Description
This Berry Pavlova with Whipped Cream is a light and elegant dessert featuring a crisp meringue base topped with fluffy whipped cream and fresh mixed berries. Perfect for special occasions or a refreshing treat, it combines a crunchy exterior with a soft, marshmallow-like center and vibrant berry flavors.
Ingredients
Scale
For Pavlova:
- 180 g (6.3 oz) egg whites
- 1/4 tsp cream of tartar or 1 tsp (5 ml) lemon juice
- 210 g (1 cup) granulated sugar or powdered sugar
- 10 g vanilla sugar
- 2 tsp cornstarch
For Whipped Cream:
- 250 ml (1 cup) whipping cream
- 2 tbsp sugar
For Topping:
- 300 g (1 1/2 cups) mixed fresh berries
Instructions
- Prepare the oven and parchment paper: Preheat your fan-assisted oven to 100 °C (210 °F) or conventional oven to 110 °C (230 °F). On parchment paper, draw a 20 cm (8-inch) circle using a plate as a guide. Ensure your mixing bowl and utensils are clean and free of any egg yolk by wiping them with vinegar.
- Make the Pavlova mixture: Place egg whites and cream of tartar in a stand mixer. Beat on low speed, gradually adding the sugar (combined granulated and vanilla sugar) one tablespoon at a time, waiting 15-20 seconds between additions. Continue beating until the mixture is shiny and thick, approximately 8-9 minutes.
- Add the cornstarch and shape the Pavlova: Sift the cornstarch over the meringue and fold gently to combine. Spread half the meringue inside the drawn circle, then add the remaining mixture on top. Use a spatula to shape and smooth the surface, creating neat lines and an even top.
- Bake the Pavlova: Bake the meringue in the preheated oven for 2 hours. Once baked, turn off the oven and allow the Pavlova to cool inside the oven for 4-5 hours or overnight to prevent cracks and ensure a soft center.
- Whip the cream and assemble: Whip the whipping cream with sugar until stiff peaks form. Spread the whipped cream evenly over the cooled Pavlova base. Top generously with mixed fresh berries just before serving to maintain freshness and vibrant color.
Notes
- Ensure no traces of egg yolk are in the mixing bowl to help the egg whites whip properly.
- Use fresh, room temperature egg whites for better volume.
- Allow the Pavlova to cool completely in the oven to avoid cracking.
- Serve immediately after topping with berries to keep the meringue crisp.
- You can substitute cream of tartar with lemon juice as a stabilizer for the egg whites.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Australian
