A New Dessert for the Holiday

Vanilla Cakes with Strawberries and Blueberries are a staple on the Fourth of July.  However, here is a great recipe to make a different red, white, and blue dessert.  You can make mini berry pavlovas at home for your party next weekend  You can find more great Fourth of July recipes at The Kitchn.


Mini Summer Berry Pavlovas with Strawberry Sauce
Serves 8

1 pound strawberries, hulled and cut into quarters
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
8 mini pavlova shells, baked and cooled
2 cups fresh berries (any combination of raspberries, blueberries, blackberries, or sliced strawberries)


Combine the quartered strawberries, granulated sugar and lemon juice in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved and the liquid at the bottom of the pan is simmering. Remove from heat and let cool slightly. Using a blender or food processor, process the fruit into a smooth sauce. Transfer to a covered container and refrigerate until cool. (Sauce can be made and refrigerated up to 3 days in advance.)

Combine the cream, powdered sugar and vanilla in a bowl and beat with an electric mixer until stiff peaks form.

To assemble, place a pavlova shell on a plate and top with a spoonful of strawberry sauce, a dollop of whipped cream and a scattering of fresh berries. Repeat with remaining shells. Serve immediately.
Recipe Notes
The baked pavlova shells, once cooled, can be kept in an airtight container for several hours, or frozen for up to 1 month. Thaw for 2 hours at room temperature.