Each New Year, it is tradition to make resolutions and look for opportunities to set new goals, be inspired, try new things and travel to new places. While most people try to cut food out, I challenge you to invite in a new set of flavors for 2016. Bringing one of my favorite recipes to your table will set the year off on the right note. Pavlova is loved in so many countries, but the debate continues whether it originates from New Zealand or Australia. This light and crisp meringue is garnished with fresh whipped cream, seasonal fruits and flavors and, in my experience, will be loved by all. Here’s to new adventures in baking for 2016!
Berry-Passion Fruit Pavlova
4 egg whites
1 cup sugar
1 tablespoon corn starch
1 teaspoon vinegar
1/2 cup strawberries
1/2 cup blueberries
1/2 cup raspberries
1 passion fruit
Sweet Whipped Cream:
1 cup heavy cream
2 tablespoon granulated sugar
1 teaspoon vanilla extract
Preheat oven to 200 degrees F.
Place a sheet of parchment paper on a sheet pan.
Place the eggs whites in the bowl of an electric mixer with whisk attachment.
Beat egg whites on high speed until stiff peaks have formed.
Slowly add in sugar and whisk until egg whites are shiny, about 2 minutes.
Remove the bowl from the mixer and gently fold in sifted cornstarch and vinegar until combined.
Pile the meringue onto the parchment paper and smooth it to form a circle, about 8-inches round.
Bake meringue for 1.5 hours and then turn off oven and allow the meringue to cool completely in the oven.
Place the meringue on a serving dish and spread whipped cream in the center.
Arrange fruit covering the top of the whipped cream (add more or less if needed).
Cut the passion fruit in half and drizzle the juice and seeds on top of the berries.
Sweet Whipped Cream
In the large bowl of an electric mixer with whisk attachment, beat the whipped cream until it starts to thicken.
Slowly add the sugar and vanilla extract and continue beating until firm.