Mini Fruity Pavlova

  • Fruity Pavlova

    I heard a rumor that it’s spring, and since I’m an eternal optimist I am inherently forced to believe it.  The date says it’s spring, but Mother Nature must have one hell of a hangover because she’s still in massive hibernation mode.  It’s okay though, because I’ve found the remedy for winter weather: spring desserts.  Yep.  If you can’t feel it, bake it, baby.

    In addition to this totally tasty and pretty and light and fat-free and virtually guilt-free little ditty, I’m going to start ushering spring in with the Berry Orange Fool and maybe even a Healthy & Easy Peach Cake (which might be reaching a little far into summer, but it definitely sounds good.  A girl’s gotta dream.).  Spring must be in the air, because I admit to craving fruity and lighter desserts.  (Okay, that’s a bit of bullshit, because I’m also about to publish a post on Pecan Coconut Cheesecake- kind of the antithesis of “light”.  But you’ll understand when you try it.)

    So, pavlova.  I think of it like a slightly under baked meringue.  There’s something about the texture of a pavlova- crispy on the outside and chewy on the inside.  Irresistible and not even evil, especially with fruit on top.  A warm welcome to spring.

    Adapted from Ina Garten’s recipe…

    PAVLOVA:

    4 egg whites, at room temperature

    Pinch of salt

    1 cup sugar

    2 teaspoons cornstarch

    1 teaspoon vinegar

    1/2 teaspoon vanilla

    FRUIT SAUCE FOR TOPPING:

    2 cups strawberries, raspberries, blueberries (plus extra for garnish if desired), strawberries chopped into bite-size pieces

    2 tablespoons berry jam (strawberry, raspberry or mixed berry)

    1 tablespoon framboise liqueur (or any other fruity liqueur, or juice)

    1. PAVLOVA:
      1. Preheat oven to 180°, and place a sheet of parchment paper on a sheet pan. Draw six 5″ circles on the paper, (or one single 9″ circle if you’d like one big pavlova, using a 9-inch plate as a guide), then turn the paper over so the circles are on the reverse side (avoiding pencil marks on the meringue).
      2. In a large bowl, beat egg whites and salt on high speed until firm, about 1 minute (using the whisk attachment if using a stand mixer).
      3. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
      4. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula.
      5. If making mini pavlovas, pile the meringue evenly between the 6 circles on the parchment paper and smooth to create a disk within the confines of the circles.  Bake for 1 hour, then turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour.  It will be crisp on the outside and soft on the inside.
      6. If making one large pavlova, pile the meringue into the middle of the single large circle on the parchment paper and smooth it on top.  Bake for 1 1/2 hours.  Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour.  It will be crisp on the outside and soft on the inside.
    2. FRUIT SAUCE:
      1. In a medium saucepan over medium-low heat, stir berries with jam and liqueur (or juice).  Cook for 3 – 5 minutes, until juices release and berries are very soft.  (Sauce will thicken slightly as it cools.)
    3. Pour fruit sauce over cooled pavlova shells and serve right away.  Add chopped berries over top if you’d like.

    Tips:

    • Want more meringue?  Me too!  I love them because they have no fat, they seem light, and other than having to bake for a terribly long time they are very quick and easy to make.  Try the Hazelnut Meringue Puffs with Fresh Fruit and Cream.
    • I admit that the mini pavlova in the picture above is VERY mini.  I made a lot of little ones, and wish I had made 6 larger minis (like I advised in the recipe above).
    • Use different fruit if you’d like.  Use whatever tickles your fancy (ew! horrible expression!) and match a jam that makes sense (e.g.: peach jam with peaches, orange marmalade with oranges…)
    • Looking for more fun and decadence?  Spread a layer of real whipped cream over the pavlova before pouring the berry sauce over top.
    • Enjoy!

     

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    April 19th, 2014 | More Sweets Please | No Comments | Tags: , , ,

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