Berry Pavlova With Fresh Whipped Cream
Berry Pavlova is a crisp meringue dessert with a soft marshmallow-like center topped with whipped cream, homemade berry jam, and fresh berries. This naturally gluten-free dessert is elegant enough for holidays and simple enough for spring and summer entertaining.
Servings: 12 servings
Calories: 244kcal
Equipment
- 1 spatula
Ingredients
Pavlova
- 5 egg whites 150 grams
- pinch of kosher salt
- ¼ cup cold water
- 1 ¼ cups sugar 250 grams
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 ½ tablespoons cornstarch
Jam
- 1 pound mixed berries strawberries, raspberries, blueberries, and/or blackberries
- 1 cup sugar
- 1 tablespoon lemon juice
Filling
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- fresh berries
- powdered sugar
Instructions
Pavlova
- Preheat the oven to 275℉.
- Draw a 6" circle on parchment paper. Turn it over and place it on a baking sheet.
- In a mixer with a whisk attachment, whisk the egg whites and salt until medium peaks form.5 egg whites, pinch of kosher salt
- Slowly add the water while whisking on a low speed.¼ cup cold water
- Slowly add the sugar then turn up the speed to high and whisk until stiff peaks form.1 ¼ cups sugar
- Using the whisk attachment (while turned off) or a spatula, gently fold the cornstarch, vanilla, and vinegar into the egg whites.1 teaspoon white vinegar, 1 teaspoon vanilla extract, 1 ½ tablespoons cornstarch
- Mound the meringue on the baking sheet keeping within the 6" diameter drawn on the parchment paper.
- Using a spatula, shape the pavlova into a crater, with a slight dip in the middle, and flatten the top.
- Bake the pavlova for an hour.
- Reduce the heat to 250℉ for 45 more minutes.
- Turn off the oven and let the pavlova cool for at least an hour in the oven or overnight.
Jam
- While the pavlova is baking, prepare the jam.
- In a medium saucepan combine the berries, sugar, and lemon juice.1 pound mixed berries, 1 cup sugar, 1 tablespoon lemon juice
- Cook for an hour on low heat, uncovered, until the berries thicken but do not allow them to brown or caramelize. Remove from the heat and set aside.
Filling
- Once the pavlova has cooled, whisk the heavy cream with an electric mixer until it is very stiff.1 cup heavy cream
- With the mixer turned off, fold in the vanilla.1 teaspoon vanilla extract
- Fold in a few tablespoons of the berry jam prepared above.
- Fill the pavlova with the whipped cream. Drizzle with the rest of the jam. Top with fresh berries. Dust with powdered sugar.fresh berries, powdered sugar
- Serve immediately.
Notes
The pavlova should look pale and crisp on the outside with a soft center. Small cracks are completely normal and part of its rustic appearance.
Make sure the mixing bowl and whisk are completely clean and free of grease before whipping the egg whites or the meringue may not properly whip to stiff peaks.
Add the sugar slowly so it fully dissolves into the egg whites. This helps create a glossy meringue with the best texture.
Allow the pavlova to cool completely in the turned-off oven. During testing, this slow cooling process created the best crisp shell while helping prevent collapsing.
The pavlova shell can be made 1 day ahead and stored in an airtight container at room temperature. Assemble with whipped cream and berries shortly before serving for the best texture.
Frozen berries work well for the homemade berry jam, but fresh berries give the best presentation for topping the pavlova.
Nutrition
Calories: 244kcal | Carbohydrates: 44g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 27mg | Potassium: 63mg | Fiber: 1g | Sugar: 41g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg
