Tonkotsu Ramen, Kyushu style @ Ton Chan Ramen in San Gabriel

Pavlova with fresh berries

tossed in vanilla bean essence

and whipped cream

Looking for a delicious dessert for Memorial Day?!  This light, airy and refreshing dessert will be the hit of your Memorial Day BBQ!

This segment will be airing on the Vegas Morning Blend on Monday, May 27th at 9 am on KTNV-ABC Ch. 13. (Video will be available later).

Below is the recipe and you can wow your friends and family with this delectable dessert!

Here's a picture of the pavlova shell...

Pavlova with Fresh Berries

tossed in Vanilla Bean essence

and whipped cream

Recipe courtesy of Chef Doreen Fang

Serves 8-10

Vanilla Bean Essence

Aka Vanilla Bean simple syrup

½ cup                    sugar

½ cup                    cold water

1 Tbsp                    vanilla bean paste or 1 vanilla bean split and scraped

In a small sauce pan, add sugar and water and cook over medium high heat. Cook till all the sugar has dissolved and bring to a boil.  Once it comes to a boil, turn down, add the vanilla bean paste, stir, make sure the paste is completely incorporated into the simple syrup.  Simmer for a few minutes to cook off the alcohol taste from the paste.

Remove from heat and allow to syrup to cool before tossing with fruit.  This can be made a day in advance.

Pavlova shell

6                              egg whites, room temperature

1 ¾   cup               Castor sugar (baking sugar)

Pinch                     salt

2 Tbsp                    cornstarch

1 ½ tsp                   white wine vinegar

¾ tsp                      vanilla extract

Preheat oven to 300F.   Have a piece of parchment paper ready and cut for your sheet pan.  Use an 8” round cake pan if available and trace the bottom of the tin onto the middle of the parchment paper. Spray and “X” on the sheet pan and turn the parchment paper with the ink/pencil side down. The spray will help the parchment from slipping and moving around.

Using a stand mixer with the whisk attachment, beat the egg whites on high to a foam, add the salt and continue beating till soft peaks form.  Continue beating the whites on high and slowly add the sugar a little at a time, allowing the sugar to fully incorporate till all the sugar is in. 

Continue beating till mixture till stiff peaks form.

Add the cornstarch, white wine vinegar and vanilla and just turn on mixer to low just to incorporate the rest of the ingredients and allow to combine.

Using your spatula, spread your meringue out on the parchment paper filling the circle.  Do not exceed the circle since the meringue will get bigger.  Add more meringue to the outer part of your circle building a bit of a wall and creating a well in the center.  You can make swirls in the meringue to give it more texture. 

Put in the oven immediately and bake for 1 ½ hours.  Once it is done, turn off the oven and prop the door open. Allow the pavlova to cool in the oven over night to cool completely.  If the center seems a bit wet still, continue baking for another 5-10 minutes. But do not over bake it.

Vanilla Bean Berries

2 pints                    strawberries, hulled and halved/quartered

½ pint                    raspberries

½ pint                    blackberries

½ pint                    blue berries

2 pints                    heavy whipping cream

¾ cup                    powdered sugar

Wash all the berries and dry.  Set aside and toss with Vanilla Bean Essence about 10 minutes before serving. 

Using a stand or hand mixer with the whisk attachment, whip the heavy cream and powdered sugar to stiff peaks.  Whipped cream can be made slightly ahead of time and kept in the refrigerator.

To serve:

Carefully and gently place remove your pavlova from the parchment paper and place on to your serving platter.  

Add the whipped cream in the center of the pavlova, filling the center.  Top with the Vanilla scented berries and garnish with a sprig of mint or your choice of garnish. 

Enjoy and Happy Memorial Day to you and your loved ones!