Crisp on the outside, marshmallow-soft in the center — this vanilla pavlova is a cloud of sweetness that melts in your mouth. Topped with billowy whipped cream and a vibrant mix of fresh berries, it’s a perfect balance of light, creamy, and tart. A dreamy dessert that’s as beautiful as it is delicious.
This dessert is probably the most requested special occasion dessert in my household. It has been made for many birthdays, holiday and graduations. It is best with fresh berries, so I tend to make it more in the summer months. You can also top it with mango or kiwi or other fruit too. There is something about the combo of the meringue and berries though that is just perfection.
This dessert is actually pretty easy to make. I have learned over time that meringue is more stable when whipped at a slower speed, so I now usually whip my meringues on medium or medium high, instead of high. This helps them hold up to spreading, piping etc. This is one of those recipes that I know if you make, you will keep making it over and over. Also check out my recipes for macarons, chocolate chip meringues or meringue brownie cake.
Pavlova with Berries
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp white vinegar
- 3 cups fresh berries cut if large
- 1 cup cream
- 1 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Heat oven to 250 and line a baking sheet with parchment paper.
- Stir the cornstarch, cream of tartar, salt, and sugar together in a small bowl. In a stand mixer with whisk attachment, begin whipping the egg whites over medium speed until they get a little foamy. Add a tbsp of the sugar mix and continue whipping on medium until soft peaks form.
- Slowly add the sugar mixture 1 tbsp at a time while the eggs mix on medium speed. Continue whipping for 10 minutes or more until the eggs are glossy and form stiff peaks. If they still aren't at stiff peak stage after 12 minutes, raise speed to medium high. They are done when you take the whisk off and hold it upside down and the tip of the meringue settles at 11 or 1 on a clock. Add the vanilla and vinegar and mix for 30 seconds more.
- Spread the meringue on the parchment paper into an 8 inch circle leaving a little bit of a depression to fill with fruit. Bake for 60-90 minutes without opening the oven until the meringue is dry and very slightly colored. If you can't see it well, you can open the oven to check at 60 minutes. I usually end up baking mine about 70 minutes. Turn off the oven and prop the door open with a wooden spoon to cool the meringue slowly.
- After an hour move to a rack. When ready to serve, whip the cream, sugar and vanilla until fluffy and fill the depression with whipped cream and then chopped fruit. Serve and try not to fight people for the last piece 🙂