Summer Berries Pavlova

I do not have a lot of time to cook anymore...Driving to and from Pembroke with bridge construction is taking a big chunk out of my free time!!! But since I was off on Mother's Day, I tried something that intrigued me...the Pavlova!  Perfect to serve with seasonal berries and a scrumptious whipped cream!

Summer Berries Pavlova

Serves 8



Meringue:
1 cup superfine sugar
1/2 cup light brown sugar, packed
1 1/2 tsp cornstarch
1 1/2 tsp vanilla extract
2 tsp distilled white vinegar
6 large egg whites, at room temperature

1 pint fresh strawberries
12 oz fresh raspberries
6 oz fresh blueberries
1/4 cup sugar

2 cups heavy cream
1/2 cup sour cream



Preheat the oven to 250F.

Line two sheet pans with parchment paper. It should be big enough for 3 disks of meringue.

In a food processor, pulse the superfine sugar, the brown sugar and the cornstarch together until well combined.

Stir the vanilla and distilled white vinegar together in a small bowl.

In the bowl of a stand mixer fitter with the whisk, beat the egg whites at medium speed until soft peaks form. Add the sugars one tablespoon at a time, increasing the speed to medium-high.

When all the sugar has been added, beat for another minute at high speed until glossy. Add the vanilla/vinegar mixture and beat for another 5 minutes, until stiff peaks hold.

Transfer to prepared sheet pans, making 3 disks of the same size, roughly 8 to 9 inches in diameter.

Bake for about 1 hour. The crust should be crisp and feel dry to the touch. Turn the oven off and let cool inside the oven, keeping the door slightly open with the handle of a wooden spoon.


While the meringue is cooling, wash and quarter the strawberries. place in a medium bowl, add the washed blueberries. Sprinkle with sugar and let stand at room temperature until ready to assemble (see note).


Whip the cold heavy cream with the sour cream in the bowl of an electric mixer until stiff peaks form. Do not over beat or it will turn.


Assemble:
Place one of the meringue disks on a serving dish. Spread one third of the whipping cream on top, and one third of the fruits. Place second disk on top of the fruit and repeat. Finish with a layer of fruits and add the raspberries.




Notes:

This dessert is a last minute assembly!!!!!  If you assemble the meringue, whipped cream and fruits ahead of time, the meringue will become soggy.

Coconut Cream Pie

You will love this summer dessert! A nice balance of coconut, vanilla and a bit of rum...Pina Colada for dessert!!

Coconut Cream Pie

Serves 8


1 Sugar crust


3/4 cup sugar
3 large eggs
2 large egg yolks
4 1/2 Tbsp all purpose flour
2 1/4 cups coconut milk (you can use regular milk instead too)
2 1/4 cups sweetened flaked coconut
2 Tbsp vanilla extract
1/4 cup Malibu or Captain Morgan Parrot Bay coconut rum


1 1/4 cup heavy cream
2 Tbsp sugar


2/3 cup sweetened flaked coconut




Prepare the filling:
In the bowl of a stand mixer fitted with the whisk, whisk together the sugar, eggs, egg yolks and flour until thick and increased in volume.

In a saucepan, bring the coconut milk and coconut to a simmer over medium heat.

Off the heat, add the hot coconut milk to the egg mixture, gradually, whisking constantly. Return to the saucepan and cook until cream has thickened and starts to boil., about 5 minutes.
Remove from the heat, add the vanilla extract and let cool, stirring occasionally. To accelerate cooling process, I transfer the cream to a bowl set over iced water.


Meanwhile, bake the crust: butter and flour a 11-inch pie dish (I use a metal pan with removable bottom). Transfer the crust to the dish, line the crust with a disk of parchment paper and top with a light smaller pie dish. (you can also use dry beans). Bake until golden. You can remove the top dish a couple of minutes before the end of the baking time to finish cooking. When done, let cool completely before filling.

When the coconut pastry cream is completely cooled, add the rum and mix. Pour the cream on the cooled crust, cover tightly with plastic wrap to avoid a skin to form on the cream and refrigerate overnight, to allow coconut cream to set.


Prepare the topping:
In a small pan, toast the coconut flakes until golden brown, stirring often. The sugar in the coconut tends to burn fast. Set aside to cool.

Beat the heavy cream and the sugar until stiff peaks form. Spread over the coconut filling.
Sprinkle the toasted coconut on top of the whipped cream, remove from the pan and serve!

Bon appetit!



Note:
I have also used half regular milk and half coconut milk. I do like all coconut, but for some, it might be too strong so don't hesitate to "cut" the coconut milk.