Pavlova with Red Berries

158Min

8Servings

285Cal

MediumLevel

VegetarianGluten freeKid friendlygluten_freevegetarian

#pavlova#meringue#berries#dessert#gluten-free

Equipment

oven

baking sheet

parchment paper

mixing bowl

hand mixer

spatula

serving plate

Ingredients

Meringue Base

egg whites (room temperature)

4 piece

granulated sugar (fine)

200 g

cornstarch (sifted)

10 g

white vinegar

5 ml

vanilla extract

5 ml

Topping

heavy cream (chilled)

300 ml

powdered sugar (sifted)

30 g

vanilla extract

5 ml

strawberries (fresh, hulled, halved)

200 g

raspberries (fresh)

150 g

blueberries (fresh)

100 g

Instructions

Preheat oven and prepare baking sheet

Preheat oven to 120°C and line a baking sheet with parchment paper.

10 min120°C

Use parchment paper for easy removal and to prevent sticking

Whip egg whites

In a clean, dry bowl, beat egg whites until soft peaks form.

5 min

Make sure bowl and whisk are completely grease-free for maximum volume

Add sugar gradually

Gradually add sugar while beating until stiff, glossy peaks form.

8 min

Add sugar 1 tablespoon at a time to ensure it dissolves completely

Add cornstarch, vinegar and vanilla

Gently fold in sifted cornstarch, vinegar, and vanilla extract until just combined.

2 min

Fold gently to maintain the airy texture of the meringue

Shape the meringue

Spoon meringue onto prepared baking sheet forming a circle about 20cm wide with a slight depression in the center.

5 min

Create a nest shape to hold the cream and berries

Bake the meringue

Bake at 120°C for 90 minutes until crisp on the outside but still marshmallowy inside.

90 min120°Ctimer 90 min

Do not open the oven door during baking to prevent collapse

Cool the meringue

Turn off oven and leave pavlova to cool completely inside with door ajar.

30 mintimer 30 min

This prevents cracking from sudden temperature changes

Whip the cream

Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form.

3 min

Do not overwhip or cream will become grainy

Assemble the pavlova

Fill the cooled meringue with whipped cream and top generously with mixed berries.

5 min

Assemble just before serving to prevent meringue from softening

Original recipe

InstagramRecipe by @novyru_kitchen

Storage

Fridge: 1 days

Reheat: Not required - serve at room temperature

Best served immediately after assembly. Store components separately if preparing ahead

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