Berry Pavlova
A crisp meringue shell with a marshmallow-like center, topped with whipped cream and berries.
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Ingredients
- 4 large Egg whites, room temperature
- 1 cup Superfine (caster) sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 1 1/4 cups Heavy whipping cream, chilled
- 2 tablespoons Powdered sugar
- 1 cup Fresh strawberries, hulled and sliced
- 1/2 cup Fresh blueberries
- 1/2 cup Fresh raspberries
- 2 tablespoons Passionfruit pulp(optional)
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing an 8-inch circle as a guide.
- 2
In a clean glass bowl, beat egg whites on medium speed until soft peaks form, then increase speed and add caster sugar one tablespoon at a time.
- 3
Continue beating until the meringue is thick, glossy, and the sugar has completely dissolved (test by rubbing a bit between your fingers).
- 4
Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula until just combined.
- 5
Spoon the meringue onto the parchment circle, smoothing the sides upward to create a slight nest shape with a dip in the center.
- 6
Reduce oven temperature to 250°F (120°C) and bake for 75 minutes, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
- 7
Once cooled, whip the heavy cream and powdered sugar until stiff peaks form, then spread generously into the center of the meringue shell.
- 8
Top with the mixed berries and drizzle with passionfruit pulp if using, then serve immediately.
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