Food & Cooking Recipes Dessert & Treats Recipes Pavlova with Fresh Red Fruits 2.9 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 For this holiday dessert, use the best berries available. Consider mixing in some preserved lingonberries or chunky strawberry preserves to make the fruit more juicy. Ingredients Swiss Meringue 2 pints total of fresh fruits, such as red currants, raspberries, strawberries, and a few pomegranate seeds ¼ cup kirsch or Grand Marnier ¼ cup granulated sugar ½ pint heavy cream Fresh mint sprigs, for garnish Confectioners' sugar, for dusting Directions Preheat the oven to 400 degrees. Line two baking sheets with parchment paper; set aside. Using a rubber spatula, spoon 3 to 4 one-cup blobs of meringue onto each prepared baking sheet, leaving 3 inches of space between each blob. Lift up sides of each blob with a small offset spatula and flip meringue back across the top, creating 6 to 8 smoothly folded pillowlike squares. Reduce oven temperature to 200 degrees. Place baking sheet in oven; bake until meringues are crisp on outside but have a marshmallow consistency on inside, about 1 1/2 to 2 hours. Check consistency by poking into the bottom one meringue pillow. If meringues start to brown, reduce temperature to 175 degrees. Remove from oven, and let cool completely on a wire rack. Meanwhile, combine fruit, kirsch, and granulated sugar in a mixing bowl. Let stand, gently stirring once or twice, until soft and juicy, about 1 hour or longer, depending on the fruits. Pour cream into chilled bowl of an electric mixer fitted with the whisk attachment, and whip, on medium speed, until cream is just stiff. Break meringue pillows open, and place on dessert plates. Top with whipped cream and berries. Garnish with fresh mint and a dusting of confectioners' sugar. Rate it Print