Pavlova!

So about that pavlova...

It was the perfect summer dessert! Light and airy and covered with fresh berries!

You Will Need:

3 eggs, room temperature, separated

1/2 teaspoon corn starch

1/2 cup + 1/4 cup sugar

12 ounces fresh strawberries, hulled and halved or quartered

6 ounces fresh blueberries

1 tablespoon lime juice

1 teaspoon lime zest

few leaves of fresh basil

3/4 cup chilled heavy cream

Preheat oven to 250 degrees. Using an electric mixer or stand mixer, beat 3 egg whites and corn starch until frothy. Gradually beat in 1/2 cup sugar until stiff peaks form.

Spread out meringue on a parchment-lined baking sheet into an 8-inch round, creating a well in the center for the filling (I left a border about an inch thick).

Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.

(The meringue shell can be done a day ahead, just store airtight in a cool place.)

To make the topping, combine strawberries, blueberries (or any berry of your choice, really) with lime juice, lime zest, 1/4 cup sugar, and some torn up leaves of basil. Place in fridge.

In a mixer, whip heavy cream until stiff peaks form. Spread whipped cream on to meringue shell, then top with fruit mixture.

Like I said, we had it for dessert on pizza night. Another excuse to whip up this awesome (and super easy) pizza dough recipe!

The aunt and the cousin working for their dinner.

This go-around, I used pesto, sweet peppers, sun dried tomatoes, red onions, black olives, and spicy pepperoni. Best combo so far!

Even Marco came over aka the most adorable kitty in the world.