Cooking, Desserts

Red, White and Blueberry Paviova

By Corinne Madelmont

· 1 pint (1/2 lb) strawberries steamed
· ¼ cup sugar
· 2 tsb lemon juice
· 1 pint heavy cream
· 1 tsb confectioner’s sugar
· 30 small meringue cookies (two 5-oz. packages)
· 3 pints (11/2 lbs) blueberries

Place strawberries, sugar and lemon juice in a blender, and blend on high until the mixture becomes liquid and uniform, about 10 seconds. Place heavy cream, vanilla and confectioner’s sugar in a bowl, and beat with an electric mixer on high until stiff peaks from 4 to 5 minutes. To assemble evenly, divide the strawberry mixture among ten plates. Place three meringues in a triangle on each plate, followed by a generous dollop of whipped cream. Top with blueberries and serve with a knife.

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