Berry Pavlova
User Reviews
5
Berry Pavlova
Description
This pavlova starts with beating egg whites to foamy peaks, then gradually incorporating sugar, lemon juice, and sifted cornstarch to form a glossy, stiff meringue. The mixture is shaped into a thick disk with a slight depression for holding toppings and baked at a low temperature to dry out the exterior while keeping the interior soft. Cooling it in the turned-off oven prevents cracking.
The dessert is finished with sweetened whipped cream and a variety of fresh berries, which provide fresh, tart contrast to the sweet, airy meringue. Powdered sugar can be dusted on top for additional sweetness and presentation.
The recipe also suggests making an easy berry sauce from jam diluted with water as an optional topping to enhance the fruitiness.
Ingredients
- 4 large egg whites at room temperature
- salt pinch
- 1 cup granulated sugar Note: Baker's sugar has finer crystals and dissolves easier, but not necessary
- 1 tsp lemon juice
- 2 tsp cornstarch sifted
topping
- 1 cup Whipped Cream sweetened, or more to taste
- berries assorted, fresh
- confectioners sugar
easy berry sauce
- 1/2 cup berry jam your favorite
- water to thin
Instructions
- Preheat the oven to 250F (an oven thermometer is a great tool to have in case your oven is not calibrated correctly) Line a baking sheet with parchment paper.
- Add the egg whites to the bowl of a stand mixer fitted with a balloon whisk attachment and beat until foamy. With the mixer going, add the salt and then slowly add the sugar, very slowly. Add the lemon juice and cornstarch and then let the mixer go on high until the whites are stiff and glossy. This might take anywhere from 3-5 minutes.
- Pile the meringue onto your parchment lined baking sheet and spread out into a disk, about 2 inches thick. Use the back of a spoon to create a slight depression in the center where we'll pile the whipped cream and berries later. Note: the meringue will not change its shape in the oven, so the way you shape it now will be exactly how it stays.
- Bake the meringues for 90 minutes, and don't disturb while baking. Then turn the oven off and leave the meringue to cool in the oven, for another hour.
- Remove the meringue from the oven and keep at room temperature until ready to assemble and serve your pavlova.
- To make the fruit sauce, mix jam with enough water to make a thin sauce, then strain.
- Assemble the pavlova just before serving ~ pile the whipped cream in the center.
- Top with your berries.
- Drizzle with fruit sauce, if you like, then dust with powdered sugar. A few mint leaves add a nice touch if you have them.
Notes
- Use baker's sugar for easier dissolving, though regular granulated sugar works fine.
- Bake at 250°F and let the pavlova cool completely in the oven with the door closed to avoid cracks.
- An optional berry sauce can be made by thinning berry jam with water to serve alongside or drizzle over the pavlova.
- Any fresh berry variety can be used to suit availability and preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 47mg | 2% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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