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Cook the cover: Your next challenge is fruit-topped pavlovas!

Layers of crispy-chewy sweet meringue, soft whipped cream and juicy summer fruit make these a showstopper (and our easy recipe is an ideal make-ahead for a party).

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Chatelaine August 2014 Cover

Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.

We decided to turn our cooking club into a monthly event, featuring one great recipe for the entire month, including a great prize for the best photo entry! So spread the word to all your friends – with an extra two weeks to enter, fitting a new recipe onto the menu will be a breeze. (And we can’t wait to see what you cook up!)

August’s challenge: Fruit-topped pavlovas

When it comes to summer desserts, it’s tough to beat pavlovas. They’re as graceful, elegant and impressive as their namesake Russian ballerina. Layers of crispy-chewy sweet meringue, soft whipped cream and juicy summer fruit make these a showstopper (and our easy recipe is an ideal make-ahead for a party). Use any combination of seasonal fruits and add a sprinkling of fresh herbs from the garden — basil and mint are our faves.

The prize

At the end of the month we’ll select the best photo submission and that lucky winner will receive a Kitchen Aid 13 cup food processor from our friends at The Shopping Channel!

Click here for contest rules and regulations.

 

Kitchen Aid Processor

KitchenAid 13 cup Food Processor. Prepare the perfect dish this summer with accuracy and ease!

 

Peach, raspberry and amaretto pavlovas

Ingredients

MERINGUE

  • 4 egg whites
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

TOPPING

  • 1 1/2 cups 35% cream
  • 2 tbsp icing sugar
  • 3 tbsp amaretto
  • 3 tbsp brown sugar
  • 3 ripe peaches, cut into thin wedges
  • 170-g container raspberries
  • small basil leaves (optional)

Instructions

  • POSITION oven rack in lower third of oven. Preheat to 250F. Line a large baking sheet with parchment.
  • BEAT eggs whites in a large bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form, about 2 more min. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty.) Beat in cornstarch, vinegar and vanilla until combined. Spoon meringue onto prepared sheet in 6 large dollops, dividing evenly. Using the back of a spoon, spread meringue into 4 1/2-in. circles and indent the middles while pushing up the edges so they resemble nests.
  • BAKE until tops are crisp and dry, but still white, about 1  hour 15 min. Turn off oven and let them dry in oven for 1 more hour. Leave meringues on baking sheet until completely cool.
  • BEAT cream with icing sugar in a medium bowl, using an electric mixer on medium-high, until soft peaks form when beaters are lifted, 1 to 2 min. Set aside.
  • STIR amaretto with brown sugar in a medium bowl until sugar has dissolved. Gently stir in peach wedges and raspberries until just coated.
  • TO ASSEMBLE spoon whipped cream onto meringues. Top with peaches and raspberries. Drizzle with any remaining juices. Sprinkle with basil.

How to post your pic?

Once you have your photo, you can post it one of four ways (make sure you’re not on a private setting):

  • Follow us on Instagram, then post your photo using @ChatelaineKitchen
  • Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
  • Like us on Facebook, then message us your photo
  • Email us your picture at chatelaine.kitchen@gmail.com

Get your photos posted by Thursday, August 28 at noon to be considered for club’s photo gallery, which features the prize-winning photo and all our club entires.