Berry and Tarragon Pavlova |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I like unsweetened whipped cream on top, van Boven says, because the fruit is sweet enough on its own. Ingredients:
3 large egg whites |
1/2 teaspoon cornstarch |
1/8 teaspoon cream of tartar |
1/2 cup plus 1/3 cup sugar |
1 teaspoon fennel seeds, lightly crushed |
12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups) |
6 ounces fresh raspberries (about 2 cups) |
1 teaspoon finely grated lemon zest |
1 tablespoon fresh lemon juice |
3/4 cup chilled heavy cream |
3/4 cup mascarpone |
2 tablespoons fresh tarragon leaves |
Directions:
1. Preheat oven to 200°. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in 1/2 cup sugar, 1 tablespoonful at a time, until stiff peaks form. Beat in fennel seeds.
2. Spread out meringue on a parchment-lined baking sheet into an 8 round about 3/4 thick in the center and 1 1/2 thick at the edges, creating a well for the filling.
3. Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.
4. About 30 minutes before serving, toss strawberries, raspberries, lemon zest and juice, and remaining 1/3 cup sugar in a large bowl; let stand to let fruit release juices.
5. Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.
6. Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.
7. DO AHEAD: Meringue can be made 1 day ahead. Store airtight in a cool, dry place.
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