A very berry summer

Very Berry Pavlova

This dessert was inspired by a bakery in Los Angeles called Proof.  They have these amazing meringues made with dehydrated strawberries that gives it extra flavor.  I used this concept to make a pavlova, a light crisp delicate crust with a soft sweet marshmallow center.  It's filled with sweetened mascarpone cheese, topped with a vibrant raspberry sauce and fresh berries. I can't think of a better way to celebrate the summer.

Stress relief tip for the day:

Know Your Stress Type. Dirk Hellhammer, noted stress researcher, and Doctors Stephanie McClellan and Beth Hamilton have identified four stress types that specifically impact women. They are as follows:

a. Flat and frazzled. You are generally calm, but when stress hits, you have a big response. You are extremely sensitive to stress.

b. Life observer. This is the most rare stress type marked by an extreme state where you feel like you're living in a bubble watching life pass you by.

c. Constant overdrive. Your engine is always revved. You have a hard time sitting still, often tap your feet or hands, and frequently clench or grind your teeth.

d. Sprint and crash. Stress keeps you focused and running so you can close deals, prepare for a big meeting, and manage all of your clients, but once the stress is reduced or eliminated, you crash.

Psychology Today, 2011

Very Berry Pavlova Recipe
Makes 8-10 individual pavlovas

Ingredients

Pavlovas:
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest 

1 ounce freeze dried strawberries, unsweetened

Filling:
1 cup mascarpone cheese, at room temperature
2 tablespoons of milk
2 tablespoons sugar
1 teaspoon pure vanilla extract

Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
3/4 cup raspberry jam
1 tablespoon raspberry syrup

Directions

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. 

Whip the egg whites to medium peaks, about 2 minutes. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Fold the sifted powdered sugar and strawberries into the meringue mixture in thirds.

Pour the meringue mixture into a pastry bag with a star tip.  Make a circle on the bottom of the parchment paper, then pipe circular rounds on the edge of the circle to form a cup.  Repeat until meringue mixture is finished.

Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. 

To make the filling, mix together the cheese, sugar and vanilla until smooth in a small bowl.  Pipe in the center of the baked meringue with a round tip.

To make the sauce,  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 syrup into the bowl of a food processor fitted with a steel blade and process until smooth. Pour on top of filling with added blackberries, blueberries and strawberries.