Pavlova with Berries
Crispy, light, creamy vanilla meringue with fresh berries and whipped cream
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 :)
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