Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and an ignorance of proper culinary practices...

Thursday, 21 July 2011

A Rather Traditional Pavlova

I was inspired to make a pavlova by the incredibly intense heatwave that is currently suffocating the midwest and my parents desire for lighter desserts. Check out the recipe below for mixed berry sauce, perfect for drizzling over this summertime treat!

1 Cups mixed berries
3 Egg Whites
3/4 cup sugar
1/4 tsp cream of tartar
1/4 tsp salt
8oz. Cool Whip lite or fat free OR make your own whipped cream using heavy cream/whipping cream, sugar, and a bit of clear vanilla or almond extract.

1. Separate egg yolks from whites, adding whites to a mixing bowl.

2. Mix egg whites with an electric mixer until frothy (medium speed).

3. Once frothy, mix in sugar, cream of tartar, and salt, adding just a bit at a time.

4. Continue to beat, this time on high, until mixture becomes stiff and peaks of egg white stand up on their own.

5. Spread into a 9 inch circle on parchment paper (or an equivalent), leaving an indent in the top for cream/fruit later.

6. Bake at 225F for approx 70 minutes.  At this point, the pavlova should be dried/firm. Quickly close oven door.

7. Turn off heat and leave the pavlova in the oven for an additional 90 minutes.

8. Once cool, spread whipped cream over the top and add berries.  Drizzle with mixed berry sauce (recipe below) if desired.

Uncooked pavlova

Mixed Berry Sauce (Optional)
2 Cups mixed berries
1/3 cup sugar
1Tbsp corn starch
3 Tbsp water

1. Food process/blend 2 cups mixed berries and press through a sieve, careful to retain as many seeds in the sieve as possible. 

2. Add 1 cup of the strained berry mixture to a small saucepan.

3. Dissolve corn starch in water and add to berry mixture.

4. Add in sugar

5. Heat sauce to low boil, stirring constantly, until thickened.  Allow sauce to cool.

6. Drizzle over pavlova just before serving, or serve on the side.