Mixed Berry Pavlova

Pavlova Mixed Berry Desert


4 extra-large egg whites, at room temperature

Pinch of kosher salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

½ teaspoon pure vanilla extract

½ pint fresh strawberries, hulled and sliced

½ pint fresh blueberries ½ pint fresh raspberries

Sweetened Whipped Cream

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

Triple Raspberry Sauce

1 half-pint fresh raspberries

½ cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 tablespoon framboise liqueur


Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk.

Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream.

Combine the strawberries, blueberries and raspberries in a bowl and toss with about ½ cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.

Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!

Triple Raspberry Sauce Place the raspberries, sugar and ¼ cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.





1 (3 oz.) pkg. cream cheese, softened

1/2 c. pineapple juice

1 lg. can fruit cocktail, drained

1 lg. can chunk pineapple, drained (save juice)

Fresh pitted green or red grapes, halved

2 c. miniature marshmallows

1/2 pt. whipped heavy cream

12 maraschino cherries

halved Walnuts, crushed.


Mix cream cheese and reserved pineapple juice together to make a paste. Drain fruits well and put in large bowl. Whip cream, adding 2 tablespoons sugar and 1 teaspoon vanilla. Add to fruit with paste mixture and marshmallows. Put in fancy bowl and top with nuts. Chill well.