Berry Pavlova

This summer berry recipe is an essential to have up your sleeve for a summer barbecue or brunch. When I picture a long and luxurious summer brunch, I imagine pavlovas being served with a pile of fresh berries on top.

Pavlovas are a meringue shell that's topped with whipped cream and fresh berries. You can make one large pavlova, but I particularly like miniature individual pavlovas. They're elegant and showcase berries perfectly!

Meringues can be intimidating, but I promise that with these steps you'll be able to make it happen. I recommend baking the shells the night before, and then putting the whipped cream and berries together at the last moment.

Berry Pavlovas

From Patricia Wells

1 1/4 teaspoon pure vanilla extract

1 1/4 teaspoons cornstarch

1 1/4 teaspoons distilled white vinegar

5 large, ultra-fresh egg whites, at room temperature

1 2/3 cups superfine sugar

1 cup heavy cream

1 pound of fresh strawberries, raspberries, and blackberries

Chill the mixer bowl and whisk in the freezer for at least 30 minutes.

Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees F. Combine vanilla, cornstarch, and vinegar in a bowl until smooth.

In the chilled mixer bowl, whisk the egg whites on low speed until frothy, gradually increasing the speed, until still peaks form. Be careful not to overheat or the whites may begin to liquefy.

Add half the sugar to the stiffened whites, a tablespoon at a time, whisking until the mixture seems thick and satiny.

Add the vanilla mixture to the whites, and with a large spoon gently fold it into the whites, taking care not to knock the air out of the whites. Add the remaining sugar and fold it back into the whites.

Spoon large dollops of meringue, about the size of a small fist, onto a lined baking sheet. Reduce oven temp to 285 degrees F and bake for 20 minutes. Turn off the oven, and leave the meringues in the oven to cool completely, preferably overnight.