Traverse City Cherry Pavlova with Fresh Berries
Traverse City Cherry Pavlova with Fresh Berries
Submitted by Lori Martenson, Fustini's Holland
Desserts
Ingredients
- 4 extra-large egg whites, at room temperature
- Pinch of kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon Fustini’s Traverse City Cherry balsamic
- 1/2 teaspoon pure almond extract
- 3 tablespoons Fustini’s 18 Year Traditional balsamic
- fruit for garnish on top.
Directions
- Preheat the oven to 225 degrees. Place a sheet of parchment paper on a sheet pan.
- Place the egg whites and salt in the bowl of an electric mixer fitted with the 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.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the Traverse City Cherry balsamic and almond extract, and fold in lightly with a rubber spatula. Spoon or pipe the meringue into 4-6 disks, spacing at least 2 inches apart, on the parchment paper and smooth it, 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. It will be crisp on the outside and soft inside. Remove from oven. Plate merengues, and top with fresh whole or sliced fruit. Finish with a drizzle of Fustini&rsquo,s 18 Year Traditional balsamic.
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