Lemon Pavlovas with Berries

Total Time:
4 hr 20 min
Prep:
20 min
Inactive:
2 hr
Cook:
2 hr

Yield:
12 meringues
Level:
Easy

CATEGORIES
Ingredients
Directions

Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.

Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.

Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.

Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.

Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.

Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Everyday Occasions