Description
This Berry Pavlova with Whipped Cream is a light and airy dessert featuring a crisp meringue base topped with fluffy whipped cream and fresh mixed berries. Perfect for special occasions or a refreshing summer treat, this pavlova offers a delightful combination of textures and flavors, balancing sweet, tart, and creamy elements with ease.
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 cream)
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 a conventional oven to 110 °C (230 °F). Draw a 20 cm (8-inch) circle on a piece of parchment paper using a plate as a guide. Clean your mixing bowl and utensils with vinegar to ensure no traces of egg yolks remain.
- Make the Pavlova Mixture: In a stand mixer, combine the egg whites and cream of tartar. Begin beating at low speed. Gradually add the blended sugars—granulated or powdered and vanilla sugar—one tablespoon at a time, waiting 15-20 seconds between each addition. Continue beating until the mixture turns thick, glossy, and holds stiff peaks, which should take about 8-9 minutes.
- Add the Cornstarch and Shape the Pavlova: Sift the cornstarch over the meringue and gently fold it in to maintain the airy texture. Spread half of the meringue mixture evenly within the drawn circle on parchment paper, then add the remaining half on top. Use a spatula to shape the pavlova, creating neat lines and leveling the top for an inviting appearance.
- Bake the Pavlova: Place the pavlova in the preheated oven and bake for 2 hours. Once baked, turn off the oven but leave the pavlova inside to cool slowly for 4-5 hours or ideally overnight, allowing it to dry out and become crisp without cracking.
- Whip the Cream and Assemble: In a clean bowl, whip the heavy cream with sugar until stiff peaks form. Spread the whipped cream generously over the cooled pavlova base. Top with fresh mixed berries, slice carefully, and serve immediately to enjoy the contrast of crisp meringue, silky cream, and juicy berries.
Notes
- Make sure no egg yolk contaminates the egg whites, as this prevents proper meringue formation.
- Use a clean, dry bowl and utensils to beat the egg whites for best volume.
- Gentle folding of cornstarch preserves the airy texture of the meringue.
- Cooling the pavlova inside the oven helps avoid cracks by gradual temperature change.
- This dessert is best served the day it is assembled to keep the meringue crisp.
- You can substitute lemon juice for cream of tartar if unavailable.
