Pavlovas

Ingredients

• 6 room temperature egg whites (¾ cup)
• ⅛ tsp cream of tartar
• 1⅓ cups fine sugar
• pinch salt
• 1 tsp lemon juice
• ¼ tsp Amoretti® Vanilla Madagascar Bourbon 20X W.S.
• 2½ tsp cornstarch

• 1½ cups frozen blueberries
• ¼ cup + 2 tbsp sugar, divided
• ¼ cup Amoretti® Blueberry Marbleizing Swirl
• 1¾ cups greek yogurt
• 2 cups strawberries, sliced

Directions

1. Preheat oven to 200°F
2. Whip egg whites and cream of tartar on medium speed until frothy.
3. Rain in sugar very slowly and add salt.
4. Continue whipping for about 15 minutes, until whites are stiff and smooth.
5. Add lemon juice and Madagascar Bourbon Vanilla, mixing to incorporate.
6. Remove bowl from mixer and sift cornstarch over bowl. Fold in with a rubber spatula.
7. Scoop or pipe a circle of meringue onto parchment- or silpat-lined sheet pan or cookie sheet. If piping, begin in center and work out, making the outside higher than the center. If using a spoon or spatula, spread mixture by working from center to outside edges, building up outside edges to create a “bowl” in which to place the yogurt and blueberries.
8. Bake for 1½ – 2 hours. Do not open oven. If they begin to brown, reduce oven temperature 10 degrees and continue baking without opening oven.
9. Turn off oven and let pavlovas sit for 40-60 minutes without opening oven door.
10. Remove from oven and let cool on rack for at least 20 minutes.
11. Meanwhile, place frozen blueberries, 2 tbsp sugar and Blueberry Swirl in a bowl and stir. Refrigerate to let blueberries defrost and macerate while meringues cook.
12. Combine the remaining ¼ cup sugar and the greek yogurt, mix well. Cover and keep refrigerated until ready to serve.

13. Spoon sweetened yogurt in center of each pavlova and top with chilled blueberries.
14. Sprinkle a few strawberries over each pavlova and serve immediately.