Last week I offered up a poke dish that you could make for a summer dinner party, but forgot to include a dessert. Lucky for us, Tracy Dempsey of Tracy Dempsey Originals recently sent along a strawberry-laden dessert recipe that’s both summery and delicious.
At first glance, making meringues (pavlova) might seem daunting, but they’re really quite simple, Dempsey says. “I like this recipe for its simplicity. It results in a beautiful and elegant dessert without a great deal of time and/or ingredient. The fruit can be switched up depending on the season.”
And if you’re wondering how the Pavlova got its name, the lighter than air dessert is named after famed Russian ballerina, Anna Pavlova, who died in 1931.
Strawberries & Red Wine Pavlova
Serves 8
Pavlova ingredients
2 egg whites
1 tsp. cornstarch
1 tsp. white vinegar
1 cup granulated sugar
1 tsp. vanilla extract
Directions
- Preheat oven to 250F.
- Prepare a sheet pan with parchment paper. [This will prevent meringues from sticking to the pan and makes clean up easier.]
- In the bowl of a mixer with the whip attachment, whip the egg whites until just foamy. Add the cornstarch, vinegar and slowly add the sugar. Continue whipping until medium firm peaks form. Add the vanilla. Remove bowl from mixer.
- Using a large spoon or portion scoop, place 8 large scoops of the meringue on the parchment-lined pan, keeping about 2 inches between each. Using the back of a spoon, form a divot in the center of each scoop.
- Place pan in the oven and bake for 20-40 minutes or until dry on the outside but still soft looking on the inside. Remove from the oven and continue to dry on the pan. [When cooled, remove by hand or use a spatula.]
- To serve, place a pavlova in the middle of a dessert plate, top with a generous spoon of the berries and a dollop of whipped yogurt cream.
Berries
4 cups ripe strawberries, rinsed, hulled and quartered
