Thursday, July 1, 2010

Summer Berries

I had an early morning yesterday. By nine o'clock I was at a local produce store watching them unload a fresh assortment of berries. My mouth watered, just at the sight of them and knew that today was the day to bake.

Saveur magazine

4 egg whites, at room temperature
A pinch of salt
1 cup + 2 tbsp superfine sugar
2 tsp cornstarch
1 tsp white vinegar
Few drops vanilla Extract
1 1/2 cups heavy cream
A whole bunch of fresh berries

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper, then trace a 10 inch circle on the paper; set aside. Put the egg whites and salt into the clean bowl of a standing mixer fitted with a whisk and beat on medium-low speed until frothy, about 2 mins. Increase speed to medium-high and beat until whites form stiff but not dry peaks, 2-3 mins. Gradually add sugar while beating, then increase speed to high and beat until stiff and glossy, 3-5 mins. Sprinkle cornstarch, vinegar, and vanilla over whites, then gently fold in.

2. Fill traced circle with meringue, smoothing top and sides. Put meringue in middle of oven and reduce heat to 300 F. Bake for 1 hour. Turn off oven and leave meringue inside until completely cool, about 4 hours.

3. Remove paper and place meringue on a cake plate. Whip cream and a little sugar to soft peaks, then pile on top of meringue. Arrange cut fruit over whipped cream. Slice pavlova into wedges to serve.

Sweet, hope.


  1. Oh my goodness, THIS LOOKS AMAZING!!! Im sure it tastes just as good as it looks! Im definitely going to give this recipe a try....

  2. To be safe don't make it on a wet or humid day and if I were you, I would bake it for an extra 20 mins. Good luck.