Back of You Must Make This Amazing Pavlova! If you've never had a pavlova, a delicious dessert made with meringue, whipped cream, and fresh fruit, you've got to make one this weekend. Seriously, this is one special dessert! I've recently introduced it to my parents and friends and they were blown away by its scrumptiousness. Don't be intimidated by the meringue; it may sound fancy, but it's simply egg whites mixed with sugar. It can be made in advance, but the whipped cream and fruit is best prepared just before serving. Feel free to use your favorite combination of fruit for the topping; everything from strawberries to mangoes work wonderfully. Ready for the recipe? Pavlova With Berries Adapted from Chicken and Egg by Janice Cole IngredientsMeringue 4 egg whites Pinch of salt 2 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 cup sugar Berries 3/4 pint strawberries, hulled and quartered 1 cup raspberries 2 tablespoons sugar 2 tablespoons orange liqueur Whipped cream 1 1/2 cups heavy whipping cream 2 tablespoons sugar Directions To make the meringue: Preheat the oven to 300°F. Line a baking sheet with parchment paper. With a pencil, draw an 8-inch circle in the center of the parchment paper, using a bowl as a guide. Turn the parchment paper over so the outline of the circle shows through but won't touch the meringue. Beat the egg whites with the salt in a large bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the cornstarch, lemon juice, and vanilla and continue beating until firm peaks form. With the mixer running, very slowly beat in the sugar (this should take about 1 to 1 1/2 minutes). Continue beating until the egg whites are stiff and glossy and the sugar has dissolved. Pile the meringue in the center of the parchment circle and spread to the edges of the circle (it will puff and expand as it bakes to about 10 inches in diameter). Gently smooth the top and sides of the meringue. Bake for 45-50 minutes or until the meringue is firm on the outside. Slide the meringue and parchment paper onto a wire rack and cool completely. Gently peel off the parchment paper. Meanwhile combine the strawberries, sugar, and orange liqueur in a large bowl. Let sit at room temperature for 30 minutes. Pour the cream and sugar into a mixing bowl and beat at high speed until soft thick peaks form. To assemble, pile the whipped cream over the meringue. Top with the strawberries. Enjoy immediately. Serves 8-10. Make ahead: The meringue can be baked up to two days ahead of time and stored in an airtight container, To keep the meringue as crisp as possible, assemble the dessert right before serving. Information Category Other, Desserts Cuisine North American View 9 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Comments Nancepantsbotwin 6 years I have been wanting to try a pav recipe for awhile and this looks so delicious, just found my easter dessert. http://notebookchallenge.blogspot.com/ futuralon 6 years I mean they hold up pretty well in the fridge :) futuralon 6 years Looks pretty good but I would recommend draining the berries before placing them on the pav. Also the cream is a barrier between the crispy meringue and soggy fruit so they hold up pretty well though the cream will lose it's fresh texture. I would recommend using vanilla and confectioners sugar in the chantilly cream, that way the texture of the cream remains smooth. I have a pav recipe up at http://muffinmuffincupcakecupcake.blogspot.com/2010_05_01_archive.html GummiBears 6 years The picture alone is just breathtaking. I love most red fruits so I will try to make it when I have a moment. Susi-May 6 years My daughter wants me to make a Pavlova and maybe I will make this Easter. It looks so light and tasty.