Light, airy, crispy meringue topped with orange zest whipped cream and fresh berry jam..
If only it was summer…
A healthier dessert diet that is gluten-free treat and topped with antioxidants. I don’t think you need another excuse to have more than one.
Ingredients:
For Pavlova:
- 2 egg whites, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 3/4 cup white granulated sugar
For Orange Zest Whipped Cream:
- 1 cup heavy whipping cream
- 3 tablespoons confectioner’s sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon orange extract
- 1/2 teaspoon orange zest
For Raspberry Jam:
- 4 cups fresh raspberries
- 3 1/2 cups white granulated sugar
For Blueberry Jam:
- 4 cups fresh blueberries
- 3 cups white granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Directions:
For Pavlova:
- Preheat oven to 275F degrees.
- With whisk attachment, on the standing mixer, beat the egg whites at medium speed until frothy.
- Add cream of tartar, vanilla extract and a pinch of salt and continue to whisk until small peaks form.
- Add sugar one tablespoon at a time, until stiff peaks form.
- Beat at high speed for a 10-20 seconds and the mixer should be a stiff and shiny texture.
- Either pipe the meringue or use a spoon onto parchment paper or baking silpat and use a spoon to create a divot at the top of the pavlova (the divot will make it easier to hold the jam on top of the dome-shaped pavlova).
- Bake for one hour and turn off the oven (do not open the oven door) and leave the meringues for at least another hour to allow it to cool down in the oven.
For Orange Zest Whipped Cream:
- With whisk attachment on standing mixer, combine the heavy whipping cream, sugar, orange and vanilla extract and orange zest into bowl.
- Set the speed to medium (5 setting on Kitchen Aid standing mixer) and continue to whisk until stiff peaks start to form (approximately 5-7 minutes) and the whisk leaves clear traces in the whipped cream.
- Whipped cream can be stored in air tight container in refrigerator until ready to use.
For Raspberry Jam:
- In a large pot, cook the raspberries on medium-heat until it starts to boil.
- Add sugar and stir until the sugar has dissolved.
- Optional: place the jam into food processor and pulse for five seconds for the jam to be finer in texture.
- Set aside and allow the mixture to cool completely.
For Blueberry Jam:
- In food processor, blend the blueberries until the berries are well-blended.
- Pour the blueberries into a saucepan and stir in sugar and lemon juice and zest on medium heat.
- Stir and allow the mixture to come to boil.
- Once the mixture is boiling, turn down the heat down to low and allow it to slowly simmer for another 3-5 minutes to thicken the mixture.
- Set aside and allow the mixture to cool completely.
Assemble:
- Place pavlova on serving plate.
- Pipe approximately 2 tablespoons of orange zest whipped cream on top of the pavlova.
- One tablespoon of blueberry jam and one tablespoon of raspberry jam on top.
- Garnish fresh raspberries and mint.
Enjoy!!!
