Pavlova with Berries
Easy pavlova with berries is a sweet, crunchy, and light dessert as visually stunning as it is tasty topped with fresh cream. Fresh berries, sweet cream, and homemade jam sits atop a light crispy meringue with a marshmallow-like center to create this light and fresh treat. Once you taste this melt-in-your-mouth pavlova, you won’t be able to get enough!
Servings: 6 servings
Cost: $1.01 per serving
Equipment
- stand mixer with ship attachment or electric mixer
Ingredients
For the Meringue
- 5 large egg whites reserve yolks for another use
- pinch Kosher salt
- ¼ cup cold water
- 1¼ cups granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1½ tablespoons cornstarch sifted
For the Jam
- 1 pound fresh berries cleaned; such as blueberries, strawberries, raspberries, or blackberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice freshly squeezed
For the Berry Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Garnish
- fresh berries cleaned
- confectioners' sugar
Instructions
Make the Meringue Base
- Preheat oven to 275°F. Trace around a 6-inch round bowl onto a sheet of parchment paper. Turn the parchment paper over and lay flat on a large rimmed baking sheet. You will still be able to see the circle.
- Using an electric mixer, whip the egg whites to medium peaks. Add water and sugar and continue mixing to stiff peaks.
- Transfer the meringue onto a parchment-lined baking sheet. Shape into a heaped, medium-sized circle with a slight crater in the middle and the top flattened.
- Bake the pavlova until dried out and matte, about 1 hour. Reduce the heat now to 250°F and bake an additional 45 minutes more. During the bake, it is important NOT to open the oven door. Turn the oven off and allow the meringue to cool at least 1 hour, or overnight, in the oven. Again, leave the oven door closed the whole time.
Make the Jam & Cream
- While the pavlova is baking, make the jam by simmering together the berries, sugar, and lemon juice until mushy and thick. Set aside.
- Create the filling by whipping the heavy cream to very stiff peaks. Fold in the vanilla and a bit of the homemade jam and gently distribute.
Assembling the Pavlova
- Once cooled, carefully shimmy the baked meringue onto a pretty serving platter or rimmed cake stand. The use of parchment will help it to glide more easily, but you should go slow to avoid unnecessary cracking of the fragile exterior.
- Fill the baked pavlova with the ‘berry kissed’ cream and drizzle on the remaining jam. Garnish with fresh berries, mint leaves, and powdered sugar. Serve and enjoy!
Notes
- Make your pavlova on a dry day. Allow it to cool in the oven with the door ajar until room temperature. This usually takes at least 1 hour, but it’s best to leave it in the cool oven overnight.
- Overbeating the egg whites will result in a collapsed dessert during baking. If the egg whites start to separate or look curdled when you are whisking, they’ve been overbeaten. Start over with fresh egg whites.
- It’s ok for your pavlova to not look perfect! This is a rustic dessert that’s often served misshaped or cracked.
- Store leftover pavlova without topping or filling if possible. Keep your baked meringue in an airtight container and store in a dark, cool place for up to 2 days. Store the filling, jam, and garnishes in the fridge and add it to your dessert just before serving.
- When serving pavlova, it’s best served immediately after garnishing. The textures and flavors are best when fresh and at room temperature. Use a serrated knife to cut and a cake server to carefully lift each slice.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 87g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 59mg | Potassium: 129mg | Fiber: 2g | Sugar: 83g | Vitamin A: 618IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.2mg