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When I set out to collect dessert ideas for this column, I asked friends and family: What is the best dessert you had recently? Photographer Chay Berger didn’t skip a beat. “Definitely the pavlovas I tasted in a restaurant last week,” she told me. “You must figure out how to make them!” So although I had never actually tasted the dessert she described, I set out to recreate it based on her mouthwatering description. I hope I got it right!
4 egg whites, at room temperature
pinch of kosher salt
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
2 teaspoons vinegar
16 ounces Kinneret Whipped Topping
3 cups frozen berries, chopped
1/2 cup Gefen Confectioners’ Sugar
1 tablespoon Gefen Lemon Juice
1 teaspoon cornstarch, diluted in 2 teaspoons water
fresh fruit of your choice
Preheat oven to 250 degrees Fahrenheit. Line two baking pans with parchment paper and set aside.
In a mixer, beat egg whites on medium speed for two minutes. With the mixer running, add a pinch of salt and increase speed to high, beating until glossy peaks form (about four to five minutes).
With the mixer still running, add sugar, one spoonful at a time, until the pavlova mixture is stiff and glossy. Beat another five minutes.
By hand, gently fold in vanilla extract, cornstarch, and vinegar.
Scoop six mounds of pavlova mixture onto each baking dish. Use the back of the spoon to create an indentation in the middle of each mound.
Bake 40–45 minutes, until dry to the touch (but not browned).
Turn off the heat and leave pavlovas in the oven for 45–60 minutes. Remove and transfer to a cooling rack to finish cooling.
In a mixer on high speed, beat the whipped topping until thick and creamy.
In a saucepan, cook the berries, sugar, and lemon juice for 10 minutes, or until fruit is soft. Add the cornstarch slurry and simmer for five minutes. Set aside; it will slightly thicken as it cools.
Place a pavlova on each plate. Spoon a dollop of whipped topping into the center indentation. Drizzle berry sauce over the whip and garnish with fresh berries.
Styling by Faigy Cohen
Photos by Chay Berger
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