Berry Pavlova

Course Dessert

Cuisine American, Southern

Keyword mixed-berry-pavlova

Prep Time 15

Cook Time 2

Cooling Time 3

Total Time 5 15

Servings servings

Calories 241kcal

Preheat oven to 200°F. Line a baking sheet pan with parchment paper. Flip a 9-inch plate onto the parchment paper and use the tip of a knife to outline, being careful not to cut all the way through the paper.
Pavlova: Pour the egg whites, salt and cream of tarter into the bowl of an electric mixer fitted with the whisk attachment. Whip together on medium-high speed until glossy peaks form. (Shiny peaks).
Whisk together 1 cup sugar and cornstarch in a separate bowl. Lower speed of mixer and gradually add sugar, about 3 Tbsp at a time. Beating just until stiff peaks form, don't overbeat. Add almond extract, mix on low just until combined.
Mound the beaten egg whites (meringue) onto the middle of the circle of the parchment paper lined pan, spreading into roughly a 9-inch circle. Leave the sides higher than center to form space to encase the filling.
Bake for 2 hours. Turn off oven leaving the meringue in the oven for another 2-3 hours or overnight.
Whipped Cream: Using an electric mixer, beat together cream, sugar and vanilla until stiff peaks form, don't overbeat. Spread into the middle of the pavlova.
Berries: Toss sliced strawberries with 1 Tbsp sugar, stir and let sit for a few minutes to macerate.
Spoon the fresh strawberries, fresh blueberries and fresh raspberries over the sweetened whipped cream leaving a border of cream and meringue.
Slice and serve immediately or chill until serving.

- Leave a Rim to Hold the Filling: When spreading the meringue on the sheet pan prior to baking, leave the edge slightly raised to form a rim to hold the berries and whipped cream in place.

- Sugar: You may opt to use granulated sugar and process it in the bowl of a food processor fitted with a steel blade to make your own superfine white sugar. This will prevent the meringue from becoming grainy.

- Pure Vanilla Extract: If you want the meringue to be pure white use clear vanilla extract. You may also choose to toss the fruit with framboise liqueur in place of vanilla extract.

- Fruit: I chose to fill the pavlova with whipped cream and a trio of sweetened fresh berries. You can, of course, fill it with peaches, slices of mango or passion fruit, kiwi, a variety of mixed fruit, blackberries or any of your favorite berries and fruit. The filling is fully customizable!

- Fresh Sweetened Whipped Cream: Fresh whipped cream isn't as stable as Cool Whip. You could use thawed whipped topping or use lemon curd, instead.

- Flavorings: You can use lemon extract, orange extract, vanilla extract, rum extract or brandy extract to change the flavor of both the pavlova meringue disk and the whipped cream.

- Alternate Toppings: You can drizzle the fruit with raspberry sauce, strawberry sauce, caramel sauce, hot fudge sauce or slightly melted fruit preserves or jam in your favorite flavor.