The Watson Family GLUTEN FREE Recipe Book

Ingredients:
Meringue Cake:

• 4 large egg whites
• pinch of salt
• 1 cup superfine or regular sugar
• 1/2 to 1 tsp. vanilla
• 1 tsp. white vinegar
• 1/2 Tbsp. cornstarch 

Directions:

1. Preheat oven to 250* F (130*C) and place rack in center of oven.  Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
2. Pour the vanilla and vinegar into a small cup.  Stir the cornstarch into the sugar in a small bowl.
3. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks start to become visible, and the egg white bubbles are very small and uniform, approximately 2-3 minutes.
4. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.  A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar.  Increase speed a bit and whip until meringue is glossy, and stiff peaks form when whisk is lifted, 4-5 min.
5. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center (you want a slight well in the center of the meringue to place the whipped cream and fruit).
6. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.  Check on meringues at least once during the baking time.  If they appear to be taking on color or cracking, redue temperature 25 degrees, and turn pan around.  Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.  (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

You can make the meringue cake several days in advance.  Just store in a cool dry place, in an airtight container.  However, once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.

Raspberry Sauce:

• 1 (10 oz.) bag frozen raspberries, thawed
• 3 Tbsp. sugar

Puree the raspberries in a food processor, blender, or immersion blender.  Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.  Heat the puree in a small pot with the sugar, until it is heated and the sugar is dissolved.  Cool.

Whipped Cream:

• 1 cup heavy whipping cream
• 1 Tbsp. granulated white sugar
• 1 tsp. vanilla extract

Whip the cream in the clean bowl of an electric mixer fitted with a whisk attachment.  When it starts to thicken, add the sugar gradually and then the vanilla, beating the cream until firm.  Be careful not to over-do it, or you might end up with homemade butter!

Mixed Berry Topping:

• 1/2 pint fresh strawberries, hulled and sliced
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries

Mix these with 1/2 cup of the raspberry sauce.

PAVLOVA ASSEMBLY

When the meringue disk is cooled, put it on a plate.  Spread the top completely with the sweetened whipped cream.  Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue.  Serve immediately in large scoops with extra raspberry sauce.

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Ingredients:
Cake:

• 6 eggs
• 6 oz. best quality chocolate
• 9 oz. whipped cream (heavy cream)
• 1/2 pint fresh raspberries for garnish

Raspberry Sauce:

• 1/2 pint raspberries
• 1/2 cup water
• 1/4 cup sugar

Directions:

1. You will need a mixer with a wire whip attachment, a 10 inch cake pan and a second pan larger than 10 inches for a water bath.
2. Heat the chocolate in a bowl over boiling water.  
3. Whip the eggs to full volume in mixer. 
4. Fold the eggs into the chocolate, then fold in the whipped cream.  Blend well.
5. Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.  
6. Bake cake in water bath with water coming up about 1 inch on the pan.  Bake at 350* F for 45 minutes.  Cool 10 minutes.  
7. Turn out of pan onto cake plate.  
8. Make raspberry sauce by combining all ingredients and bringing them to a boil.  Strain and cool the sauce.
9. Garnish the cake with fresh raspberries and serve with the sauce.

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