- Serves: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 1.5-2 hours
- 1 lb. Fresh Organic Strawberries, hulled & quartered
- 1 (6oz) pack Fresh Raspberries
- 1 c. Heavy Whipping Cream
- 2 tbsp. Powdered Sugar
- 1 c.+1/2 c. Granulated Sugar (separated)
- 1 tbsp. Orange Liqueur
- 4 Large Egg Whites
- 1/2 tsp. Cream of Tartar
Preheat oven to 300 degrees, and line a large baking sheet with parchment paper. In a chilled mixing bowl, combine egg whites, cream of tartar, and remaining granulated sugar. Beat egg whites on high until they are smooth, shiny, and form stiff peaks. Spoon about half of merengue mixture onto prepared baking sheet, and spread into a roughly 9 inch circle; repeat with remaining merengue. Bake for 30 minutes, then lower heat to 250 and continue baking for 1 hour. Remove from oven, transfer to a wire rack, and cool completely.
Set aside about 1/4 cup of the quartered strawberries and a small handful of raspberries; combine the remaining berries with 1/2 cup of sugar and orange liqueur, then set aside to macerate. Whisk together whipping cream and powdered sugar in a chilled bowl, then beat on high until stiff peaks form. To assemble pavlova, place one merengue circle on a plate and top with half of whipped cream and all of macerated berries. Top with second merengue and remaining whipped cream, then finish with reserved fresh berries. Serve immediately.