Description
A light and airy Berry Pavlova topped with freshly whipped cream and mixed berries, perfect for a refreshing summer dessert. This classic Australian/New Zealand treat features a crisp meringue shell with a soft, marshmallow-like interior.
Ingredients
Scale
Pavlova Base
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 250°F. Line a baking sheet with parchment paper and trace an 8-inch circle in the center. Flip the parchment over so the pencil mark doesn’t transfer to the pavlova.
- Beat egg whites: In a clean, dry mixing bowl, beat the egg whites on medium-high speed until soft peaks form.
- Add sugar gradually: Gradually add the granulated sugar, one tablespoon at a time, beating continuously until the mixture is glossy and forms stiff peaks, about 6 to 8 minutes.
- Fold in stabilizers: Gently fold in the white vinegar, cornstarch, and vanilla extract, being careful not to deflate the meringue.
- Shape pavlova: Spoon the meringue onto the prepared parchment paper, spreading it into the traced circle and creating a slight well in the center to hold the topping.
- Bake: Bake the pavlova for 1 hour and 15 minutes at 250°F. After baking, turn off the oven and leave the pavlova inside with the door closed for an additional hour to cool gradually and prevent cracks.
- Whip cream: While the pavlova cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble and serve: Once the pavlova is completely cool, spoon the whipped cream into the center and top with fresh mixed berries. Garnish with fresh mint leaves if desired. Serve immediately for best texture.
Notes
- The meringue base can be made a day ahead and stored in an airtight container until ready to assemble.
- Avoid making pavlova on humid days as moisture can affect the meringue texture, causing it to become sticky or soft.
- Be gentle when folding in vinegar, cornstarch, and vanilla to maintain the airiness of the meringue.
- Ensure the egg whites are at room temperature for better volume when beating.
