I think this is the ultimate Canada Day dessert with it’s red and white colour scheme and local berries at their peak! You can make individual or family size meringues and they are so portable for picnics or potlucks or camping. Put them together when you are ready to serve! Use a handy can of whipped cream if you are not at home.
This morning I was able to spend time at our local berry patch, Morrison’s Berries, http://ontariofarmfresh.com/member-pages/morrison-berries-country-market/ listening to the birds and enjoying the summer holiday while picking a basket of strawberries. I seldom pick more than 6 quarts of berries at a time. That way I have an excuse to go again and again and it does not become a chore. To make our pavlova even more of a Canadian treat we harvested our first Saskatoon berries from bushes in our gardens. They are really abundant this year and taste like a cross between a currant and a blueberry and I think they will mix in nicely with the strawberries on top!
Pavlova– Click here for pdf version of recipe
3 egg whites, preferably room temperature
1/4 tsp cream of tartar
3/4 cup white sugar
1/2 tsp vanilla extract
Custard: This recipe makes enough for 2 batches of meringue or a Strawberry C ream Pie
1/2 cup white sugar
3 Tbsp corn starch
1/4 tsp salt, or less
2 cups milk
3 egg yolks
2 Tbsp butter or margarine
1/2 tsp vanilla extract
Strawberries as desired, about 1 1/2 quarts washed and hulled
Sweetened whipped cream Meringue:
Whip egg whites and cream of tartar in a clean bowl with clean beaters until soft peaks form.
Gradually beat in sugar until stiff peaks form then stir in vanilla.
Spread all of meringue in a circle on parchment*lined baking sheet using a spoon to smooth and indent the centre slightly. I have also made individual meringues using a muffin scoop. This will make about 7- 8 individual forms.
Bake at 250°F for 45 -60 minutes until dry and firm. If you are not certain if it is quite done you may shut the oven off and leave it in until it cools
Mix sugar, corn starch and salt until corn starch is evenly distributed to prevent lumps. Whisk in milk and microwave on high for 6 – 9 minutes, stopping to stir every 3 minutes When mixture has come to a boil and started to thicken add egg yolks putting a bit of the
hot mix into the yolks first to temper them.
Return to microwave and bring back to a boil, about 2 minutes.
Remove and add butter and vanilla, stirring until smooth.
Place a piece of waxed paper or plastic wrap on top to keep from forming a skin and let cool.Cover baked meringue with cooled custard and berries. Top with a little sweetened whipped cream.
Anne’s Favourites Serves about 6
* You may use foil instead but lightly grease it before spreading meringue.