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Categories:
egg whites sugar cornstarch heavy cream fresh blueberries fresh raspberries strawberries powdered sugar COULIS fresh blueberries fresh raspberries fresh blackberries granulated sugar
Viewed: 51 - Published at: 7 years agoIngredients
- 6 None egg whites
- 1 1/3 cups granulated sugar
- 1 tbsp cornstarch
- 2 1/2 cups heavy cream
- 2 cups fresh blueberries
- 3 cups fresh raspberries
- 1 cup sliced strawberries
- 2 tbsp powdered sugar
- None None FOR THE MIXED BERRY COULIS
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
Method
- Preheat the oven to 350°F. Grease and line 3 baking pans with parchment paper. Mark a 9 inch-diameter circle on each piece of paper.
- Beat egg whites in large bowl with electric mixer until soft peaks form. Add 1 cup of the granulated sugar, 1 tbsp at a time, beating until sugar dissolves between each addition. Beat in cornstarch. Spread meringue over circles on prepared pans.
- Bake for 10 mins. Reduce oven temperature to 300°F. Bake for 15 mins. Cool meringues in oven with door ajar.
- For the mixed berry coulis, combine all ingredients in medium saucepan. Simmer, uncovered, on low heat, for 10 mins or until berries have softened. Strain coulis mixture through sieve into medium bowl; cool. Discard seeds.
- Beat cream and remaining 1/3 cup granulated sugar in large bowl with electric mixer until firm peaks form. Mix berries in a large bowl; reserve 1 cup for garnishing.
- Place one meringue on serving plate; flatten slightly. Layer with half of the whipped cream then half of the berries. Repeat layering with a second meringue, remaining whipped cream and remaining berries. Top with last meringue. Cover pavlova; refrigerate 3 hours.
- Top pavlova with reserved berries. Dust with sifted powdered sugar. Serve with mixed berry coulis.
