Pavlova with Berries
Delight your taste buds with this elegant Pavlova with Berries, a show-stopping dessert that’s as light as a cloud and irresistibly flavorful. Featuring a crisp meringue shell with a marshmallow-like center, this treat is topped with luscious whipped cream and a medley of fresh strawberries, blueberries, and raspberries for a burst of color and tangy sweetness. The recipe combines simple pantry staples like egg whites, sugar, and vanilla with a touch of cornstarch and vinegar for the perfect meringue texture. With just 25 minutes of prep time and a low-and-slow bake, this stunning dessert is easier than it looks and ideal for special occasions or entertaining guests. Garnish with mint leaves for a refreshing finish and serve this gluten-free masterpiece for an unforgettable end to any meal. Perfect for summer gatherings, dinner parties, or festive celebrations, this Pavlova with Berries will leave everyone craving more!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 150 grams Strawberries
- 100 grams Blueberries
- 100 grams Raspberries
- 1 bunch Mint leaves (optional for garnish)
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw a 20 cm (8-inch) circle on the parchment as a guide and then flip the paper over so the ink or pencil doesn’t transfer to the meringue.
In a clean, dry bowl, use an electric mixer to whisk the egg whites on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while continuing to whisk. Whisk until the mixture is glossy and stiff peaks form, and the sugar is fully dissolved. This will take about 8-10 minutes.
Sift the cornstarch over the meringue, then gently fold it in using a spatula. Add the white vinegar and vanilla extract, and fold again until just combined.
Spoon the meringue mixture onto the parchment paper, spreading it within the drawn circle. Use the back of a spoon to create a slight indentation in the center for the toppings later.
Place the meringue in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes without opening the oven door.
When the baking time is up, turn off the oven and leave the pavlova inside to cool completely, about 2-3 hours. This allows it to set and minimizes cracking.
While the pavlova is cooling, prepare the whipped cream by whisking the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip.
Wash and dry the berries. Slice the strawberries if desired.
Once the pavlova is completely cool, gently transfer it to a serving plate. Spoon the whipped cream onto the center of the pavlova and spread it out lightly.
Top the whipped cream with the berries, arranging them evenly for a beautiful presentation.
Garnish with mint leaves if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 237.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
