DELISH
very berry
CHRISTMAS Growing up in New Zealand, my family always served pavlova at Christmas. The texture of the crunchy meringue on the outside and sweet, cloud-soft inside is blissful. Topped with a tart mixture of berries and lashings of whipped cream - pavlova is the perfect end to your Christmas dinner celebration. Recipe and image by © Lines+Angles/Lister, Louise
Pavlova with Cream and Berries (FOR 8 - 10 SERVINGS)
Preparation time: 25 min Cooking time: 55 min Resting time: 1 h Total time: 2 h 20 min Difficulty: easy INGREDIENTS: • 4 large eggs; whites only, room temperature • 1/2 teaspoon cream of tartar • 1 1/4 cup sugar; divided • 1 tablespoon cornstarch • 1 teaspoon lemon juice • 1 1/4 cups heavy whipping cream • 1 cup fresh raspberries • 1 cup fresh strawberries; sliced • 1 cup fresh blueberries • 2 tablespoons powdered sugar DIRECTIONS: 1. Preheat oven to 300°F. Line a baking sheet with parchment paper. 2. Place the egg whites in a large bowl. Add the cream of tartar and
58 | V I P R O P E R T Y & YA C H T
beat on medium speed until soft peaks form. Gradually add in 1 cup of sugar and continue beating until stiff glossy peaks form. Fold in the cornstarch and lemon juice. 3. Spoon the meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven and leave the meringue inside, without opening the oven door for 1 hour. Remove from oven and let cool completely on the baking sheet. 4. Once the meringue is cool, add the heavy cream to a large mixing bowl. Beat the cream until it begins to thicken. Add the remaining sugar and beat until soft peaks form. 5. Transfer the meringue to a serving plate. Spoon the whipped cream over the top, forming a slight well in the center. Top with the fresh berries and sprinkle with powdered sugar.
