mélange de baies pavlova

How To Make mélange de baies pavlova

• 1

  Preheat the oven to 180 degrees Fahrenheit. 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. Place the egg whites and salt in the bowl of an electric mixer fitted with a 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
• 2

  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. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. (Opening the oven door will cause the meringue to collapse.) It will be crisp on the outside and soft inside.
• 3

  As you wait for the meringue to cool, make the sweetened whipped cream and the raspberry sauce. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment, or use a hand mixer. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. (Do not overbeat.)
• 4

  To make the triple raspberry sauce, place the raspberries, sugar, and ¼ 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 a steel blade and process until smooth. Chill.
• 5

  Invert the meringue disc onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries, and raspberries in a bowl and toss with about ½ cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
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