Gordon M. Grant / Newsday

Pavlovas with sorbet and strawberries

Recipe: Pavlovas with sorbet and strawberries

Published: Wednesday, Mar. 20, 2013 - 12:00 am | Page 4D

Serves 6

This pretty dessert was created by Lauren Chattman for Passover, but it also works for Easter or any other spring celebration.


4 large egg whites

1 teaspoon vanilla extract (use alcohol-free, kosher- certified for Passover)

1 cup plus 1 tablespoon sugar, divided

1 teaspoon white vinegar

1 teaspoon potato starch

2 pints strawberries, stemmed and sliced

1 pint lemon sorbet


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

Combine egg whites and vanilla in bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until foamy, about 30 seconds. Increase to medium-high and whip until white and increased in volume, another minute.

With mixer running, add 1 cup sugar in a slow, steady stream. Continue to whip until whites are shiny and form stiff peaks, 3 to 4 minutes longer. Gently fold vinegar and potato starch into whites.

Scoop whites into 6 mounds (about 1/2 cup each), several inches apart, on baking sheet. Use a spoon to spread whites into 4-inch circles and to create an indentation in center of each circle. Bake until firm and dry, 1 1/2 hours. Turn off oven, open oven door slightly, and let sit in cooling oven until completely dry, about 2 hours.

Combine strawberries and remaining tablespoon sugar in a medium bowl and let stand, stirring occasionally, until sugar dissolves. Place two small scoops of lemon sorbet in center of each meringue shell, top with strawberries and serve immediately.

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