Passport
Baker
Veronica
Location
Chicago, IL
Baking Challenge
Layered Meringue Dessert
Give your dessert a clever name – and tell us about your recipe.
Mendota Meringue . . . because it’s as big as Lake Mendota!
I made plain meringues and chocolate whipped cream. I included blackberries and raspberries in between meringue layers as well, and topped the whole thing off with shaved chocolate and Wisconsin raspberry jam sauce.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
I made the meringues the same day I made the custard of last week’s fruit tart, then wrapped them in plastic wrap for a day or two before making the pavlova. The custard used egg yolks and the meringue used the whites . . . waste not want not!
I was surprised meringue takes so long to make. I beat the egg whites for a really long time (see video)!
How did you add a Wisconsin twist to your flavors or decoration?
I used Land of Oos raspberry jam (from the Madison Farmers Market) to make a sauce for the top of the pavlova. Easy to make! Just mix the best tasting jam you have with water or a complimentary juice flavor (I used cranberry) . . . it turned out perfect!
How did you do?
Absolutely lovely.
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