Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.

 

This dessert is all about contrasting textures and color. And it's the combination of crisp outer shell, soft chewy insides, fluffy whipped cream and bright berry flavor in one single little bite that makes this mixed berry pavlova the magical dessert that it is. Serve it for holidays ( I served for labor day ), dinner parties and special occasions all Summer long and into the Fall.

Mixed Berry Pavlova

 Meringue

6 large egg whites, at room temperature

pinch of Kosher salt

1 Cup granulated sugar

2 tsp. cornstarch

1 tsp. white wine vinegar

3/4 tsp. vanilla

Preheat the oven to 180 F degrees. Line a sheet pan with parchment paper.

I used a paper towel to wipe out the mixing bowl with a little white vinegar. This ensures there is no residue/grease on the bowl. 

Put the egg whites and salt in the bowl and whip with the whisk attachment until they are firm, about a minute. Then slowly add the sugar, beating until shiny peaks form and the egg whites are firm and you see shiny peaks....this should take 1-2 minutes, depending on the speed of "your mixer". 

 

Sift the cornstarch onto the beaten egg whites, add the white vinegar and vanilla...fold in with a clean rubber spatula. 

 Scoop out a huge dollop of the meringue and plop it onto the parchment paper lined sheet pan. You should be able to get 6 meringues. Using the spoon put a dish/bowl in center of each large dollop.

 

Bake in the oven 1 1/2 hours, turn the oven off and keep the oven door closed. This can be done the night before use and leave over night in oven. Or, let them cool completely for 1 1/2 hours.

Berries

Any berries will do, a mix of berries, or just one type. I used what I had in the refrigerator, which was about 1 cup of raspberries, 1 1/2 cups strawberries and 3/4 cup of blueberries.  You could use blackberries, huckleberries or boysenberries. 

I like to mix with 1 cup of seedless raspberry jam and 1/3 cup of sugar. Let it marinate in the refrigerator for 1-2 hours. For a juicier topping, but, not necessary.

 

Sadly, the last of our kids left to go home today. I made this dessert at the finale' dinner after a lovely cruise down the river.  The last of the pumpkins left with the kids, except for one I kept for me! 

Enjoy the remainder of Summer! JJ

Chicken Breast with a mushroom cream sauce

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 Are you chickened out? You know what I mean, chicken this...chicken that. Bored of the ho-hum chicken again for dinner? Well, you can say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. Well, now I sound like a car dealer...hahaha! But, this chicken is better than any car....it is scrumptious and moan worthy! Let me tell ya....the hubster was moaning....let me tell you how this happened.

Weiner Schnitzel

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Weiner Schnitzel: The Crispy Classic That Won My Husband's Heart

There are few dishes in the world that elicit the kind of joy I see in my husbands eyes when he takes that first bite of my perfectly golden Weiner Schnitzel. It's a love story of crunch, tenderness, and buttery richness--all wrapped up in a delicate, crisp coating. If food could write poetry, this dish would be a sonnet.

Jam swirled Pound Cake

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A true pound cake dates back over 300 years ago. It got its name because it called for a pound each of butter, sugar, flour and eggs!! Can you picture the bowl!!

Today we refer to pound cake as a denser cake that is bake in a variety of different pans. It is a richer cake, so often served plain or dusted with powder sugar or a glaze. 

I love raspberries, so I used a raspberry jam, but, you can use any jam you like. My Mom and I used to make raspberry jam from fresh raspberries out of our garden, yummy!

Jam Swirled Pound Cake

 

1 cup unsalted butter

3/4-1 cup your favorite jam, raspberry, strawberry, blueberry or mixed berry

1 1/2 cup all purpose flour

1tsp. Baking powder

1/4 tsp salt

1/4 tsp Baking soda

1 1/2 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 1/2 tsp. vanilla

 

Prepare a 9X5 inch loaf pan with butter and flour or baking spray. Preheat oven to 350F

Put flour, baking powder, salt and baking soda into a small bowl. 

Cream together with electric mixer- butter and sugar, until light and fluffy.

With mixer on a low speed add eggs one at a time. 

Add sour cream and vanilla.

Sift in the dry ingredients on low speed until combined.

Pour half the batter into the prepared pan. Spoon a dollop of jam into the batter and swirl. Repeat with remaining batter and jam.

Bake for 1 hour and 15 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool in pan on a rack for 10-15 minutes. Remove the cake from the pan and let cool on rack completely.

Slice and serve on it's own or with a scoop of vanilla ice cream/gelato for a dessert. I love this cake with tea in the morning or afternoon.

Cheers!

JJ