Strawberry Orange Pavlova
Pavlova is a classic Spring dessert. Crispy meringue nests make an elegant, yet simple dessert when filled with a delectable orange cream and fresh berries. Prepared meringue nests are readily available at grocery stores, usually in the cookie or baking section, or you can use your favourite meringue recipe making each nest about 4 inches (10 cm) in diameter.
Ingredients:
1/3 cup granulated sugar (75 mL)
3 eggs
1 cup 35% Real Whipping Cream, divided (250 mL)
2 tsp grated orange rind (10 mL)
1/3 cup freshly squeezed orange juice (75 mL)
1 tbsp butter (15 mL)
2 cups fresh strawberries (500 mL)
6 to 8 meringue nests
Directions:
1. In a heatproof bowl set over a saucepan of simmering water, whisk together sugar, eggs, 1/4 cup (50 mL) of the whipping cream, orange rind and juice. Cook, whisking constantly, for about 10 minutes or until thick. Remove from heat and whisk in butter until melted. Place plastic wrap directly on the surface and refrigerate until chilled,
about 2 hours.
2. Trim hulls from strawberries and cut lengthwise into slices; set aside. In a chilled bowl, using an electric mixer, whip remaining 3/4 cup (175 mL) cream to stiff peaks. Fold one-quarter of the whipped cream into orange mixture to lighten. Fold in remaining whipped cream and half of the strawberries. (Can be covered and refrigerated for up to 4 hours).
3. Spoon filling into meringue nests and top with remaining strawberries. Serve immediately. Yield: 6 to 8 servings
Source: Dairy Farmers of Canada Recipes
Ingredients:
1/3 cup granulated sugar (75 mL)
3 eggs
1 cup 35% Real Whipping Cream, divided (250 mL)
2 tsp grated orange rind (10 mL)
1/3 cup freshly squeezed orange juice (75 mL)
1 tbsp butter (15 mL)
2 cups fresh strawberries (500 mL)
6 to 8 meringue nests
Directions:
1. In a heatproof bowl set over a saucepan of simmering water, whisk together sugar, eggs, 1/4 cup (50 mL) of the whipping cream, orange rind and juice. Cook, whisking constantly, for about 10 minutes or until thick. Remove from heat and whisk in butter until melted. Place plastic wrap directly on the surface and refrigerate until chilled,
about 2 hours.
2. Trim hulls from strawberries and cut lengthwise into slices; set aside. In a chilled bowl, using an electric mixer, whip remaining 3/4 cup (175 mL) cream to stiff peaks. Fold one-quarter of the whipped cream into orange mixture to lighten. Fold in remaining whipped cream and half of the strawberries. (Can be covered and refrigerated for up to 4 hours).
3. Spoon filling into meringue nests and top with remaining strawberries. Serve immediately. Yield: 6 to 8 servings
Source: Dairy Farmers of Canada Recipes
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