Berry Pavlova Nest

This Berry Pavlova Nest is a showstopper, the kind of dessert that turns any occasion into a celebration. The crisp, golden meringue nest holds the most velvety whipped cream, laced with a hint of raspberry, and is piled high with juicy grilled and fresh berries. Each bite is a delicate balance of textures: the meringue is light and crisp on the outside, yet wonderfully chewy on the inside, while the creamy topping and bursting berries add a freshness and richness that's simply irresistible.

Ingredients:

• 6 large egg whites

• 1/8 teaspoon cream of tartar

• Kosher salt

• 1 ½ cups plus 2 tablespoons sugar

• ½ teaspoon pure vanilla extract

• 1 pound strawberries, hulled and halved (or quartered if large)

• 1 pound raspberries

• 1 tablespoon fresh lemon juice

• 2 cups heavy cream

• ¼ cup raspberry preserves

Method:

Make the Meringue:

1. Preheat your oven to 225°F and line a large baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar and ½ teaspoon of salt at high speed until foamy, about 2 minutes.

3. Gradually add 1 ½ cups of sugar, beating at medium speed, then increase the speed to high and continue beating until stiff peaks form, about 8 minutes. Beat in the vanilla extract until combined.

4. Using a large spoon, dollop the meringue onto the prepared baking sheet, spreading it into a 12-inch oval. Bake the meringue for about 1 hour and 45 minutes, or until it is crisp on the outside but still chewy inside.

5. Turn the oven off and let the meringue rest inside the oven for 1 hour. Afterward, transfer the baking sheet to a rack and allow the meringue to cool completely, about 1 hour and 30 minutes.

Prepare the Grilled Berries:

1. Light a grill or preheat a grill pan. Layer 2 large sheets of heavy-duty foil and toss half of the strawberries and raspberries with the lemon juice and remaining 2 tablespoons of sugar. Fold the foil over the berries and seal the packet.

2. Grill over high heat for about 8 minutes, until the berries release their juice. Transfer the grilled berries to a medium bowl and let them cool completely.

Make the Raspberry Whipped Cream:

1. In the stand mixer again, beat the heavy cream with the raspberry preserves until stiff peaks form, creating a lush and lightly sweetened cream.

Assemble the Pavlova:

1. Spoon the raspberry whipped cream onto the cooled meringue, gently spreading it out to cover the surface.

2. Spoon the grilled berries on top of the whipped cream, then scatter the remaining fresh strawberries and raspberries over the entire dessert.

3. Serve immediately and enjoy the beauty of this decadent creation.

Tips & Notes:

• Make-Ahead: The meringue can be made up to 1 day ahead and stored in an airtight container. Just add the whipped cream and berries just before serving.

• Serving: This dessert is best enjoyed right away, when the meringue is still crisp and the berries are fresh. The combination of textures — the crunchy meringue, the creamy whipped cream, and the juicy berries — is what makes it so divine.

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