Go Back Email Link
pavlova cover
Candy

Pavlova

5 from 1 vote
Pavlova is an elegant yet easy dessert that has the wow factor but isn't too heavy. The baked meringue is crunchy on the outside and soft in the center. The bright beautiful berries add just the right amount of sweetness. It's the perfect summer treat.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6
Course: Dessert
Cuisine: American, Australian, German, New Zealand
Calories: 512
Ingredients Equipment Method

Ingredients
  

Baked Meringue
  • 4 extra large egg whites ,room temperature
  • Pinch of salt
  • 1 cup sugar
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • ½ cup strawberries ,fresh and sliced
  • ½ cup blueberries ,fresh
  • ½ cup raspberries ,fresh
Raspberry Sauce
  • 1 cup raspberries
  • ¼ cup sugar
  • 1 cup seedless raspberry jam
  • ¼ cup water
  • 1 Tbs Chambord or other raspberry liqueur
Whipped Cream
  • 1 cup heavy whipping cream cold
  • 1 Tbs sugar
  • 1 tsp almond extract

Equipment

  • Stand mixer or hand mixer Stand mixer is preferred and easier
  • Parchment paper and pencil
  • Baking Tray

Method
 

  1. Preheat the oven to 300 °F
  2. Place a piece of parchment paper on a large baking sheet. With a pencil, draw a 9” circle using an inverted plate as a guide. Then flip the parchment paper over so you don’t get pencil marks on the meringue
  3. Place the egg whites and salt into a large bowl and beat on high until firm, about a minute.
  4. With the mixer still on high, slowly add the sugar and beat until shiny and stiff peaks form, about 2 more minutes.
  5. Sift the cornstarch onto the beaten eggs then add in the vinegar and vanilla.
  6. Gently fold the cornstarch, vinegar, and vanilla into the egg mixture until just combined. To fold, using a rubber spatula, slowly scrape the sides of the bowl and when enough meringue in on the spatula gently fold it over on to the top.
  7. Pile the meringue onto the parchment paper being careful to stay within the pencil circle
  8. Make a shallow well in the center so it can hold the cream and berries.
  9. Bake for one hour - it should be a very pale off-white color. Then turn the oven off and without opening the door, let rest in the oven for another hour. It should make a nice hollow sound when tapped. Small cracks are normal.
While the meringue is cooking, make the raspberry sauce.
  1. Place the raspberries, sugar, water, and jam in a small saucepan.
  2. Bring to a boil, then reduce the heat and simmer until the jam is fully melted and the raspberries are soft.
  3. Remove from the heat and stir in the Chambord. (The Chambord may be omitted if you don't want to use alcohol).
  4. Strain the sauce through a fine mesh sieve to remove any seeds.
  5. Cool completely.
While the meringue and sauce are cooling, make the whipped cream.
  1. Place all of the ingredients in a large bowl and beat on high speed until soft peaks form
Assemble the Pavlova - do not do this until you are ready to serve.
  1. Gently peel the meringue off of the parchment paper and place on your serving dish
  2. Spoon the whipped cream into the well of the meringue spreading evenly. Do not go all the way to the edge; leave at least one inch of space.
  3. Place the mixed berries on top of the cream then gently pour or spoon the completely cooled raspberry sauce on top.
  4. Garnish with fresh basil or mint if desired.