Pavlova

with red berry sauce Meringue can be tricky to bake. Make sure to use and check the oven’s temperature with an oven-safe thermometer.

Makes 8 servings

Total time: 40 minutes+ baking & cooling

FOR THE MERINGUE, BEAT:

4

1/8 1

MEANWHILE, WHISK:

2 1 1

FOR THE BERRY SAUCE, PURÉE:

1

12

1/3 1 1

FOR THE WHIPPED CREAM, BEAT:

11/ 4 1/4 1/2 1 egg whites (about 41/ 2 oz.), room temperature tsp. kosher salt cup superfine sugar tsp. cornstarch tsp. vanilla bean paste tsp. white wine vinegar lb. fresh strawberries, hulled, quartered, and divided oz. fresh raspberries, divided cup granulated sugar

Tbsp. fresh lemon juice

Tbsp. crème de cassis cups heavy cream cup crème fraîche cup powdered sugar, sifted tsp. vanilla bean paste

Preheat oven to 200° with rack in bottom third. Line baking sheet with parchment and trace a 7-inch circle; flip parchment over.

For the meringue, beat egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed until fluffy and whisk leaves a distinct trail, 5–6 minutes. With mixer on medium speed, gradually add sugar, 1 Tbsp. at a time, until all is added. Scrape down sides of bowl. Increase speed to mediumhigh and beat whites until thick, glossy, and stiff peaks form, 5–7 minutes more. (You should feel no grains of sugar if you rub a bit of meringue between your fingers.) Meanwhile, whisk together cornstarch, vanilla bean paste, and vinegar until smooth.

Add cornstarch mixture to meringue; beat on medium-high until incorporated. (Run a spatula around the sides of mixer to ensure everything is combined.)

Scoop meringue into center of traced circle on prepared baking sheet. Spread meringue to edges of traced circle and form a well in the center.

Bake meringue until exterior is dry and crisp, 2–21/ 4 hours. Shut off the oven, and let meringue cool completely inside, about 1 hour, or up to overnight.

For the berry sauce, purée

51/ 2 oz. strawberries (about

11/ 4 cups) and 6 oz. raspberries in a food processor; strain through a fine-mesh sieve, pressing solids to extract as much juice as possible. Discard solids.

Heat berry juices and sugar in a saucepan over medium until reduced to 1 cup, 7–9 minutes. Stir in lemon juice and crème de cassis; cool completely.

Combine remaining strawberries, raspberries, and 1/4 cup berry sauce; gently fold to coat berries.

For the whipped cream, beat cream and crème fraîche to medium peaks in a bowl with a hand mixer.

Add powdered sugar and vanilla bean paste; beat just until combined. Gently fold 4–5 Tbsp. berry sauce into whipped cream.

Top meringue with whipped cream and berry mixture. Serve remaining berry sauce on the side.

Per serving: 365 cal; 17g total fat (10g sat); 49mg chol; 75mg sodium; 53g carb (4g fiber, 47g total sugars); 4g protein