Berry Pavlova

6    egg whites
1 cup    superfine sugar
1 tsp.    cornstarch
1 tsp.    vanilla extract
1 tsp.    lemon juice
1 pint    heavy whipping cream
¼ cup    powsdered sugar
fresh strawberries, raspberries
and blueberries
¼ cup    Chambord or raspberry liquor

Procedure:

• Preheat oven to 265 degrees F.  Line a baking sheet with wax or parchment paper
• Whisk egg whites to stiff peaks, adding sugar slowly to form a stiff and glossy meringue
• Add in lemon juice and cornstarch
• Pipe out six 4-in. rounds with a star tip
• Bake for 1 ½ hours or until the meringue is crisp and lightly golden. Turn off oven, keeping the door closed, and let cool for 1-2 hours
• Carefully peel away the paper from meringue and transfer to an air-tight container until service
• When plating for dessert, whip heavy cream until stiff peaks form; fold in powdered sugar
• Toss fresh berries with raspberry liquor and set aside
• Top with meringue and fill with sweetened whipped cream
• Top cream with mixed berries and garnish with powdered sugar, fresh mint and gum-paste flowers

Submitted by Jennifer Monaco, Sous Chef, Manasquan River Golf Club, Brielle, N.J.

Tags: Berry Pavlova Jennifer Monaco Manasquan River Golf Club