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Pavlovas with Cream Cheese Frosting and Fresh Berries

Servings 12 pavlovas

Ingredients

  • 4 large egg whites
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • good pinch salt

Cream Cheese Frosting:

  • 4 oz cream cheese very very soft or frosting won't be smooth
  • pinch of salt
  • 1 tsp vanilla
  • 1/3 cup powdered sugar
  • 1 cup heavy whipping cream

Fresh mint & lemon zest to serve

Strawberries, blueberries, and raspberries

or cherry/blueberry pie filling for the top

Instructions

  • Preheat oven to 350 degrees F. Keep in mind that you will be reducing the oven later on. Line a baking sheet (or two) with parchment paper.
  • Beat egg whites with whisk attachment for 1-2 min until very thick and fluffy.
  • With mixer running, add sugar in small increments, beating between each addition. Scrape down bowl and add salt and vanilla. Continue beating for 10 min, checking meringue frequently, until you have very stiff, glossy peaks. Lift up the beater to test your meringue. You don't want the peaks to flop around when you move the beater. They should hold a stiff, rigid peak, but if they droop very slightly, that's fine.
  • Transfer your meringue to a piping bag (or large ziploc bag) fitted with a star (or round) tip.
  • Pipe pavlovas to *about* 3 in wide circles, starting from the middle and piping your way out. Then generously pipe a 'shelf' at the top and in the center of each meringue circle. When finished piping your pavlovas, use a spoon to shape and spread each meringue to a full 3 in circle. Your goal is to create a nice 'nest' shape.
  • Place pavlovas into preheated oven and reduce temperature to 200 degrees F. Bake for 1 hr 30 min-1 hr 45 min until pavlovas are dry and firm when pressed lightly in the center.
  • Remove pavlovas from oven and cool.
  • For the frosting, beat softened cream cheese, powdered sugar, pinch salt, and vanilla until very smooth and creamy, scraping down the bowl as needed.
  • Add 1 cup cold heavy cream and beat until thick and fluffy. Transfer frosting to a piping bag fitted with a star tip if desired.
  • To finish, pipe cream generously in the center of each meringue right before serving. The pavlovas cannot stand for a prolonged period of time with the frosting and they cannot be refrigerated. Top each pavlova with fresh berries, mint leaves and a sprinkle of lemon zest, if desired. Enjoy:)