Fridays Favorite - Wild Berry Pavlova

I know, I know, I need to just rename this Foodie Friday or something, but food really is one of my favorite things, especially creating food. So while the heat is still on in some parts of the country give this yummy, wow factor desert a try, it will impress anyone that is lucky enough to sample it.

Wild Berry Pavlova

Serves 6

Meringue

4 extra large egg white at room temperature

Dash of salt

1 C. sugar

2 t. cornstarch

1 t. white wine vinegar

1/2 t. pure vanilla extract

Pre-heat the oven to 250. Take a piece of parchment paper and trace a 9" cake pan circle with a pencil. Flip paper over so the pencil side is down. Place the egg white an salt in the bowl of an electric mixer and whisk on high until firm, about 1 minute. While the mixer is still on high slowly add the sugar and beat until it makes firm, shiny peaks, about another 2 -3 minutes. Sift in the cornstarch into the mixture, add the vinegar and vanilla and fold all the ingredients together. Pile the meringue onto the parchemnt paper, stay within the line but have fun with it, it is the canvas of this desert.

Bake for 1 hour 15 minutes, until there is slight color on the exterior of the shell. Turn the oven off, open the door slightly and let the base cool completely in the oven.

Whipped Cream

1 C. heavy cream

1 T. sugar

1 t. pure vanilla extract

Whip the cream in a bowl of an electric mixer. When it begins to thicken add in the sugar and vanilla and continue to beat until there are firm peaks. Do not over mix. (This can be made up to 2 hours ahead of time)

Wild Berry Sauce

1/2 pint raspberries

1 C. blueberries

1 C. diced strawberries

1/2 C. sugar

1/4 C. water

1 C. seedless jam, such as one of the flavors of the fruit you are using

2 T. Chamboard (optional)

Place all ingredients in a saucepan. Bring to a boil, lower the heat and simmer for 10 minutes. Transfer to a bowl and chill until ready to serve. (This can be made the morning of)

When ready to serve pile the whipped cream on top of the base then the berries on top.

It may seem like a lot of effort, but really it isn't. Once you taste the light, airy sweetness of this Pavlova your heart may skip a beat, it is so worth it. Also, if you like to make individual deserts for dinner parties you can do so with this. Simply trace out a 3' cookie cutter (6 times) and use those as the templates for the base, voila, individual deserts.

May you have a wonderful weekend filled with lots of laughter, and possibly this desert?? Mel xo