Pavlova with Cream and Summer Berries
“Pavlova looks extraordinary and costs almost nothing to make. It’s crisp on the outside, marshmallowy within, and the combination of sweet meringue with slightly tart berries and pillowy whipped cream is genuinely spectacular. I make this for dinner parties and people always react as if I’ve done something remarkable.”
What You’ll Need
- FOR MERINGUE: 6 large egg whites at room temperature, 350g caster sugar, 2 tsp cornflour, 1 tsp white wine vinegar, 1 tsp vanilla extract
- FOR TOPPING: 400ml double cream, 1 tbsp icing sugar, 1 tsp vanilla, fresh berries (strawberries, raspberries, blueberries, passion fruit)
Let’s Cook — Step by Step
- Step 1 — Preheat oven to 150°C. Draw a 25cm circle on parchment. Flip the parchment (so pencil side is down) and place on a baking tray.
- Step 2 — Ensure your bowl and whisk are spotlessly clean and dry — any grease will prevent the whites whipping.
- Step 3 — Whisk egg whites on medium speed until they form stiff peaks.
- Step 4 — Add sugar one tablespoon at a time, whisking on high between each addition. This takes about 10 minutes. The meringue should be thick, very glossy, and hold stiff peaks.
- Step 5 — Fold in cornflour, vinegar, and vanilla on the lowest speed.
- Step 6 — Pile the meringue onto the parchment circle. Shape into a disc with a slight hollow in the centre (this holds the cream). Smooth the sides.
- Step 7 — Put in the oven and immediately reduce to 120°C. Bake 90 minutes.
- Step 8 — Turn the oven off. Leave the pavlova inside with the door closed for at least 1 hour, ideally overnight. It should be completely dry to the touch.
- Step 9 — Whip cream with icing sugar and vanilla to soft peaks. Spoon into the hollow.
- Step 10 — Arrange fresh berries generously over the cream. Serve immediately.
Kitchen Tip: The meringue must cool completely inside the turned-off oven. Moving it while still warm causes cracks.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
