Berry Pavlova
A delightful dessert featuring a meringue base that is crispy on the outside and marshmallowy on the inside, topped with fresh berries and whipped cream. It promises a burst of sweetness with every bite and is visually stunning, making it perfect for special occasions.
Prep time: 20 minutesCook time: 1 hour 15 minutesServes: 8
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons cornstarch
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup fresh strawberries, hulled and halved
1 cup fresh blueberries
1 cup fresh raspberries
Mint leaves for garnish
Instructions
1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, 1 tablespoon at a time, beating well after each addition until the mixture is glossy and forms stiff peaks.
4. Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined.
5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a 9-inch circle with a slight dip in the center.
6. Bake in the preheated oven for 1 hour and 15 minutes, then turn off the oven and allow the pavlova to cool completely inside the oven with the door ajar.
7. Once cooled, whip the heavy cream and confectioners' sugar together in a medium bowl until soft peaks form.
8. Spoon the whipped cream onto the cooled pavlova and top with strawberries, blueberries, and raspberries.
9. Garnish with mint leaves before serving.
Storage
Store leftover pavlova in an airtight container in a cool, dry place for up to 2 days.
Reheating
Pavlova is best eaten fresh but if needed, you can refresh the meringue in a 250°F oven for 10 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
