Summer Berry Pavlova is the epitome of a light, fruity dessert that's perfect for warm weather gatherings. This classic dessert combines a crisp meringue shell with a pillowy center, topped with vibrant, juicy berries. It's a showstopper that's as delightful to make as it is to eat.
The foundation of our pavlova starts with egg whites. They are whipped into a fluffy cloud, creating the base structure of the meringue. Granulated sugar is added gradually to stabilize the egg whites and give that glossy finish. A hint of vanilla extract brings a subtle warmth to the flavor profile. To ensure the meringue holds its shape, white vinegar and cornstarch are added. The vinegar reacts with the proteins in the egg whites, while cornstarch prevents any weeping by absorbing moisture. For the topping, you'll whip heavy whipping cream with a bit of powdered sugar for sweetness. Finally, lemon zest adds a zippy brightness to the fresh mixed berries, which crown the pavlova beautifully.
This pavlova is a delightful centerpiece at any summer gathering. Serve it with a side of freshly brewed iced tea or a chilled glass of white wine. For an extra touch, consider adding a few mint leaves on top for a pop of color and a hint of freshness.
Start by preheating your oven to 300°F (150°C). While that's warming up, line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, beat the egg whites on medium speed until they start forming soft peaks. Once you see those peaks, gradually add in the granulated sugar one tablespoon at a time, cranking the speed up to high. You'll want those peaks to be stiff and glossy — that's the hallmark of a good meringue.
Next, gently fold in the vanilla extract, white vinegar, and cornstarch. This is a delicate step, so take your time to incorporate them without deflating your meringue. Spoon the meringue onto your baking sheet, shaping it into a 9-inch circle. Make the edges a bit higher than the center to form a nest; this will hold your toppings later.
Bake it in your preheated oven for 60 minutes, then turn off the oven but leave the meringue inside to cool completely. This step prevents cracking by allowing it to cool gradually. Meanwhile, whip the heavy cream with powdered sugar in another bowl until soft peaks form.
Once your meringue is cool, spread the whipped cream over the top, then garnish with your fresh berries and a sprinkle of lemon zest. Serve immediately for the best texture.
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