Individual pavlovas—discs of meringue layered with whipped cream and strawberries—make a show stopping dessert.
Servings: Serves 12
- 2 cups granulated sugar
- 2 tablespoons cornstarch
- 8 large egg whites , at room temperature
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 4 teaspoons white wine vinegar
- 1 teaspoon vanilla extract
- 2 pounds strawberries , hulled and halved
- 3/4 cup confectioners' sugar
- Zest and juice of 2 limes
- 2 cups heavy cream
- Seeds scraped from 1/4 vanilla bean
Preheat oven to 250°. Line two baking sheets with parchment paper. In a bowl, combine 3 tablespoons of the granulated sugar with the cornstarch; set aside.
Using an electric mixer with whisk attachment, beat egg whites, cream of tartar, salt until peaks begin to form. Add remaining granulated sugar 2 tablespoons at a time, beating well between additions. Beat in the cornstarch mixture. Add vinegar and vanilla extract; beat 1 minute, or until meringue is glossy and stands in peaks.
Form 12 meringue shells by spooning six 3" mounds onto each baking sheet. Using the back of a spoon, make a well in the center of each mound.
Place in oven and reduce temperature to 200°. Bake until meringues are firm and begin to color, about 2 hours. (They will be dry on the outside and chewy in the center.) Cool on baking sheets set on wire racks.
Meanwhile, combine strawberries, 6 tablespoons of the confectioners' sugar and lime zest and juice in a bowl. Set aside to macerate 2 hours, stirring occasionally.
In a large bowl, beat heavy cream, 3 tablespoons of the confectioners' sugar and vanilla seeds until stiff.
To assemble, spoon whipped cream into meringues. Spoon strawberries over the cream. Dust with remaining confectioners' sugar and serve.
Printed from Oprah.com on June 19, 2013
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