Named after the famous Russian ballerina, pavlova is one of the most elegant desserts you can serve. The addition of Brie transforms it into a dessert-and-cheese course that’s neither too sweet nor too filling.
- Prep: 20 min
- Cooking: 1 h 10
- 3 egg whites
- 1 tsp (5 mL) white vinegar
- 2 tsp (10 mL) cornstarch
- 1 tsp (5 mL) ground cardamom
- 3/4 cup (175 mL) sugar
- 2 tbsp (30 mL) sugar
- 1 1/2 cups (375 mL) fresh or frozen strawberries
- 1 - 2 blood or Cara Cara oranges peeled and sliced
- 5 oz (150 g) Canadian Brie sliced
- 1 container of fresh raspberries
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Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
In an electric mixer, beat egg whites with vinegar until stiff peaks form. Add cornstarch, cardamom and ¾ cup (175 mL) sugar and continue beating for about 5 more minutes. Transfer mixture to the baking sheet and form 6 or 8 circles about 3½˝ (9 cm) in diameter and ¾˝ (2 cm) thick.
Bake in centre of the oven for 1 hour and 5 minutes. Turn off oven, partially open door and let meringue cool completely.
In a saucepan, heat strawberries with 2 tbsp (30 mL) sugar; cook for 5 minutes. Purée in a blender to make a coulis. Let cool.Top meringue with strawberry coulis, orange slices, Brie and raspberries; serve immediately.
Cheese alternative: Canadian Camembert.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 53 mg|
|Vitamin B12:||16 %|
|Vitamin C:||52 %|