Description
This classic Pavlova recipe features a crisp and airy meringue base topped with luscious whipped cream and a vibrant mix of fresh berries. Perfectly balanced with a hint of vanilla and a touch of tang from lemon juice or vinegar, this dessert is light, elegant, and ideal for special occasions or summer gatherings.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream, whipped
- 1 cup mixed fresh berries (raspberries, blueberries, strawberries)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle as a guide. Flip the parchment paper over so the pencil marks do not touch the meringue.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the 4 egg whites until soft peaks form. This means when you lift the beater, the peaks will hold but will slightly bend over.
- Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, continuing to beat the egg whites until stiff, glossy peaks are formed. The mixture should be smooth and shiny to the touch.
- Fold in Dry and Flavoring Ingredients: Gently fold in the cornstarch, white vinegar or lemon juice, and vanilla extract using a spatula. Be careful to maintain the lightness of the mixture while incorporating these ingredients evenly.
- Shape the Meringue: Spoon the meringue onto the prepared parchment circle on the baking sheet. Use a spatula to shape it neatly, creating a slight hollow in the center to hold the toppings later.
- Bake the Pavlova: Bake the meringue in the preheated oven for 1 hour and 15 minutes. Avoid opening the oven door during baking to prevent cracking. After baking, turn off the oven and leave the pavlova inside to cool completely. This slow cooling helps to further dry the meringue and maintain its crisp texture.
- Add Toppings and Serve: Once fully cooled, top the pavlova with whipped heavy cream and arrange the fresh mixed berries on top. Garnish with fresh mint leaves if desired. Serve immediately for best texture.
Notes
- Use room temperature egg whites for better volume when whipping.
- Be sure to add sugar gradually to ensure a stable meringue with a glossy finish.
- Do not open the oven door during baking and cooling to prevent cracking.
- Prepare the topping fresh and add just before serving to keep the pavlova crisp.
- You can substitute the mixed berries with any seasonal fruits like kiwi, passionfruit, or mango for a different flavor profile.
