Blueberry Strawberry Pavlova
By: Sheri Wetherell
Published: Thursday, December 31, 2009 - 11:40pm

Ingredients




3 egg whites, room temperature
1 tablespoon sugar
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 teaspoon cornstarch
1 cup blueberries
1 cup strawberries, sliced
1 cup heavy cream  
Confectioners' sugar for dusting

Preparation

1 Grease and lightly flour a cookie sheet. Make an 8" circle on the sheet. 2 Beat egg whites in bowl until soft peaks begin to form. Gradually beat in sugar, 1 tablespoon at a time and salt. Add vinegar and vanilla and beat until stiff peaks form. 3  Sift cornstarch over the meringue; fold in. Spread on cookie sheet within marked circle; spoon higher on sides to form hollow. 4 Bake in preheated very slow oven, 250 degrees, for 1 hour. Turn off oven; do not open oven door, leave meringue in oven 3 to 4 hours or until cool. Loosen from sheet with long spatula. Place on serving dish. 5 Fill meringue with berries.   6 Beat heavy cream and 1 tablespoon sugar until stiff. Pipe cream over fruit. Dust lightly with confectioners' sugar.

About


The confection pavlova is named after the Russian ballerina Anna Pavlova. It is typically filled with whipped cream and fruit.