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Pavlova with Berries

A crisp meringue shell topped with whipped cream and mixed fresh berries for a delightful summer dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Australasian
Calories: 260
Ingredients Method Notes

Ingredients
  

Meringue Ingredients
  • 4 large Large egg whites Room temperature eggs whip more easily; pasteurized eggs acceptable
  • 1 cup Granulated sugar Use superfine sugar if available for quicker dissolution
  • 1 teaspoon Vanilla extract Pure vanilla preferred; or use vanilla bean paste
  • 1 teaspoon White vinegar Stabilizes meringue; lemon juice can substitute
  • 1 tablespoon Cornstarch Helps create a marshmallow center; potato starch works too
Topping Ingredients
  • 1 cup Heavy whipping cream Chill bowl and beaters for best whipping results
  • 2 cups Mixed fresh berries Strawberries, blueberries, raspberries; swap in stone fruit as desired
  • Powdered sugar (optional) Light dusting enhances presentation

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Whisk the egg whites on high speed until soft peaks form.
  3. Add the granulated sugar gradually, one spoonful at a time, until the mixture becomes glossy and stiff peaks form.
  4. Fold the vanilla extract, white vinegar, and cornstarch gently into the meringue until well combined.
  5. Spoon the meringue onto the prepared baking sheet, shaping it into a round nest with a slight dip in the center.
Baking and Cooling
  1. Bake the meringue for 1 hour, then turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
Assembling
  1. Whip the heavy cream until soft peaks form and spread it over the cooled meringue.
  2. Top the pavlova with mixed fresh berries and dust with powdered sugar if desired, then serve immediately and enjoy.

Notes

Use these precise suggestions to ensure a flawless pavlova every time. Whip egg whites in a perfectly clean, dry bowl to prevent fat from collapsing the foam. Chill the mixing bowl and beaters before whipping cream for the quickest, most stable soft peaks.