The barrel-aged vanilla and candied bacon flavors of Smokey Blue balance perfectly with sweet summer berries in this elevated version of a summer classic. Serves 6-8.
Berry Blue Pavlova with Smokey Blue
4 eggs, at room temperature
1 c. sugar
1 ½ tsp. cornstarch
¼ tsp. cream of tartar OR 1 tsp. white vinegar
2 tsp. vanilla extract, divided
1 ½ c. fresh berries, rinsed and dried
4 oz. whipping cream
3.5 oz. Smokey Blue cheese, crumbled
Preheat oven to 275°F. Line a baking sheet with parchment paper or foil. Set aside. In a small bowl, combine sugar, cornstarch and cream of tartar (if using). Set aside.
Separate egg whites from yolks, reserve yolks for another use. Using a stand mixer free from any oily residue, beat egg whites at medium speed until frothy. Increase speed to high and whip until soft peaks begin to form. Add sugar mixture, 1 tablespoon at a time. Beat until sugar is completely dissolved and mixture forms stiff, shiny peaks, about 3-4 minutes. Remove bowl from stand. Fold in 1 tsp. vanilla and vinegar (if using).
Spread mixture onto parchment or foil, creating an 8” circle with a slight indentation in the center to hold berries and cream. Bake in preheated oven for 60 minutes. Turn off oven and open door slightly. Allow Pavlova to cool in oven.
Just prior to serving, whip heavy whipping cream at high speed until fluffy. Do not overbeat. Add 1 tsp. of vanilla extract and sugar, if desired. Spread half of the whipped cream in the well of the cooled Pavlova. Top with half of the blue cheese crumbles and berries. Top berries with the remaining blue cheese. Serve immediately with remaining whipped cream.