Recipes Desserts Summer Pavlova with Fresh and Grilled Berries 5.0 (1) 1 Review Instead of piling this pillowy Pavlova with just fresh berries, Food & Wine's Justin Chapple grills some of the berries in a packet, so they get deliciously juicy. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 1 hrs Total Time: 4 hrs 30 mins Yield: 8 to 10 Ingredients 6 large egg whites 1/8 teaspoon cream of tartar Kosher salt 1 1/2 cups plus 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved, or quartered if large 1 pound raspberries 1 tablespoon fresh lemon juice 2 cups heavy cream 1/4 cup raspberry preserves Directions Preheat the oven to 225°. Line a large baking sheet with parchment paper. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar and 1/2 teaspoon of salt at high speed until foamy, 2 minutes. At medium speed, gradually beat in 1 1/2 cups of the sugar, then beat at high speed until stiff peaks form, about 8 minutes. Beat in the vanilla. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 12-inch oval. Bake the meringue for about 1 hour and 45 minutes, until crisp but still chewy on the inside. Turn the oven off and let the meringue rest in the oven for 1 hour. Transfer the baking sheet to a rack and let the meringue cool completely, about 1 hour and 30 minutes. Light a grill or preheat a grill pan. Layer 2 large sheets of heavy-duty foil. On the foil, toss half each of the strawberries and raspberries with the lemon juice and the remaining 2 tablespoons of sugar. Fold the foil over the berries and seal the packet. Grill over high heat until juicy, about 8 minutes. Transfer to a medium bowl and let cool completely. In a stand mixer fitted with the whisk, beat the heavy cream with the raspberry preserves until stiff peaks form. Spoon the raspberry whipped cream onto the cooled meringue. Spoon the grilled berries onto the whipped cream, then scatter the remaining fresh strawberries and raspberries on top. Serve right away. Make Ahead The meringue can be stored in an airtight container overnight. Rate it Print