by Heena
View
my 18 other recipes »
Photo 1 of 7
by Sarah Shatz
Photo 2 of 7
by Heena
Photo 3 of 7
by Sarah Shatz
Photo 4 of 7
by Sarah Shatz
Photo 5 of 7
by Heena
Photo 6 of 7
by Heena
Photo 7 of 7
by Ausra
A&M's Testing Notes:
Expand CollapseHeena's Notes:
Expand
6
large egg whites (at room temperature, make sure there is no trace of egg yolk)
Ask the
hotline about
this ingredient!
pinch
of salt
Ask the
hotline about
this ingredient!
1/2 cup
brown sugar (not packed, processed in a food processor if crystals are large)
Ask the
hotline about
this ingredient!
1 cup
fine granulated sugar
Ask the
hotline about
this ingredient!
1 teaspoon
balsamic vinegar
Ask the
hotline about
this ingredient!
1 cup
pistachios, finely chopped
Ask the
hotline about
this ingredient!
Berries:
Ask the
hotline about
this ingredient!
2 pounds
strawberries
Ask the
hotline about
this ingredient!
2 tablespoons
sugar
Ask the
hotline about
this ingredient!
1 tablespoon
rose water
Ask the
hotline about
this ingredient!
Cream:
Ask the
hotline about
this ingredient!
1 cup
chilled heavy cream
Ask the
hotline about
this ingredient!
1 cup
mascarpone
Ask the
hotline about
this ingredient!
1 tablespoon
rose water
Ask the
hotline about
this ingredient!
Garnish (optional):
Ask the
hotline about
this ingredient!
1 tablespoon
pistachios, chopped or slivered
Ask the
hotline about
this ingredient!
Preheat the oven to 250⁰F (120⁰C).
Ask the hotline about this step!Lightly grease 3 8-inch round cake pans and line with parchment paper. Alternatively, line 3 baking sheets with parchment paper and draw an 8-inch circle on each one (you can use a cake pan as a guide to draw the circles).
Ask the hotline about this step!In a clean metal or glass bowl, whisk the egg whites with the salt till they hold soft peaks. Whisk in the sugars 1 tablespoon at a time, beating well after each addition. Add the vinegar and whisk until the mixture looks glossy and holds stiff peaks. Fold in the chopped nuts, gently but thoroughly.
Ask the hotline about this step!Divide the meringue mixture equally between the 3 cake pans or 3 circles drawn on the baking sheets. Smooth the tops with the back of a round spoon. Bake until the tops are crisp and dry, an hour to 1 hour 15 mins. Switch off the oven and leave the pans in to cool for an hour with the door slightly ajar.
Ask the hotline about this step!While the meringues cool, halve or quarter the strawberries depending on their size. Place in a large bowl, sprinkle sugar and rose water over the berries, toss gently and let stand for half an hour.
Ask the hotline about this step!Beat cream and mascarpone with the rose water in a bowl until the mixture just holds stiff peaks.
Ask the hotline about this step!Invert the cooled meringue discs onto a plate and gently peel off the parchment paper. Invert onto another plate so they are right side up.
Ask the hotline about this step!Spread a third of the cream over one meringue disc, followed by a third of the strawberries. Repeat with the remaining meringue layers, cream and strawberries. Garnish with the slivered pistachios and serve.
Ask the hotline about this step!Do-ahead: Although the dessert must be assembled just before serving, the meringue layers can be made ahead of time -- they will keep well wrapped in parchment paper in an airtight container for up to a week.
Ask the hotline about this step!Going to make this for Easter for my daughter to enjoy.
Crepes stack like in style or recipes from orginally but to note it better be softer & baked under done on merginues layers or too crunchy to serve troubles on softening!
Another good substitution I learned from Pastry Chef Gail Gand, is to use raspberry vinegar...used it when making a Pavlova (almost exact) & it comes out amazing! Well done Heena & Congrats!
“Congratulations on your win
Congrats on your win! It's a beautiful looking dessert and have added to my list of must-try!
Congratulations on the win...I can see this with a sparkler on top for the 4th of July picnic table!
Oh, that would be beautiful. Blueberries for a blue, red and white theme? Although, the flavor might not work well with this.
Congrats on the win, Heena! These would be cute to make in a mini-size too!
Sounds delicious!!! I am a huge meringue lover. Your meringue looks flat...is that because of the moisture from the brown sugar?
The brown sugar affects the texture - adds a chewiness to the meringue which would otherwise be crisp.
lovely my vote for you
I second Mrs. Wheelbarrow's WOW. What a fabulous dish. I feel inspired to arrange a dinner party just as an excuse to make it! - S
I'm glad I'm giving people an excuse to throw dinner parties - aren't they fun?
I'm just now getting online to review these recipes. Wow is all I can say. I can't wait to give this a try at my next dinner party.
You would be the guest of honor! :)
Looks good...but the first cut ruined the effect totally!! Individual meringues always work better.
I used a long, sharp, serrated knife and with a little bit of care, it was just fine. You can also make this as individual meringues or one large meringue like a traditional pavlova.
We liked that you start out with this beautiful, regal dessert and that it crumbles as you cut into it -- the destruction is part of the pleasure.
This is a really showstopper, I love all of the awesome flavors!
All the flavors work really well together - and it always looks like you put in a lot more effort than you actually did : )
Looks stunning....I love meringue and have a load of pistachios....waiting to be used! Love the sound of vanilla and almonds too. Congratulations
I love meringue too - can never get over how simple egg whites and sugar can turn into something so fabulous : )
So beautiful, and I am sure delicious, too! Congrats on being a finalist!
It is indeed delicious. I'm so glad I get to share it with so many other people.
Yes you do - with a very sharp, serrated knife.
Leftovers (if you're lucky) can be eaten sloppily by digging in with a spoon : )
This looks incredible! I will def be making this soon! Congrats
Congrats to you too! I see that pork I've been eyeing in the finalists - guess you know what I'm making this weekend.
I love meringue and berries, too. Do you know if someone who is allergic to roses would be allergic to rosewater? (That would be my husband...) Great recipe--congratulations on being a finalist.
Thanks! I don't know too much about allergies, so I can't risk an opinion. You could try the recipe with the combination of pure vanilla extract and almonds - I'm sure it would be delicious too. I also wonder how orange flower water would work with the flavors here.
call your md - my md husband guesses "Don't".
Thanks, liz, that's what I'm thinking...but vanilla and almonds would be great!
This is gorgeous! I love the combo of the rose water and balsamic vinegar with the strawberries. Congrats on being a finalist this week!
Thank you! This is so exciting!!
I recently discovered Food52 (in Week 51 actually) and already I'm having so much going through the site. My 'short'list of recipes to make keeps growing longer and longer.
mmmm, pistachios in anything work for me!
I'm eyeing your Roast Chicken and Caramelized Pork Bánh mì recipes to make soon..
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
photo 1 of 22
photo 2 of 22
The meringue recipe calls for 6 egg whites.
photo 3 of 22
Amanda shelled an entire cup of pistachios -- now, that's dedication.
photo 4 of 22
Berries fresh from the Greenmarket.
photo 5 of 22
We used a plate to draw circles on the back of the parchment as guidelines for the meringue discs.
photo 6 of 22
Superfine sugar: the key to really glossy, non-gritty meringue.
photo 7 of 22
This meringue calls for superfine and light brown sugar -- which you add gradually to the whites.
photo 8 of 22
A touch of balsamic is an unexpected (but welcome) addition.
photo 9 of 22
The "bird's beak" shape signifies a meringue made properly.
photo 10 of 22
Pistachios, all ground up.
photo 11 of 22
Heena advises a thorough but gentle folding to incorporate the nuts into the meringue.
photo 12 of 22
Using the circles as a guide.
photo 13 of 22
photo 14 of 22
While meringues cooked, we macerated the strawberries (2 whole pounds!) in a little sugar and some rosewater.
photo 15 of 22
We love the Victorian flair of the rosewater bottle.
photo 16 of 22
photo 17 of 22
The final component is a mix of whipped cream and mascarpone, scented with a little more rosewater.
photo 18 of 22
And the layering begins...
photo 19 of 22
Layer #1!
photo 20 of 22
Another meringue goes on top, then more cream, and more strawberries...
photo 21 of 22
Until there's a beautiful tower of three.
photo 22 of 22
I loved this recipe and made it for fourth of July weekend.
Delicious, And festive with the layers and berries add great taste