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Add a photoWith Berry season in full swing, I thought it would be wonderful to post this recipe. The blueberries can be replaced with other berries, if desired. You should always try a recipe once the way it was written, then change it up any way you like. Make it your own. However, you should always give credit. The inspiration for this delectable master piece is none other than Nigella Lawson. She used peaches in hers. I wasn't particularly happy with the peaches at my local market. These blueberries are now in season and reasonably priced. I love blueberries because they are an antioxidant.
Ingredientes
- The Meringue
- 6 egg whites
- Pinch of salt
- 2 cups Domino superfine sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- The topping
- 1-pint blueberries
- ½ cup water
- 4 Tbsp Domino confectioners sugar
- 1 Tbsp cornstarch
- The whipped cream
- 2 cups of heavy or whipping cream
- 3 Tbsp Domino confectioners sugar
Direcciones
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and draw a rough circle using a round pan the size you would like and flip the parchment over making sure you can see the trace on the other side.
- Whisk the egg whites and salt until small peaks form. Add the sugar a little at a time until incorporated. Add vinegar, vanilla and cornstarch mix until just combined. Mound the meringue mixture in the middle of the circle. Flatten the top and smooth the sides. Cook for 1 ¼ to 1 ½ hours. The meringue should have risen and cracked all over. Turn the oven off, open the oven door and remove the Pavlova when it has completely cooled.
- To make the topping, in a saucepan combine blueberries, sugar and water and Cook on medium until blueberries start to burst. Add cornstarch and mix to combine. This should thicken as it cooks. Whip the cream until thickened and add the sugar to combine.
- To assemble, invert the Pavlova and remove parchment. Pile the whipped cream on the meringue spreading to the edge. Pour the blueberry sauce over the top of the whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 28mg | 1% |
| Total Carbs 6.38g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.57g | 2% |
| Protein 0.26g | 0% |
