Everyone else was doing it...

Every week I look forward to reading the Week. Not only does it recap all the important news from the previous week in a witty and concise way, it also includes a food section with wine reviews and recipes taken from various sources. A couple weeks ago they featured this wonderful Pavlova recipe. It really is no secret that Pavlova crafting has started to infiltrate the food blog world so I was very familiar and was just waiting for the right occasion to make it. Since its so incredibly massive once put together, I waited until we could have dinner with the neighbors to take a stab at the behemoth.

Despite the looks of it, there really isn't much work involved. Mine came out nearly perfect on the first try so give it a shot if you find yourself with loads of fresh berries lying around. There are a lot of things that can be altered with this recipe. Different flavors can be added to the meringue, different flavors added to the cream, or add all sorts of different fruits, nuts, or chocolate. I'm excited to make it again sometime after I finish all of the leftovers.


Pavlova with Vanilla Cream and Macerated Berries
taken from the LA Times/ The Week

1 pint blackberries
1 pint blueberries
1 pint raspberries
1 pint strawberries
sugar to taste
1 tblsp balsamic vinegar
1 pint heavy whipping cream
1 tblsp vanilla

8 egg whites
pinch of salt
2 1/2 cups sugar (try not to think about all the sugar)
4 tblsp cornstarch
2 tsp white wine vinegar
1 tsp vanilla extract

This is super easy if you have a stand mixer, otherwise be prepared for a bicep workout. Separate the eggs and beat the whites in a glass or metal bowl with salt until you get soft peaks. Slowly add the sugar and cornstarch while you continue mixing. Add the vinegar and vanilla last and mix more until you have a nice sticky consistency. Stiff peaks.

Line a large baking sheet with parchment and pile the fluff in a nice pile that is higher on the sides than in the middle. I had very little success on this part. Next time I'm going to try to use the ring of a spring form pan so I get a better shape. Any other ideas that would make this step easier would be greatly appreciated.

Bake the Pavlova at 300 for 1.5 hours. When time is up, turn the oven off and prop open the oven door to let it cool until room temperature. Maybe if you live in a nice well air conditioned home or reside in a town where temperatures don't exceed 100 degrees you can keep this meringue from flopping. It will probably crack and flop but it will still look pretty when you put the rest of it together.

Wash and prepare the berries. In a large bowl add sugar and vinegar to berries and let stand for 10-15 minutes stirring occasionally. While the berries do their thing, whip the cream with the vanilla until its nice and fluffy.

Assemble by piling the meringue high with cream and then top with the berries. Serves many.