Here’s an airy dessert that I tried in Ireland. My kids love to build their own Pavlova with their favorite fruits.
—NORMA STEVENSON EAGAN, MN
PREP: 20 MIN. + STANDING • BAKE: 45 MIN. + COOLING • MAKES: 12 SERVINGS
4 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
TOPPINGS
2 cups fresh blackberries
2 cups sliced fresh strawberries
1/4 cup plus 3 tablespoons sugar, divided
1 1/4 cups heavy whipping cream
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper; draw a 10-in. circle on paper. Invert paper.
2. Preheat oven to 300°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice.
3. Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake 45-55 minutes or until meringue is set and dry. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on baking sheet.
4. To serve, toss berries with 1/4 cup sugar in a small bowl; let stand about 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
5. Remove meringue from parchment paper; place on a serving plate. Spoon the whipped cream over top, forming a slight well in the center. Top with the berries.
Per serving: 208 cal., 9g fat (6g sat. fat), 34mg chol., 29mg sod., 30g carb. (27g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 2 starch, 2 fat.