Pavlova

A meringue-based dessert topped with whipped cream and decorated with fresh fruits and berries is one of the lightest delights. Years ago, I created my variation of this dessert shaped like a long narrow pastry to make it more elegant and convenient to eat. Use all kinds of seasonal berries and fruit — raspberries, blueberries, strawberries, black or red currants, cherries, sliced peaches, and plums —everything soft and juicy works. Use tiny mint or basil leaves to decorate your pastries. Top the pastries with chopped or sliced nuts, coconut, or chocolate shavings. Be creative!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mix egg whites and sugar. Keep at room temperature for 20-30 minutes, occasionally stirring, until sugar dissolves. Position the rack in the middle of the oven; preheat to 270°F, convection mode. Line 2 large baking sheets with parchment paper. Prepare a pastry bag fitted with Leaf 113 piping tip.

Step 2

Add egg white powder. Using an electric mixer, beat egg whites until stiff and glossy. Fill the pastry bag with the meringue and pipe double-layered bases. Bake for 1 hour, turn off the heat and leave meringues in the oven to continue drying. Baked meringues can be held at room temperature in an airtight container for up to 5 days. Top them with whipped cream and berries before serving.

Step 3

Mix all ingredients in a large bowl with a whisk. Place in a refrigerator for 15-20 minutes. Prepare a pastry bag fitted with Basketweave 2B piping tip.

Step 4

Whip heavy cream, fill the pastry bag and pipe it on top of meringue bases.

Step 5

Decorate pastries with berries and shaved chocolate and serve with tea, coffee, or sparkling wine. Enjoy!

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