Happy Belated Easter Part II

I have two more recipes to share from my Easter meal and it’s our dessert. Growing up, my mom made this dessert for special occasions, I’d estimate about once a year. We always referred to them as “meringues.” Just recently I learned that the fancy word for them is Pavlovas. Leave it to Martha Stewart to enlighten me! My 2-year-old loved them. In fact, a few days ago, I was eating a dish of ice cream and she said, “Mom, I want some maracas.” The word she was searching for was meringues but I understood what she meant. You can fill the Pavlovas with just about anything: ice cream, berries, whipped cream-be creative. This is just one version.



2 large egg whites

3/4 C. granulated sugar

Pinch of salt

1/2 tsp. vanilla extract

Confectioner’s sugar (for dusting)

Preheat oven to 200 degrees. Line a baking sheet with parchment paper and set aside. In the heatproof bowl of an electric mixer set over a pan of simmering water, combine the egg whites, granulated sugar, and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes. Attach the bowl to the mixer fitted with
the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes. Beat in the vanilla.

Using a large spoon, scoop six fluffy mounds of meringue, each about 3 1/2 inches in diameter, onto the prepared baking sheet. Using the back of the spoon, form a well in the center of each mound, being careful not to make meringue too thin in the center.

Dust mounds lightly with confectioner’s sugar. Bake until just dry to the touch but still white in color, about 1 1/2 hours. Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment paper. Meringues can be kept in an airtight container at room temperature for up to 1 day.

Recipe from Martha Stewart

Strawberry Ice Cream


1 C. sugar, divided

2 C. strawberries, rinsed, hulled and coarsely chopped

2 C. heavy whipping cream

1 C. whole milk

2 large egg yolks

2 tsp. vanilla

Make sugar syrup: combine 1/2 C. of the sugar with 1/2 C.
water in a small saucepan and bring it to a boil over medium heat. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Let the syrup cool slightly.

Place 1 cup of the strawberries in a bowl and stir in 1/4 cup of the sugar syrup. Let soak 15 minutes or until you are ready to add them to the ice cream mixture.

Puree the remaining 1 cup of strawberries in a food processor or blender. Set puree aside. (My berries were not very juicy, so I added a few teaspoons of sugar syrup while pureeing until it was smooth)

Combine the cream and the milk in a saucepan over medium heat and heat, stirring frequently, until the mixture is hot but not boiling, about 8 minutes.

Remove the pan from heat.

Place the egg yolks, the remaining 1/2 cup of sugar and the vanilla in a small bowl and whisk to mix. Whisking constantly, slowly pour in 1 cup of the hot cream mixture and continue whisking until smooth. Slowly pour the egg mixture back into the saucepan, whisking constantly until well combined. Place the saucepan over medium-low heat and stir the mixture until it is thick enough to coat the back of a spoon, 6 to 8 minutes.

Strain the mixture through a fine-mesh sieve into a bowl and let it cool completely.

Drain the strawberries soaking in the syrup and stir into cooled ice cream mixture. Stir in the pureed strawberries. Refrigerate until cold. (I chilled it overnight)

Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and store in the freezer.

Makes 1 quart.

Recipe from Ten by Sheila Lukins

To assemble dessert:

Place one pavlova on a plate and put one scoop of ice cream in the center well. Drizzle with strawberry sauce (leftover from the Bellini recipe).

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