A simple sheet pan dessert (plus two variations) for Passover or any special gathering.
pkg.fresh raspberries
6cupsthawedfrozen nondairy whipped topping(from 2 [8-oz.]
containers)
1/4cuploosely packedfresh baby basil leaves
Directions
Preheat oven to 250F.
Credit:Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
Line a large rimmed baking sheet with parchment paper.
Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain.
Set sugar mixture aside.
Credit:Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
Increase speed to high, and gradually add sugar mixture.
Beat until stiff peaks form, 8 to 10 minutes.
(The meringue should be glossy, and sugar should be dissolved completely.)
Credit:Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula.
Bake in preheated oven until pale off-white, about 2 hours.
Transfer cooled meringue to a platter.
Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border.
Spoon berry mixture over whipped topping, and top with basil leaves.
Lemon-Pistachio Pavlova
Prepare recipe as directed, omitting berry mixture and basil.
Top with 1/2 cupchopped pistachios.
Coconut Macaroon Pavlova
Omit berry mixture and basil; sprinkle 1 cuptoasted coconutover whipped topping on meringue.
Drizzle with 2 oz.
