Pavlovas, first popularized in the 1920s, are making a resurgence on the dessert menu. The 2016 versions tops the crisp, crunchy outer shell and soft marshmallowy center with interesting combinations of fresh fruit and herbs over mounds of rich whipped cream or topping.
Mixed fruit pavlovas
Makes 12 servings.
3 oranges, peeled and segmented
1 package (8 ounces) pomegranate seeds
2 tablespoons granulated sugar, divided
1 package (6 ounces) fresh raspberries
1 package (10 ounces) Whipped Icing Mix, prepared according to package directions
Preheat oven to 250°F. Prepare cookie pans with parchment paper.
In large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks. Add Sweet Meyer Lemon flavor and Yellow color and whip until well combined, scraping down bottom and sides of bowl as necessary.
Spoon mixture onto prepared pans, making 12 discs about 3-1/2 in. in diameter.
Bake 40-45 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan. Peel cooled meringues off of parchment paper.
While meringues bake, prepare filling. In medium bowl, combine segmented oranges, pomegranate seeds and 1 tablespoon sugar.
In the bowl of a food processor, combine raspberries and remaining 1 tablespoon sugar. Process until smooth, then strain out seeds through a fine wire-mesh strainer.
To assemble, top each meringue with 1/3 cup whipped icing (reserve remaining whipped icing for another use). Spoon fruit evenly over whipped icing, then drizzle with raspberry sauce. Serve immediately.
Makes 1 dozen.