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Pavlova with Fresh Berries

15 mins

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.

Directions:

  1. Position a rack in the lower third of an oven and preheat to 250 degrees.

  2. Draw a 9-inch (23-cm) circle on a sheet of parchment paper. Turn the parchment over and place on a baking sheet.

  3. 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.

  4. Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes.

  5. Increase speed to high and gradually add 1 cup of sugar.

  6. Beat for 8-10 minutes until stiff, shiny peaks form. Blend in the vanilla and the lemon juice.

  7. 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.

  8. Bake until the meringue is crisp and the color has deepened slightly, about 1 hour.

  9. 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.

  10. Stir the berries with 1 tablespoon of the sugar. Set aside.

  11. 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.

Ingredients
  • 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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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

Tags:

Pavlova with Fresh Berries, How to make pavlova with fresh berries, How to make pavlova, Dessert, Sweet, Meringue Recipe, Pavlova Recipe

Categories:

Pastry

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