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Berry Pavlova Recipe

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Rating: 4.0; Vote: 1

Easy recipe for Berry Pavlova one of the most irresistible desserts you can make during the summer. The meringues are very light and delicate, with a crispy crust and soft marshmallow like interior. Their sweetness is so well balanced with the tart fresh seasonal berries, and lightly sweet whipped cream. Ingredients Makes about 8 servings Meringue 6 egg whites 1 1/2 cups (300g) caster sugar 2 tsp white vinegar 1 tbsp (8g) cornstarch 1/8 tsp salt Topping 2 cups (500g) whipping cream 2 tbsp (30g) caster sugar 1 tsp vanilla extract 1 pound (500g) fresh berries 1. Preheat oven to 300 F (150 C. Trace 8 in (20 cm) circle on two pieces of parchment paper. Flip and place on baking sheets. 2. Place the egg whites and salt in a mixing bowl and start whipping at medium speed until foamy and soft peaks form. Gradually add sugar, and continue whipping for about 7-8 minutes until thick, white and glossy. 3. Add the vinegar and cornstarch and fold them in using a spatula. 4. Divide and spoon the mixture onto the prepared baking sheets. Using a spatula form 8 in (20 cm) meringue rounds. 5. Place both sheets in the oven and bake for 1 hour until dry and crispy on the outside and slightly golden. 6. Remove and let cool completely. 7. Whip cream until soft peaks form. Add sugar and vanilla extract and whip to combine. 8. Place one of the meringue on to the serving plate. Spread half of the cream and about 7 oz (200g) of the fresh berries. 9. Place the other meringue on top, spread the other half of the whipped cream and finish with the rest of the berries (about 10 oz - 300g) on top. Decorate with mint leaves if desired and serve.
Date: 2019-07-03

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Comments and reviews: 9

Roza Negede
what I like about you is, you're recipe is simple, not sophisticated like others and most of all its attractive for anyone who likes to eat. proud of you. and pls, don't get lost.
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Amna Satouf
it looks really delicious, but can I ask where to store it after it's out of the oven and decorated with fruits and whipping cream? as I live in a very warm country 34 degrees
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Nur Maizatul Amalina Binti Mohamad Azmi
Helo hi. I just want to ask, why my meringue seems like sponge? I mean, it was not like crispy crust. I hope you can reply my comment: ) thank you
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Sophia B
mmm this looks great I've never been successful in making pavlova, something always goes wrong haha, but this looks so simple I'll give it a try: ) Thanks for posting
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Humaira Abro
I tried your recipe yesterday it was perfect before going into the oven. I baked at 150c it burned in 20mins: (. For this, 120c works fine i think.
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One Kitchen - A Thousand Ideas
It looks soooo beautiful Perfect for this late summer as a dessert for some guests (or just alone. it looks so delicious)
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Dia Borislavova
amazing desert indeed. I've just done it, but the crust is quite chewy. why did that happen? and how can I prevent it next time?
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Marianne Franklin
Will it be OK to store in the fridge if there's some left? Or. how long can you prepare it ahead of time before serving it?
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Stefanie H.
I usually make individual little bowls and then don't have to cut it to divide. It always squishes a little when cutting into it.
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