Berry And Tarragon Pavlova
This delectable dessert is a delightful fusion of light and airy meringue, luscious berries, and a creamy mascarpone filling. The crispy meringue shell cradles a fluffy whipped cream and mascarpone mixture, all generously topped with a vibrant medley of strawberries and raspberries tossed in zesty lemon. Finished with a sprinkling of fresh tarragon leaves, this dessert is not only visually stunning but also a harmonious blend of flavors and textures that are sure to impress.
— Constant Cookbook
Ingredients
- 3 large egg whites
- 1/2 cornstarch
- 1/8 cream of tartar
- 1/2 plus 1/3 cup sugar
- 1 fennel seeds, lightly crushed
- 12 fresh strawberries, hulled, halved or quartered if large (about 3 cups)
- 6 fresh raspberries (about 2 cups)
- 1 finely grated lemon zest
- 1 fresh lemon juice
- 3/4 chilled heavy cream
- 3/4 mascarpone
- 2 fresh tarragon leaves
Instructions
- Preheat oven to 200°. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in 1/2 cup sugar, 1 table-spoonful at a time, until stiff peaks form. Beat in fennel seeds.
- Spread out meringue on a parchment-lined baking sheet into an 8-inch round about 3/4 inch thick in the center and 1 1/2 inches thick at the edges, creating a well for the filling.
- Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.
- About 30 minutes before serving, toss strawberries, raspberries, lemon zest and juice, and remaining 1/3 cup sugar in a large bowl; let stand to let fruit release juices.
- Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.
- Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.
- DO AHEAD: Meringue can be made 1 day ahead. Store airtight in a cool, dry place.
Yield
8 servings
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