Berry Pavlova
A crisp-shelled, marshmallow-soft meringue piled high with whipped cream and macerated summer berries. Light, elegant, and show-stopping.
- Prep:
- 20 min
- Cook:
- 90 min
- Total:
- 110 min
- Servings:
- 8
- Difficulty:
- hard
Ingredients
- 4 large egg whites, at room temperature
- 1.25 cups superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 0.5 teaspoon vanilla extract
- 1.5 cups heavy cream, cold
- 1 tablespoon confectioners’ sugar
- 3 cups mixed berries, strawberries, raspberries, blueberries
- 2 tablespoons granulated sugar, for the berries
- 1 tablespoon fresh lemon juice
Instructions
- 1
Heat the oven to 250°F and line a baking sheet with parchment. Trace a 9-inch circle on the parchment as a guide.
- 2
Beat the egg whites with an electric mixer on medium until soft peaks form. Gradually add the superfine sugar, a spoonful at a time, beating well after each addition until the meringue is stiff and glossy.
- 3
Sprinkle the cornstarch, vinegar, and vanilla over the meringue and fold gently. Mound the meringue onto the parchment circle and shape into a disk with a slight well in the center.
- 4
Bake 75–90 minutes until the outside is firm and pale ivory. Turn off the oven, prop the door open, and let the meringue cool completely inside.
- 5
Meanwhile, toss the berries with the granulated sugar and lemon juice and let them macerate for 20 minutes. Whip the cream with the confectioners’ sugar to soft peaks.
- 6
Carefully transfer the cooled meringue to a platter, pile with whipped cream and berries, and serve within the hour.
Notes
A dry day is the pavlova’s best friend — humidity can make the meringue weep. Add the vinegar and cornstarch to stabilize it.
Make sure every trace of yolk is out of the whites or they will not whip.
The cooled meringue keeps for 2–3 days in an airtight container, but once topped with cream it should be served promptly.