Lemon Pavlovas with Berries (Giada De Laurentiis) |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
|
Ingredients:
4 egg whites, at room temperature |
1 cup superfine baker's sugar |
1/4 teaspoon sea salt |
1/4 teaspoon cream of tartar |
2 tablespoons lemon zest (from 2 large lemons) |
1 cup fresh raspberries |
1 cup fresh blackberries or blueberries, see cook's note |
2 tablespoons sugar |
1 tablespoon fresh lemon juice |
1 cup mascarpone cheese, at room temperature |
2 tablespoons sugar |
1 teaspoon pure vanilla extract |
Directions:
1. 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.
2. 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.
3. Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
4. Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
5. Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
6. Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
7. 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.
|
|