Pavlova is something special.  Eggs whites blandished into heavenly mountains soon to become a crunchy nest to whipped cream and summer fruit.

Angel food cake has been my birthday cake of choice since I was a youngling, and something about pavlova is reminiscent of the sugary crust which tops an angel food cake.  It’s crisp and delicate and ever so carefully sweetened.  Perfection.

I roasted my fruits - strawberries and sweet cherries - with balsamic and a sprinkle of sugar.  Balsamic becomes sweet and caramely and envelops the fruits in a savory syrup.

I chose to add mascarpone to the whipped cream.  Mascarpone stiffens the cream while also adding a slight tanginess, which I find quite pleasing.

If you have never had pavlova, I implore you to give this a chance.  Your tastebuds will thank you.    

Happy Monday friends.  

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Sincerely, 

  Pedantic Foodie  

Pavlova with Balsamic Roasted Summer Fruits

recipe adapted from Food Network

for the meringue

-1/2 cup egg whites 

-1/8 teaspoon cream of tartar

-1/8 teaspoon kosher salt

-1 cup sugar 

-1 1/2 teaspoons cornstarch 

-1 teaspoon red wine vinegar 

-1/2 teaspoon vanilla extract 

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Preheat oven to 350 degrees.  

(Make sure your bowl is very clean and fully dried before beginning.)  In the bowl of your stand mixer whip egg whites, cream of tartar, and salt until foamy.  Add the sugar, cornstarch, vinegar, and vanilla and continue whipping until the mixture looks smooth and glossy and stiff peaks will hold, about 6-8 minutes.  

Line a sheet pan with parchment and use a pencil to draw a 9-inch circle, flip the parchment pencil-side down.  Spoon the meringue unto the parchment, staying within the circle and smooth the top.  

Place the sheet pan into the center of the oven and bake for 10 minutes. Reduce heat to 300 degrees and bake for another 45 minutes or until the meringue has puffed and cracked on top and the surface is slightly golden.  Turn off the oven and prop the door open.  Let the pavlova cool in the open oven for at least 30 minutes - to room temperature.  This gradual cooling process protects the delicate nature of the meringue.  

When the meringue has fully cooled, fill with whipped cream and top with berries.  

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for the cream

-3/4 cup heavy whipping cream

-3/4 cup mascarpone 

Using an electric mixer beat whipping cream until soft peaks form.  Add mascarpone and beat just until combined.  

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for the fruit

-2 cups pitted sweet cherries

-2 1/2 cups strawberries, hulled and halved 

-2 teaspoons balsamic vinegar 

-2 tablespoons sugar 

Preheat oven to 375 degrees.  Toss fruit with balsamic and sugar and arrange on a sheet pan lined with foil.  Roast for 20-25 minutes.  Allow berries to cool to room temperature before serving.