Pavlova with Chambord Cream and Fruit

pavlova dessert with berries and whipped cream
Pavlova with Chambord Cream and Fruit
Makes 6 to 8 servings
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  1. 6 egg whites, at room temperature
  2. 1/4 teaspoon cream of tartar
  3. 1 cup granulated sugar
  4. 1 teaspoon distilled white vinegar
  5. 1/2 teaspoon chocolate extract
  6. 1/4 cup Dutch process cocoa
  7. 1 teaspoon cornstarch
  8. 2 cups heavy whipping cream
  9. 1/4 cup confectioners’ sugar
  10. 2 tablespoons Chambord Liqueur
  11. 1 cup fresh raspberries
  12. 1 cup fresh blackberries
  13. 1/2 cup fresh blueberries
  14. 1 kiwi, peeled, halved, and thinly sliced
  1. Preheat oven to 250°. Line a large baking sheet with parchment paper. Draw a 10-inch circle onto parchment; turn paper over so circle touches baking sheet.
  2. In a large bowl, beat egg whites and cream of tartar with a mixer at medium-high speed
  3. until foamy. Add granulated sugar 1 tablespoon at a time, beating until
  4. stiff peaks form. Fold in vinegar and chocolate extract.
  5. In a small bowl, sift together cocoa and cornstarch; gently fold into egg white mixture.
  6. Spoon mixture onto circle on parchment.
  7. Bake for 11 /2 hours. Turn oven off, and let meringue cool completely in oven.
  8. In a medium bowl, beat cream with a mixer at medium speed until soft peaks. Gradually add confectioners’ sugar, beating until stiff peaks form; stir in Chambord. Spoon whipped cream into center of cooled meringue, and top with fruit. Serve immediately.
Paula Deen Magazine