Lately, I am dreaming of Italia. The food, the culture, the history, and the views enchant me. I am in the process of planning our first trip. My husband’s boss recently got back from Sorrento, in the Campania region, and brought us the cutest “limoncello” towel with the recipe on it. I am a sucker for a town with food history. Sorrento is home of limoncello. Limoncello is one of the simplest recipes with four ingredients, water, alcohol, sugar, and lemons. It is usually served cold and with dessert. Since our Recipe Redux theme is “A Spirited Redux”, I can’t think of a more perfect way to show you how to incorporate some delicious spirits into your food.
I have been wanting to make pavlova for quite some time now. I have to admit, I was a bit intimidated. Meringue is an art in my opinion. Little did I know how easy and delicious this would be. Yes, they do take some time, but they are well worth the wait. My kids even loved them and requested these in the future with toppings of their choosing. I admit I made these into single servings so they would think they were cookies and would try them. (Sneaky mom!) These pavlova’s are like a light and airy cloud just waiting to be devoured. The Limoncello is the perfect addition to the berries that gives it more depth and flavor. It would be perfect on a fruit salad as well.
- 6 egg whites, room temperature
- 1 1/4 cup granulated sugar
- 1.5 tsp vanilla extract
- 2 tsp. cornstarch
- 1 1/ 4 tsp. white vinegar
- Marinated Fruit:
- 1 cup raspberries
- 1/2 cup diced strawberries
- 1 cup blueberries
- 2 Tbsp Limoncello
- 1 tsp honey
- 1 Tbsp fresh lemon zest
- Whipped Cream:
- 1 cup heavy cream
- 2 tsp. sugar
- 1 tsp vanilla extract
- Preheat oven to 125 degrees Celsius or 250 degrees Fahrenheit.
- Place parchment paper on cookie sheet. Use a drinking glass and draw 9 circles.
- Place egg whites in a very clean mixing bowl.
- Beat with a clean whisk attachment or beaters.
- Continue whisking until soft peaks form. This process can take around 10 minutes.
- Add sugar and cornstarch a little at a time towards the end of time frame.
- Once meringue is complete, fold in the vinegar and vanilla extract.
- With a spatula, fill in the circles on the parchment paper.
- Bake for 50 minutes. Do not open your oven during this process.
- Turn the temperature down to 100 degrees Celsius or 200 degrees Fahrenheit and continue to bake 10 more minutes.
- Turn off your oven and let your meringues cool down with your oven. (This may take a couple of hours).
- Make your marinated fruit: Once your have turned off your oven, combine fruit, limoncello, honey and zest into a bowl.
- Chill in the refrigerator.
- Make your whipped cream: Chill a clean mixing bowl in the freezer for 10 minutes.
- Remove from freezer and pour heavy cream, sugar, and vanilla into the bowl.
- Whip using a mixer until fluffy and peaks are formed.
- Once pavlova are cooled, top with whipped cream and marinated berries.
Right before they go into the oven, these silky pavlovas are the perfect serving size for guests or kids.
I had to show off my new towel from Sorrento!
This fluffy cloud of deliciousness will melt in your mouth.
My kids weren’t too enchanted with the berries so I let them create their own. She calls this “Rainbow Cloud”. I think my daughter has talent!
How do you use alcohol in cooking?