As you know, I love a virtual party. Whether it’s sharing all things pumpkin, busting out the popsicles or creating my own take on a margarita, virtual parties take me out of my blogging isolation, and give me the chance to share some of the amazingly talented bloggers out there with all of you!
“We’re living in a very crucial moment in history, where differences are being used to discriminate instead of celebrate, and world peace has never felt so fragile. So the idea is to throw a big, virtual party – a summer picnic – where everyone brings a dish from their own cultural background, and people try to dialogue instead of fight each other. Please join me for the Virtual Midsummer Potluck for Peace!”
And it will not surprise you at all to learn that I chose a recipe highlighting tahini.
I knew right away that tahini was the ingredient I wanted to use – but how to do so in a recipe that would work for a picnic???
Much like in these marshmallows, the addition of savory tahini is the PERFECT counterpart to super-sugary-sweet treats. And there’s pretty much nothing more super-sugary-sweet than a pavlova.
Essentially a meringue that’s shaped into a disc, pavlovas are the perfect layer for these delightful berry parfaits.
those swirls, tho…..
Pavlovas are free-form in nature so there’s no “doing it wrong” – simply size them to fit in your containers (I used recycled preserves jars; you can use whatever you have on hand). Transport the berries and whipped cream separately, then layer and serve to your guests!
If serving at home, you can size up the pavlovas (to about 8-9″ in diameter), layer as above, and slice into wedges.
Hope you enjoy! Scroll down for links to all of the other delicious recipes, and follow along on Instagram – #VirtualMidsummerPotluck4Peace.
2 egg whites
¼ teaspoon cream of tartar
½ cup sugar
¼ cup tahini
freshly whipped cream
Pre-heat the oven to 200 degrees – line 2 baking sheets with parchment paper. Using a cookie cutter or drinking glass that’s slightly smaller than your jars, draw circles evenly spaced on the paper. Turn the paper over so that the marked sides are face down.
Beat the egg whites on low speed till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase speed to medium. When tracks begin to form, add the sugar, a little at a time, then increase the speed to high and beat till mixture is stiff and glossy. Gently and quickly fold in the tahini, being careful not to overmix so that you see the swirls.
Place a dab of meringue in the corners of the parchment sheets to keep them from shifting. Using a spoon, dollop some meringue on each of the circles.
Bake for 2 hours, or till dry and crisp. Transfer to a cooling rack to cool completely. To serve, layer the meringues with a bit of whipped cream and berries.
This delicious recipe brought to you by Sheri Silver
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