At my house, there is a belief that “if the dessert isn’t chocolate, it had BETTER be good.” I have been informed that this recipe meets that requirement.
I know it may not seem that way, but I do like to make desserts other than just cupcakes. In fact one of my go-to recipes, when I have egg whites lying around, is meringue. I can’t bear wastage, so I end up going out and spending more money on ingredients JUST to make sure I don’t waste those very valuable egg whites. This is an easy recipe that will satisfy any craving for something sweet. I am not a big fan of plain whipped cream, so I add lemon for a bit of zing.
Berry Pavlova with Lemon-Scented Cream
Serves: 8 sweetooths
Preparation time: 15 minutes
Cooking time: 45 mins – 1 hour
Cooling time: 1 – 2 hours
- 1 cup granulated sugar
- 1 tsp cream of tartar (if you don’t have this, corn starch will do)
- 3 large egg whites at room temperature
- 3 tbsp cold water
- 1 tsp distilled white vinegar
- 2 cups heavy whipping cream
- 1 lemon, zested and juiced
- 3 tbsp icing sugar
- berries of your choice (I used strawberries and blueberries)
- Preheat oven to 300 degrees F and cover a large flat baking tray with greasproof paper.
- Place egg whites into an extremely clean mixing bowl. A pink KitchenAid mixer, if at all possible. Whisk on high speed until you get soft peaks.
- Add cream of tartar and vinegar, and whip for another 3 minutes.
- Add the water, a tablespon at a time, which will loosen the egg whites. Then whisk for another 3 minutes until you have stiff peaks.
- Add the sugar, 1/2 cup at a time, until it is all incorporated. Then whisk for a further 3 minutes. You should take a tiny piece of the mixture between your thumb and forefinger and rub together. If you can still feel sugar granuales, mix for another few minutes.
- The final product should be very thick, and glossy.
- Spread out onto your baking tray and place in the oven for 45 minutes.
- After the 45 minutes turn the oven off and wedge open the oven door with a wooden spoon. Leave there to cool, for at least an hour, if not 2. The meringue should be a very light golden colour when its ready.
- When the merinuge is cool, whip the cream until you have stiff peaks. I would use an electric whisk / pink KitchenAid mixer unless you have guns of steel and want to do it by hand. Add in the icing sugar, lemon zest and juice.
- Spread this over the top of the meringue, and cover with berries.
Quote from the chef: “Even people that thought they didn’t like meringue, have fallen in love with this dish, so give it a try… You owe it to those leftover egg whites!”