| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 4 extra-large egg whites, at room temperature
- Pinch of kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
- Sweetened Whipped Cream (recipe follows)
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- Small bunch of red grapes
- Triple Raspberry Sauce (recipe follows)
- Mint leaves, for garnish
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1/2 pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12-ounce jar)
- 1 tablespoon framboise liqueur
Instructions
- Preheat the oven to 180 degrees F. 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 the 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. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 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.
- Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
- 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!
- “Barefoot Contessa at Home” by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
- Place the raspberries, sugar and 1/4 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 the steel blade and process until smooth. Chill.
- “Barefoot Contessa at Home” by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 575 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 5 g |
| Sugar | 88 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 94 mg |
| Serving Size | 1 of 6 servings |
| Calories | 575 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 5 g |
| Sugar | 88 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 94 mg |
Reviews
This was TERRIBLE. Egg whites did not beat up well. Was undercooked and a total embarrassment for Xmas dinner. Doubting that the cornstarch was necessary. Very disappointed
I loved this recipe. I did use the convection portion of my oven at 180 degrees and it worked out perfectly. I also created a frangipan cream for under the fruit.
So…this would have been GREAT if it weren’t for the major inconsistencies here. The written recipe and the video are different; not only that, neither work. Get the temp issue right and correct the video and you may have something, but right now all I have is two and a half hours of my time wasted and a weepy, undercooked meringue on my counter. Not cool…
This was wonderful and stunning to look at. It was very easy to make. Much easier than it looks. I don’t have a pastry bag so I just used a ziplock and cut a corner off. Worked great. I read the other reviews and decided to cook at 200 degrees and it worked fine. crunchy on the outside and soft and chewy on the inside. Light as air. Perfect!!
I have made this recipe twice now and used other ones as well. I like the ingredient of white wine vinegar vs the often used lemon juice much better. The only thing that doesn’t work is the temperature of 180 as it isn’t long enough to cook the Pavlova. I have checked many other recipes and the range is from 250 – 350 degrees F. I am not sure if you were meaning 180 degrees Celcius which converts to approx 355 degrees Fahrenheit. If cooking time or temperature were adjusted so it wouldn’t be gooey in the middle, this would be a 5 star
Admittedly, I’m not a baker. My meringue didn’t set up, was still quite wet in the middle, maybe, I guess, I needed to leave it in the oven longer. Secondly, I used wax paper, maybe this is the reason I couldn’t get the paper off the pan and couldn’t get the meringue off the paper so basically the meringue just broke apart. Aside from that kind of huge blunder, I did put it together as single servings and it was outstanding, the flavors and textures (except for the middle) were perfect. I do wish someone might be able to advise what they think I did wrong. I’m giving it a 5 * rating because if done right, this would be awesome.
Extremely easy and delicious. Great summer desert. I used blackberries instead of grapes. So beautiful!
It was very easy to make. Since I didn’t have white wine vinegar, I just used white vinegar. Also, I used fresh berries with no sauce, and low fat whipped cream. It was delicious! The one thing I’ll do differently is sift the cornstarch evenly around the meringue. I noticed a few clumps I had to break down.