MINI FRUIT PAVLOVA

PAVLOVA:

4 egg whites, at room temperature

Pinch of salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon vinegar

1/2 teaspoon vanilla

FRUIT SAUCE FOR TOPPING:

2 cups strawberries, raspberries, blueberries (plus extra for garnish if desired), strawberries chopped into bite-size pieces

2 tablespoons berry jam (strawberry, raspberry or mixed berry)

1 tablespoon  of any  fruity liqueur, or juice)

DIRECTIONS

VLOVA:

Preheat oven to 180°, and place a sheet of parchment paper on a sheet pan.

Draw six 5″ circles on the paper, (or one single 9″ circle if you’d like one big pavlova, using a 9-inch plate as a guide), then turn the paper over so the circles are on the reverse side (avoiding pencil marks on the meringue).

In a large bowl, beat egg whites and salt on high speed until firm, about 1 minute (using the whisk attachment if using a stand mixer).

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.

If making mini pavlovas, pile the meringue evenly between the 6 circles on the parchment paper and smooth to create a disk within the confines of the circles.

 Bake for 1 hour, then 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 on the inside.

If making one large pavlova, pile the meringue into the middle of the single large circle on the parchment paper and smooth it on top.  

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 on the inside.

FRUIT SAUCE:
In a medium saucepan over medium-low heat, stir berries with jam and liqueur (or juice).  

Cook for 3 – 5 minutes, until juices release and berries are very soft.  (Sauce will thicken slightly as it cools.)

Pour fruit sauce over cooled pavlova shells and serve right away.  

Add chopped berries over top if you’d like.