Pavlova with Raspberry Sorbet and Strawberries| Christy Rost
- 3 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoons sugar
- ½ teaspoon vanilla
- 1 small container raspberry sorbet
- 1 pint fresh strawberries, rinsed and hulled
- 2 tablespoons sugar
- 1 14-ounce container raspberry sorbet
Preheat the oven to 225 degrees. In the large bowl of an electric mixer, whip egg whites on high speed until they are foamy, add cream of tartar, and continue whipping. Gradually add sugar, whip until soft peaks form, and add the vanilla. Continue whipping until the meringue is glossy and forms stiff peaks.
Transfer the meringue to a large piping bag fitted with an Ateco 867 or other star tip. Add several dabs of meringue to the corners of a baking sheet and cover it with parchment paper. Starting with the center, pipe a 3-inch wide circle of meringue onto the parchment paper to form two layers. Bake 1 ½ hours, then turn off the heat and allow the meringues to dry in the oven several hours or overnight.
Slice the strawberries, place them in a bowl, and sprinkle them with sugar. Stir gently, cover, and chill. To serve, fill each Pavolova with a small scoop of raspberry sorbet and garnish with fresh strawberries.
Yield: 8 servings