Pavlova with Fresh Berries
6 to 8
What you are creating
This baked meringue is named for the Russian ballerina, Anna Pavlova. Made with just a few simple ingredients, this dessert is topped with a colorful array of fresh berries on a bed of whipped cream.
The meringue can be baked and cooled up to a day in advance, then topped with the cream and berries just before serving, making it a practical choice for a spring or summer dinner party.
Position a rack in the lower third of an oven and preheat to 250 degrees.
Draw a 9-inch (23-cm) circle on a sheet of parchment paper. Turn the parchment over and place on a baking sheet.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until well combined for about 1 minute.
Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes.
Increase speed to high and gradually add 1 cup of sugar.
Beat for 8-10 minutes until stiff, shiny peaks form. Blend in the vanilla and the lemon juice.
Spread the meringue inside the circle on the parchment. Use the back of a large spoon to create an indentation in the center of the meringue and a slight rim around the edges.
Bake until the meringue is crisp and the color has deepened slightly, about 1 hour.
Turn off the oven and, leaving the door closed, let the meringue cool in the oven for at least 2 hours or up to overnight. Carefully remove the meringue from the parchment paper and place on a serving platter.
Stir the berries with 1 tablespoon of the sugar. Set aside.
In the clean bowl, beat together the cream, remaining 2 tablespoons sugar and the remaining 1 teaspoon vanilla until soft peaks form. Spoon the whipped cream into the hollow of the meringue and top with the berries.
4 egg whites, at room temperature
1 tablespoon cornstarch, sifted
1 cup (8 oz./250 g) plus 3 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
3 cups (12 oz./375 g) assorted fresh berries, such as strawberries, blueberries, blackberries and raspberries
1 1/2 cups (12 fl. oz./375 ml) heavy cream
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Dessert, Baking, Pastry