Sunday, August 23, 2009

Pavlova with Berries and Yogurt Cream

These babies were introduced to me and Ry a few years ago by our Bishop. They are an Australian dessert and they are sweet, crispy, light and to die for. I believe Pavlova is traditionally made as one really big one, but we made mini ones and topped them with fresh strawberries and a yogurt cream.

Adapted from Martha Stewart
8 large egg whites
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
2 cups sugar plus 2 teaspoons
8 teaspoons cornstarch, sifted

Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites until frothy. Add cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Whisk in vanilla and salt. Fold in cornstarch.(The best way to fold is to use a rubber spatula and rotate it in circles while slowly spinning the bowl.)

Transfer mixture to a large pastry bag, or even a Ziploc baggy. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour.
Yogurt Cream:

1 cup heavy cream
1 cup yogurt, I believe I used vanilla
1 tablespoon sugar

In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine cream, yogurt, and sugar. Beat on medium-high speed until stiff.

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