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Peach Blackberry Pavlovas

It's hard to decide whether it's the presentation or taste that makes this pretty dessert tops. Fresh berries rest on a pillow of homemade meringue for a finale that sums up why we love summer in one delicious bite.

6 ServingsPrep: 30 min. Bake: 1 hour + standing

Ingredients

6 egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1-1/2 cups sugar
TOPPING:
4 large peaches, peeled and sliced
2 cups fresh blackberries
1/2 cup sugar
2 tablespoons peach schnapps liqueur
1/2 cup heavy whipping cream
1 teaspoon confectioners' sugar
1/2 teaspoon vanilla extract
Additional fresh blackberries

Directions

Place egg whites in a small bowl; let stand at room temperature for
30 minutes. Add the vanilla, cream of tartar and salt; beat on
medium speed until soft peaks form. Gradually beat in sugar, 2
tablespoons at a time, on high until stiff peaks form.
Drop meringue into six mounds on parchment paper-lined baking sheets.
Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225°
for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave
meringues in oven for 1-1/2 hours.

2 of 2

Peach Blackberry Pavlovas (continued)

Directions (continued)

In a large saucepan, combine the peaches, blackberries, sugar and
liqueur. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4
minutes or until sugar is dissolved. In a large bowl, beat cream
until it begins to thicken. Add confectioners' sugar and vanilla;
beat until stiff peaks form.
Spoon fruit mixture into meringue shells; top with whipped cream.
Garnish with additional blackberries. Yield: 6 servings.

Nutrition Facts: 1 pavlova with 2/3 cup fruit mixture and about 2 tablespoons whipped topping equals 419 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 113 mg sodium, 84 g carbohydrate, 4 g fiber, 6 g protein.