Description
A light and elegant pavlova with a crisp outer shell and a soft marshmallow-like center, topped with freshly whipped cream and vibrant berries. This classic dessert is airy, sweet, and perfectly balanced with fresh fruit.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries, whole
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar one tablespoon at a time, beating until stiff and glossy peaks form. Gently fold in cornstarch and white vinegar.
- Spoon the meringue onto the prepared baking sheet, shaping it into a round disk with slightly raised edges and a shallow well in the center.
- Reduce oven temperature to 250°F (120°C) and bake for 60 minutes. Turn off the oven and let the pavlova cool completely inside the oven.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the meringue is completely cool, spoon whipped cream into the center and top with sliced strawberries and whole blueberries.
- Slice gently and serve immediately.
Notes
- Add sugar slowly to ensure a stable and glossy meringue.
- Allow the pavlova to cool fully in the oven to prevent cracking.
- Assemble just before serving to keep the shell crisp.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian / New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 24g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pavlova, meringue dessert, berry pavlova, classic pavlova, holiday dessert