Ina Garten's Mixed Berry Pavlova

1 Video | Photo: Mixed Berry Pavlova Recipe

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Total Time:

2 hr 3t

Ingredients

·         4 extra-large egg whites, at room temperature

·         Pinch kosher salt

·         1 cup sugar

·         2 teaspoons cornstarch

·         1 teaspoon white wine vinegar

·         1/2 teaspoon pure vanilla extract

·         Sweetened Whipped Cream, recipe follows

·         1/2 pint fresh strawberries, hulled and sliced

·         1/2 pint fresh blueberries

·         1/2 pint fresh raspberries

·         Triple Raspberry Sauce, recipe follows

Directions

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

·         1 cup cold heavy cream

·         1 tablespoon sugar

·         1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

·         1 half-pint fresh raspberries

·         1/2 cup sugar

·         1 cup seedless raspberry jam (12-ounce jar)

·         1 tablespoon framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups

Ina Garten's Mocha Chocolate Icebox Cake

12  hr 20 min

Ingredients

·         2 cups cold heavy cream

·         12 ounces Italian mascarpone cheese

·         1/2 cup sugar

·         1/4 cup coffee liqueur, such as Kahlua

·         2 tablespoons unsweetened cocoa powder, such as Pernigotti

·         1 teaspoon instant espresso powder

·         1 teaspoon pure vanilla extract

·         3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop

·         Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.