 3 minutes until foamy. Slowly increase the speed of the mixer to high, while adding the sugar and cornstarch. Continue to whisk until the mixture forms stiff peaks. 

3. Carefully spoon the mixture unto the parchment paper-lined baking sheet to form a raised circular disc of about 1 1/2 inch to 2 inches high. Place in the oven, and reduce the oven temperate to 250 degrees. Bake for 1 hour. Turn off the oven and let the pavlova cool completely. Once cooled, gently lift off from the parchment paper and place on a serving dish. Top with cream, raspberry sauce and fresh fruit, as desired. 

For the whipped topping: Whisk the whipping cream with an electric mixer. As it thickens, add the sugar and continue to whisk until just firm. 

For the raspberry sauce: Place all of the ingredients in a saucepan, and bring to a gentle boil. Stir well, crushing the raspberries as you go. Cook over a gentle simmer for about 3 to 4 minutes until the sauce thickens slightly. Remove from the heat and pass through sieve, discarding the seeds and pulp.