Classic Pavlova Recipe with Berries
This recipe creates a pavlova with a crisp meringue shell and a light and fluffy whipped cream topping.
Ingredients
For the Meringue:
- 4 large egg whites, at room temperature
- 1 1/4 cups granulated sugar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Whipped Cream:
- 1 pint heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Fresh fruit (berries, kiwi, mango or passionfruit sauce)
Instructions
Preheat the Oven:
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper to serve as a guide for shaping the meringue.
Whip the Egg Whites:
- In a clean, grease-free glass, metal, or ceramic bowl, use an electric mixer to beat the egg whites on high speed until soft peaks form. This takes about 1 minute.
Gradually Add Sugar:
- With the mixer on medium speed, gradually add the sugar, about 1 tablespoon at a time, beating well after each addition. Once all the sugar is incorporated, continue beating on high speed for about 8-10 minutes, or until stiff peaks form. The meringue should be thick, white, and glossy.
Add Cornstarch, Vanilla, and Lemon Juice:
- Sift the cornstarch into the meringue and beat until just combined. Then, beat in the vanilla extract and lemon juice.
Shape the Meringue:
- Spoon the meringue mixture onto the prepared baking sheet, spreading it out within the drawn circle as a guide. You can create a slight well in the center for the whipped cream later.
Bake the Meringue:
- Bake the meringue for 60-70 minutes, or until the exterior is crisp and the inside is dry but still slightly marshmallow like. Turn off the oven and leave the meringue inside to slowly and completely cool for several hours (1-1/2 to 2 hours) even overnight. If your meringue cracks don't worry it will all be covered with whipped cream later.
Whip the Cream:
- In a separate bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Pavlova:
- Once the meringue is cool, carefully transfer it to a serving plate. Top the meringue with the whipped cream, spreading it evenly all over or creating swirls. Decorate with your favorite fresh fruit and optional drizzle of passionfruit sauce
Tips:
- For room temperature egg whites, separate the eggs from the yolks at least 30 minutes before starting.
- If the meringue weeps (forms droplets of liquid sugar), you may have overbeaten it. However, it should still be usable.
- Let the meringue cool completely before assembling the Pavlova. Otherwise, the whipped cream will melt.
- Store leftover Pavlova in an airtight container in the refrigerator for up to 2 days, but the meringue may soften slightly.
Nutrition
Calories: 351kcalCarbohydrates: 38gProtein: 3gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 41mgPotassium: 84mgFiber: 0.01gSugar: 37gVitamin A: 869IUVitamin C: 1mgCalcium: 41mgIron: 0.1mg