Pavlovas: a feathery-light dessert

This weekend is turning out to be a great, relaxing one.  My first rotation ended yesterday, and I really have nothing to do this weekend except gear up for OB/GYN, which is next.  I'm not going to lie to you, I'm terrified, but I love that every 6 weeks, I'm doing something completely new!  (a person can do anything for 6 weeks...right??)  In true weekend-ing fashion, I'm enjoying long workouts and walks with Miss Lady, coffee with a friend, and dinner at our place with more friends!  So of course, there are recipes to be shared.

I'll post about the amazing appetizer I'm making later this week, but dessert always takes precedence, so enter the Pavlova: a dessert named after a Russian Ballerina.  It's a crispy-chewy meringue base, fluffy whipped cream, and topped with summer-fresh berries.  How bad can that be?

The beautiful berry sauce, also great on ice cream,
waffles, whatever you like.

Firstly a word about whipping up a meringe vs. whipping cream.  Egg whites whip better when they are at room temperature.  Of course, NO yolk can be in there (it's a fat thing, I think.  The fat in the yolk makes them fall).  However, heavy cream whips up better if everything (cream, bowl and beater) is COLD.  So egg whites=room temp, cream=cold.

I like to do these as individual shells.  You just pipe the egg whites (meringue) into small circles, adding a few extra outside circles to create a "wall."  If you'd like, you can make one big Pavlova and slice it like a pie (it will be crumbly but that's ok).  If you need yet another option, you can turn these meringues into "Eton Mess", which is an English dessert where you crumble meringues and layer them in a tall glass with berry syrup (like the one in my recipe) with whipped cream.  So, meringue, cream, berries, meringue, cream berries, etc.  You get the picture.

Pipe the meringue into a spiral pattern for the base, then
make a "wall" with another outer circle or two.  If you
make a mistake, just scoop the meringue back into the bag. 

How gorgeous is that?

Pavlovas
Adapted from Kraftfoods.com and Ina Garten
Meringue:
4 egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar

Whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla

Berry sauce:
2 half pint containers raspberries
1 container blueberries
1/4 cup water
2 Tbsp powdered sugar

To make berry sauce:  Combine half of the berries, water and sugar in a small saucepan.  Bring to a boil and then simmer until the berries break down and pop, and it's thick and syrup-like, about 20 minutes.  Place in a glass container, allow to come to room temp, and refrigerate until ready to serve.  (right before serving, stir in some fresh berries or serve on top).

To make meringue: Preheat oven to 225 degrees, and line a large baking sheet with parchment paper (do not grease!!)  Place egg whites into a mixer bowl, fitted with a whisk attachment.  Beat on high speed until they start to get foamy and white.  Slowly add in sugar and cream of tartar.  Continue to beat on high until stiff peaks form (Careful not to over-beat or they will become dry).  Put meringue into a gallon-sized zip-top bag and snip a whole in the bottom.  Pipe shell shapes onto parchment-lined baking sheets.  Bake for 45 minutes or until shells are getting dry to the touch.  Turn off the oven and leave them in there for another 20 minutes.

To make whipped cream:  Place cold cream into a chilled bowl, with mixer fitted with whipping attachment.  Starting on low speed (so the cream doesn't end up everywhere except in the bowl), begin whipping until it starts to thicken.  Slowly add in sugar and vanilla, then continue beating until it's somewhere between soft and stiff peaks.

Assemble:  Place meringue on plate, dollop on some whipped cream.  Spoon on berry sauce, and top with reserved fresh berries.  Enjoy!!