Hot Damn and Cool Berries

Spring is in the air and berries are in the grocery store, but how can you pick just one kind.

Instead I did a mix of berry goodness (blackberries, blueberries, raspberries and strawberries) complemented by a meringue pavlova and fresh whipped cream.  Even better is this dessert is completely gluten-free and a great trick to have in your back pocket.

All I can say is, please come visit, I need to have company over so I can have an excuse to make this again!

Start by making the meringue (oh Ina Garten, how I love you) and rather than bake it into one large pavlova I made smaller hearts by piping them onto a cookie sheet lined with waxed/parchment paper.  Ok, some were circles too but I was trying to be cute for an anniversary dinner.   On another side note: I made these the night before, and apparently they can keep for up to a week in an air tight container... that has a padlock on it.

After baking for a ridiculously long time in a ridiculously cool oven, out they popped, shimmering crisp shells with warm, slightly gooey centers.  In other words DIVINE.

I then stole a fruit sauce from my cooking crush, Smitten Kitchen, who I love more now after this sauce.  Ladies and Gentlemen, buy a bag of frozen berries (she uses raspberry, I used mixed), let it defrost and blend! Then warm on the stove with a touch of sugar.  Honest to god, I didn't even bother to strain them and didn't hear one complaint.  Again, I made this the night before during while I waited for the meringues to bake.

Cut up fresh berries (I used strawberries for me and raspberries for the OTT) and mix them up with a good smattering of the fruit sauce.  This is not the prettiest image of the night, but I dare you to not lick the bowl.

Whipped cream came right before serving.  I like to make my own to control the vanilla (lots) and sugar (not much).  My whipped cream is usually a tad beige from the quantity of vanilla I add, and for this recipe the warm vanilla flavor played beautifully against the tart fruit.


Lost story short, yes, make this...I know it's going to cycle around quickly in my kitchen this spring and summer... can't wait to try with peaches.