Pavlova Printemps

Pavlova Printemps
Just enough sweet in this meringue-based fruitful dessert.
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Ingredients
  1. Meringue
  2. Whipped cream
  3. Assorted berries – strawberries,
  4. blueberries, blackberries, raspberries
  5. Sliced kiwi
  6. Mint sprigs
  7. Meringue
  8. Makes 8 rounds.
  9. 2 egg whites
  10. ½ cup sugar
  11. ½ tsp cream of tartar
  12. ½ tsp cornstarch
  13. pinch kosher salt
  14. 1 tsp lemon juice
  15. 1 tsp vanilla
  16. Whipped Cream
  17. 1 cup heavy cream
  18. 1/3 cup sugar
  19. 1 tsp vanilla
Instructions
  1. STEP 1: Beat whites at medium speed until soft peaks form. Gradually beat in sugar, a few tablespoons at a time, until stiff peaks form.
  2. Increase speed and beat in rest of ingredients. Continue beating until glossy and satiny.
  3. STEP 2: Pipe meringue into 4-inch diameter circles onto parchment paper.
  4. STEP 3: Bake at 300°, 40-45 minutes. Cool.
  5. For meringues, your egg whites should be at room temperature (for more volume) and uncontaminated by yolk, grease, or water, else they won’t whip up. Also, never bother to make meringues on a humid day.
  6. Whipped Cream
  7. STEP 1: Chill the bowl and beaters in freezer for about 20 minutes.
  8. STEP 2: Beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form.
  9. STEP 3: Assembly: Layer meringues, whipped cream, and fruit. Top with mint sprigs.
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Rosie Hawthorne
Rosie Hawthorne is a blogger, gardener, wanderluster, and mother of three.  She learned to cook by watching Julia Child every Saturday afternoon on her 11-inch black and white TV with legal pad and pen in hand. For the Hawthornes, every meal is a celebration of life.

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