Berry Pavlova is a delightful dessert that combines the crispness of meringue with the lusciousness of fresh berries and whipped cream. It's a perfect treat for summer gatherings or any occasion where you want to impress without too much fuss.
The backbone of our pavlova is egg whites. They whip up into a fluffy meringue that forms the crispy shell. Granulated sugar is crucial for sweetness and stability, helping the meringue hold its shape. The splash of vanilla extract adds a subtle flavor depth, while white vinegar helps stabilize the whipped egg whites. Cornstarch is the secret to achieving that marshmallowy center.
For topping, heavy cream is whipped to soft peaks, providing a rich, creamy layer. Confectioners' sugar lightly sweetens the cream. Finally, fresh strawberries, blueberries, and raspberries offer a burst of tangy freshness. Mint leaves are optional but add a lovely hint of color and aroma.
Serve your Berry Pavlova with a chilled glass of sparkling wine or a refreshing iced tea. It's also lovely with a scoop of lemon sorbet on the side, which complements the berries beautifully.
First things first, preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. This will prevent the meringue from sticking and help you shape it effortlessly. In a large mixing bowl, start whipping the egg whites using an electric mixer set on medium speed until they reach soft peaks. This means when you lift the beaters, the peaks should gently fold over.
Now, gradually add the granulated sugar, just a tablespoon at a time. Patience is key here. Beat well after each addition to ensure the sugar is fully dissolved, and the mixture becomes glossy with stiff peaks. You know it's ready when you can hold the bowl upside down without any movement from the meringue.
Gently fold in the vanilla extract, white vinegar, and cornstarch using a spatula. The goal is to incorporate without deflating the mixture. Once combined, spoon the meringue onto your prepared baking sheet, forming a 9-inch circle with a slight dip in the center. This will hold the cream and berries beautifully.
Pop the meringue into your preheated oven and let it bake for 1 hour and 15 minutes. After baking, turn off the oven but leave the door ajar, allowing the pavlova to cool completely inside. This step helps prevent cracks.
While the pavlova is cooling, whip up the heavy cream with confectioners' sugar until soft peaks form. Once the meringue is cooled, spoon the whipped cream onto it and top generously with the strawberries, blueberries, and raspberries. A few mint leaves make for a delightful garnish.
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