Pavlova Printemps

 In Desserts
Pavlova Printemps
Yields 8
The dessert was a metaphorical representation of the ballerina, with the colorful fruit and the light, frothy meringue epitomizing the magnificence of the dancer’s costumes and her “lighter than air” form.
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  1. Meringue
  2. Whipped cream
  3. Assorted berries – strawberries, blueberries, blackberries, raspberries
  4. Sliced kiwi
  5. Mint sprigs
  7. 2 egg whites
  8. ½ cup sugar
  9. ½ tsp cream of tartar
  10. ½ tsp cornstarch
  11. pinch kosher salt
  12. 1 tsp lemon juice
  13. 1 tsp vanilla
  15. 1 cup heavy cream
  16. 1/3 cup sugar
  17. 1 tsp vanilla
  2. STEP 1: Beat whites at medium speed until soft peaks form. Gradually beat in sugar, a few tablespoons at a time, until stiff peaks form. Increase speed and beat in rest of ingredients. Continue beating until glossy and satiny.
  3. STEP 2: Pipe meringue into 4-inch diameter circles onto parchment paper.
  4. STEP 3: Bake at 300°, 40-45 minutes. Cool.
  6. STEP 1: Chill the bowl and beaters in freezer
  7. for about 20 minutes.
  8. STEP 2: Beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form.
  9. STEP 3: Assembly: Layer meringues, whipped cream, and fruit. Top with mint sprigs.
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