Almond Pavlova with Summer Berries
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
8 servings
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Calories
307 kcal
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Course
Dessert
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Cuisine
Australian
Almond Pavlova with Summer Berries
Description
This pavlova begins by beating egg whites with a pinch of salt until foamy, then gradually incorporating superfine sugar, almond extract, sifted cornstarch, and lemon juice to create a stable meringue. The almond extract adds a subtle nutty aroma. The meringue is shaped into a 9-inch circle with a shallow well in the center and baked at a low temperature for 90 minutes. Afterwards, it cools in the turned-off oven to develop a crisp outer shell while keeping a soft interior.
Once cooled, whipped cream sweetened and flavored with almond extract is spooned into the center. Toasted sliced almonds are generously scattered over the whipped cream to enhance the almond flavor and add texture. Fresh summer berries such as currants and raspberries are used as a garnish, balancing the sweetness with their acidity.
The dessert is visually appealing and texturally complex, offering a light but indulgent finish to a meal. Mint leaves can be used as an optional decorative touch.
Toasting almonds in a skillet over medium heat until golden is recommended to deepen their flavor and provide a crunchy contrast to the smooth cream and meringue.
Ingredients
- 4 large egg white, at room temperature
- salt pinch
- 1 cup granulated sugar superfine baker's sugar ideal but optional
- 1 tsp almond extract
- 2 tsp cornstarch sifted
- 1 tsp lemon juice
topping
- 1 cup heavy cream or whipping cream
- 2 Tbsp confectioners sugar
- 1/2 tsp almond extract
- 1/2 cup almonds sliced, toasted
- berries fresh, for garnish (currants and raspberries
- mint leaves, optional
Instructions
- Preheat oven to 250F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the balloon whisk, beat the egg whites and salt until they just become foamy. With the machine going, slowly drizzle in the sugar.
- Once the sugar is incorporated, add the extract, cornstarch, and lemon juice.
- Beat on high speed until the meringue is stiff and glossy.
- Spread the meringue out on the lined baking sheet in a circle, about 9 inches in diameter. Make a shallow depression in the center with the back of a large spoon. This is where your whipped cream and berries will go later.
- Bake for 90 minutes. Then turn off the oven but leave the meringue in the oven with the door closed for another hour. Then remove and set aside to cool.
- Meanwhile whip the cream with the sugar and extract.
- When ready to serve, sprinkle most of the almonds across the center of the cooled meringue, reserving a few for garnish. Then fill the center with the whipped cream. Top with fresh berries and a scattering of almonds.
- Serve your pavlova immediately. It is best eaten all in one go. Leftovers can be stored in the refrigerator.
Notes
- Toast sliced almonds in a skillet over medium heat, stirring often, until they are golden for best flavor and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 34mg | 11% |
| Sodium | 36mg | 2% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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