Mixed Berry and Nectarine Pavlovas

These are some of my favorite desserts to make! With Fourth of July right around the corner this will be a show stopper. The pavlovas are baked light crisp meringues on the outside and airy and soft on in the inside. Topped with fresh whipped cream and summer fruit, so good!!

Ingredients

• 4 extra large eggs whites (room temperature)
• 1 pinch of salt
• 1 cup granulated sugar
• 1 tsp. white wine vinegar
• 2 tsp. corn starch
• 1 tsp. vanilla extract
• 1/2 pint fresh strawberries quartered
• 1/2 pine fresh raspberries
• 1/2 pint fresh blueberries
• 1 nectarine, small diced
• 1 tsp granulated sugar
• Berry sauce ( recipe follows)
• Whipped cream (recipe follows)

Directions

Preheat the oven to 250 degrees.

Line a baking pan with parchment paper.

In a large stand mixer with a whip attachment, whip together the room temperature egg whites and salt, just until they get slightly foamy. With the motor running gradually pour in the sugar. Beat for about 2-3 minutes just until shiny stiff peaks form. Then stir in the white wine vinegar, corn starch and vanilla extract. Mix until all combined.

Spoon 5 or 6, 1/2 cup disks onto the parchment paper. Spreading them out about 1 inch just so they cook evenly.

Bake in the oven for about an 1 1/2 hours. DO NOT OPEN THE OVEN. Then turn the oven off and let it completely cool for another 2 hours. They will be crisp on the outside and soft on the inside.

In a small bowl mix together the berries and nectarines with the 1 tsp sugar and set aside.

Place disks on serving plates and top with the whipped cream, berry sauce and fresh berries and nectarines. Enjoy!!

Whipped Cream

• 1 cup heavy cream
• 1 tbsp granulated sugar
• 1 tsp. vanilla extract

Place the heavy cream in a large bowl and mix with a hand mixer until it starts to get foamy and thicker then add in the sugar and vanilla and continue to mix until soft peaks form. Don’t over mix.

Mixed Berry Sauce

• 1/2 pint fresh raspberries
• 1/2 pint fresh strawberries
• 1/4 cup sugar
• 1 cup raspberry or strawberry jam

In a small sauce pan add the berries and sugar, and place over medium heat. Using a fork or potato masher, mash the berries. Let cook for about 4-5 minutes, stirring until it gets thicker and coats the back of a spoon. Add the cooked berries to a food processor or blender along with the jam and puree until smooth. Then pour in to a small bowl covered and let chill completely.