Brie & fruit pavlova

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
Yields 6 - 8 Servings
brie fruit pavlova

Ingredients

  • 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

Preparation

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.

Tips

Cheese alternative: Canadian Camembert.

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Nutrition

Nutritional Information

per serving
Energy: 185 Calories
Protein: 6 g
Carbohydrate: 29 g
Fat: 5 g
Fibre: 2.4 g
Sodium: 139 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 53 mg
Vitamin C: 52 %
Vitamin B12: 16 %
Folate: 13 %
Selenium: 11 %