Basic Pavlova with Macerated Berries

Macerated Berries for Basic Pavlova

Basic Pavlova with Macerated Berries recipe

Do you guys watch New Girl? I just started it and I am trying really hard to get Jenny to watch it because I feel like it’s the modern day version of Friends. We all know how much Jenny loved Friends. I think I am in love with Schmidt, because he just talks about food all the time. Every show I watch I fall in love with one character. On Friends it was Ross, That 70′s Show it was Eric, News Room it’s Jim AND Neal. Do you guys get crushes on people that are in shows you watch? I am so curious.

I feel like Schmidt from New Girl would totally approve of this Basic Pavlova with Macerated Berries recipe we have for you today. Have you ever had pavlova? Just by looking at it I thought I wouldn’t like it so much. I thought it would be like eating chalk with berries on top. The inside of the pavlova is actually cake-y and light and fluffy. My favorite part of the process of baking this is that when it’s out of the oven and beautiful and perfect, then you ruin it by smacking the top with a spoon and breaking it. That part is the best, and also allows the berries and their juices to seep in and create a beautiful delicious mess. It’s crazy how easy this is to make, and it is so impressive looking. Think about it the next time you have to make dessert for people!
♥ Teri

Basic Pavlova with Macerated Berries
Makes 1

Ingredients:
meringue:
4 egg whites
1 teaspoon cream of tartar, optional
1 teaspoon vanilla extract, optional
1 1/4 cups superfine sugar (granulated is fine)
macerated berries:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
1/2 cup superfine sugar (granulated is fine)
2 tablespoons fresh lemon juice

sweetened whipped cream, optional

Directions:
1. Preheat oven to 300˚F.
2. For meringue: Place egg whites into a clean stand mixer bowl and whisk on medium speed until light and frothy. (If using cream of tarter and vanilla extract, add at this time)
3. With the motor running, gradually add sugar until mixture is thick, fluffy, glossy, and medium-stiff peaks form.
4. Scoop and shape mixture onto a parchment lined baking sheet and place into the oven.
5. Once pavlova is in the oven, reduce temperature to 250˚F and bake for about 1 hour. Turn oven off and allow pavlova to sit and cool completely, 1 to 2 hours.
6. For macerated berries: Place all ingredients into a bowl and fold together, lightly mashing berries together. Allow mixture to sit for at least an hour before using.
7. To assemble: Top pavlova with whipped cream (if using), followed by the macerated berries and serve.

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