summer pavlova

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Let’s face it – when the summer fruit begins to roll in, we’ve got high expectations.  We’re making pies and tarts and jams and fillings. There’s a point, though, where the cooking is out of hand. This moment is usually pretty soon for me. Cooking fruit gets old. Fresh fruit is in, always.

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I’m also busy, since it’s August, and we’re all busy. Between work, this blog, trying to get my cat to like me, reading cookbooks and watching game of thrones…. you see how my days get eaten up quickly. Casual aside – did you see game of thrones yesterday?? I’m thinking dragon themed desserts for the rest of the summer. Lots of blowtorching, maybe? Scorched earth is what we’re after. All men must die, right?

This dessert is the best of both worlds – a super easy meringue and marshmallow-y base, rosy whipped cream, and piles of fresh strawberries and raspberries. Change it up if you want – I’m always feeling peaches. Feel free to also mess with the whipped cream – maybe some fresh mint or basil or even maybe chocolate?? Do what you will with that. I believe in your ability to improvise with what you’ve got.

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If you’ve always seen pictures of pavlovas on the internet and said – hey, that’s pretty – now’s your time to shine. Also, you’ll have some leftover yolks, and if you don’t feel like making ice cream with those I’m not totally sure we should be friends… at least give it a shot. Or don’t. It’s hot, and if you just want to sit on your couch and rewatch game of thrones… please invite me.

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summer pavlova
recipe adapted from alice mendrich

1 cup sugar (superfine works better, just whiz some sugar in a food processor for 15 seconds)
1½ teaspoons cornstarch
4 egg whites, room temperature
¼ teaspoon cream of tartar (or 1 teaspoon white vinegar)

1 cup heavy cream
1½ teaspoon sugar
½ teaspoon rosewater

1 half pint raspberries, 1 half pint strawberries or whatever fruit you feel like

how to:

Preheat oven to 275°F. Trace a 7 inch circle on a piece of parchment, then turn it over. Combine the egg whites and cream of tartar and beat at medium-high speed with a stand mixer fitted with the whisk attachment. Beat until egg whites are creamy and hold a soft shape. Add the sugar mixture 1 teaspoon at a time. When it is all in, it should be a stiff meringue.

Spread the meringue on the circle and use a spatula to spread it into a swirly, somewhat flat dome. Bake for 1 hour and 15 minutes, until it is browned a bit, pinkish and feels really crusty on the outside. The inside will be marshmallowy though, so don’t freak out (like I did). Cool it completely on a cooling rack. It is going to crack and settle when it comes out of the oven. Don’t worry – you’re just gonna be piling whipped cream and fruit on top, so it’s supposed to be rustic.

Make the whipped cream by whipping the cream, sugar and rosewater to stiff peaks. Pile whipped cream on meringue and top with fruit. Serve immediately. Once you put it all on, it’s only best for a couple hours, so eat up!