A little tutu dessert for u.
Are you one of those people who always turns down dessert in a restaurant? Usually I am only because I’m too full to enjoy it. I will never give up desserts; I don’t make them all the time but when I do, I’m not only going to eat it, I’m going to enjoy it. Life is too short to say I’m NEVER going to eat certain things.
If you didn’t already know it, Pavlova is a meringue-based dessert named after a famous Russian ballerina, Anna Pavlova, and it is believed to have been created in her honor after one of her tours to Australia and New Zealand back in the 20’s.
I like to make individual meringue shells and they look like puffy little tutus that are filled with whipped cream and fruit.
This is a perfect little dessert for any summer time gathering or do it just for yourself. My meringue shells were made the day before and were put them in an airtight container to stay crisp until the next day. I chose kiwi, strawberries, raspberries, and blueberries to fill mine.
The meringue can be made into one large shell, or 4-5″ (mine) or even smaller ones to use for bite size desserts. The tiny ones are great filled with a little lemon curd and beautiful when topped with crystallized violets.
I would like to try sweetening the shells with Splenda the next time. I did use Splenda to sweeten the whipping cream.
So, if you are looking for an easy, impressive dessert to make for summer event, give this recipe a try.
BLAST FROM THE PAST: I first made Watermelon Basil Mint Sorbet back in 2009 when I first started this blog. Since then this recipe has had almost 10,000 VIEWS. It is a very refreshing dessert for the hot summer days to come.
Beat egg whites until still then gradually sprinkle in sugar, one tablespoon at a time, then add the cornstarch and vanilla.
Draw circles onto a piece of parchment paper then put a big scoop of egg whites onto paper and smooth the beaten whites until you have a built up edge, leaving it indented in the middle.
Bake for 25-30 minutes until browned. Cool in the oven with door ajar.
Top the baked meringue shells with some sweetened whipped cream and fresh fruit. Serve immediately.
- 4 egg whites
- 1 1/4 c. white sugar
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 2 tsp. cornstarch
- 1 pt. whipping cream
- 4 Tbsp. powdered sugar
- 3-4 kiwis
- 1-2 c. fresh strawberries, sliced
- 2 c. fresh blueberries
- Preheat oven to 300° Line a baking sheet with parchment paper. Find a 4-5" object and draw circles on the parchment paper leaving about 1-2" in between circles.
- In a large mixing bowl, beat the egg whites until they are stiff but not dry. Gradually add in the sugar about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside each of the circles (I had 9 4-5" circles). Working from the center, spread the mixture towards the outside edge, building up slightly around the edge. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- Beat the whipping cream and powdered sugar until stiff peaks form; set aside or refrigerate until ready to assemble the desserts. Remove the paper and place meringue on individual serving plates. Fill the center of the shell with whipped cream and top with the fruit.