Chrissy Teigen Shares a ‘Marshmallow-y’ Dessert on Her ‘Easy-Yet-Impressive’ Easter Dinner Menu
Former supermodel Chrissy Teigen may be off Twitter, but she remains uber active on her Cravings website. Gearing up for the Easter holiday, Teigen recently revealed some recipes – including a delectable dessert – sure to be a hit with guests without overwhelming the cook.
Chrissy Teigen’s Cravings website has all you need for your Easter meal
Teigen described how her husband, Grammy winner John Legend, prepared last year’s Easter meal. Serving fried chicken and bok choy, along with Thai fried ribs from Teigen’s mom, Legend went a bit outside the box on what’s typically presented for the holiday. Teigen is back at the helm of the kitchen this year, and going more traditional.
“Easter celebrations don’t have to involve cooking a big glazed ham,” the cookbook author explained on her Cravings website. “No disrespect to ham, which is delicious, but I’d just rather have lamb chops any day. Baby lamb chops are tender, less gamey than some other cuts of lamb, you can cook them on an indoor grill pan, and then eat them like lollipops (kids even love them!).”
Teigen plans on offering spring pea salad and deviled eggs as well, with something sweet to end the meal.
“For dessert, I’m very into pavlovas,” she revealed. “AKA a giant meringue baked on a sheet pan. It is crispy on the outside, chewy on the inside (kinda marshmallow-y), and just the right amount of sweet.”
Ingredients for Berry Pavlova (AKA Giant Meringue) from Chrissy Teigen
The simple list of ingredients for Teigen’s Berry Pavlova are as follows:
For the pavlova:
⅔ cup sugar
2 teaspoons cornstarch
2 large egg whites, at room temperature
½ teaspoon lemon juice or vinegar
1 pinch of salt
For the cream and topping:
2 cups mixed fresh berries (strawberries sliced, if using)
3 tablespoons sugar
1 teaspoon finely grated lemon zest
1 cup heavy cream
Putting Chrissy Teigen’s Berry Pavlova together
- Place rack in middle of the oven. Preheat to 300°F. Trace circle of about 6 inches on a sheet of parchment paper. Then invert the paper onto a baking sheet so the drawn side is face down, but you can still see the circle.
- In a small bowl, whisk sugar and cornstarch. Then combine the egg whites and a pinch of salt in a stand mixer’s bowl, or use a separate bowl and hand mixer. Beat at medium speed for about 60 to 90 seconds, or until the whites maintain soft peaks. Put the speed up to medium-high and add the sugar-cornstarch mixture 1 tablespoon at a time. Beat 1 additional minute. Add the vinegar, then put the speed to high. Beat until the mixture is shiny and maintains stiff peaks – approximately 4 to 5 minutes.
- Slowly pour the meringue onto the circle on the sheet pan – it is best to use a silicone spatula to spread it inside the borders. Bake approximately 40 to 45 minutes, or until the meringue is lightly golden and has a soft shell. Don’t remove it from the oven yet.
- Shut off the oven and place a wooden spoon or other narrow stick in the door to keep the oven open. Have the meringue sit in the oven for approximately an hour, or until it hardens.
- Toss the berries with 1 tablespoon of sugar in a medium bowl with the lemon zest. Whip the cream while the mixture sits (aka macerates).
- Beat the cream and remaining 2 tablespoons sugar with a hand mixer or stand mixer for approximately 2 to 3 minutes, or until the cream maintains soft peaks.
- Gently take the pavlova from the parchment and put on a serving platter. Carefully portion the cream onto the pavlova, allowing a 2-inch border around the edges. Then top with the berries.
For more of Chrissy Teigen’s Easter dinner recipes, visit her Cravings website!