Crushed Raspberry and Strawberry Pavlova — Apt. 2B Baking Co.

Crushed Raspberry and Strawberry Pavlova

Crisp and chewy meringue, pillowy whipped cream, and sweet-tart berries are combined to make this super springy, and fairly simple dessert. Assemble just before serving for the best textural experience as the meringue will weep and melt as it sits.

Meringue

4 large egg whites

1 cup (200g) superfine sugar

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon white vinegar

Berries

1 pound of the best strawberries you can find

1/2 cup fresh raspberries

2 teaspoons sugar

1/2 vanilla bean, seeds scraped

pinch salt

To Serve

1 cup (240ml) heavy cream 

1 tablespoon sugar

mint leaves

To make the meringue: Preheat the oven to 250ºF (130ºC/Gas Mark 1/2). Trace an 8-inch (20cm) circle onto a piece of parchment paper and flip it upside down on a baking sheet.

Stir the cornstarch and sugar together in a small bowl. In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer in a large bowl, beat the egg whites, salt, and cream of tartar on high speed until soft peaks form. With the mixer running, slowly add the sugar mixture about one tablespoon at a time until you have added all of the sugar and the egg whites are stiff and glossy about 7 minutes. Add the vanilla extract and vinegar and mix for 30 more seconds.

Dollop the meringue onto the prepared baking sheet and use an offset spatula to spread it evenly to the edges of the traced circle. Make a shallow indent in the center of the meringue which will hold all of the delicious toppings. Bake the meringue for 1-1 1/2 hours or until the outside looks dry and slightly creamy in color. Turn off the oven and prop the door ajar with a wooden spoon. Let the meringue cool completely in the oven. It should feel firm and crackly when you press it, but will be soft and marshmallowy in the center. When cooled, you should be able to gently peel it off of the parchment paper and place it on a serving platter or cake stand.  

To make the topping: Slice the strawberries in half if they are small, quarters if they are large. Combine the raspberries, sugar, vanilla bean seeds and a pinch of salt in a large bowl and crush the berries with a fork. Gently stir in the strawberries and let the fruit macerate for a few minutes. Taste and add a bit more sugar if desired, keeping in mind that the meringue will be quite sweet.

Whip the cream and sugar together to soft peaks. Top the cooled meringue with the whipped heavy cream, followed by the berries. Sprinkle mint leaves over the top and serve immediately.