Berry Pavlova (Russia/New Zealand)

Berry Pavlova (Russia/New Zealand)

Pavlova is a quintessential dessert that holds a special place in the hearts of dessert lovers around the world, especially in Australia and New Zealand. Named after the famous Russian ballerina Anna Pavlova, this meringue-based dessert has a crisp, light outer shell with a soft, marshmallow-like interior.

Topped with fresh fruits, especially berries, Pavlova is a treat that embodies both elegance and simplicity, making it a perfect choice for any occasion, from casual gatherings to formal celebrations.

The berry pavlova version enhances the traditional recipe with a burst of fresh, vibrant fruits like strawberries, raspberries, and blueberries. The tartness of the berries beautifully contrasts with the sweet meringue, creating a harmonious balance of flavors.

This dessert is naturally gluten-free, making it suitable for those with dietary restrictions, and its delicate, airy texture makes it light and refreshing, ideal for summer or spring events.

Ingredients

• This recipe will yield a 9-inch pavlova that serves about 8 people.

For the Meringue Base:

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon cornstarch
• A pinch of salt

For the Whipped Cream Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Berry Topping:

• 1 cup (150g) strawberries, hulled and sliced
• 1/2 cup (75g) raspberries
• 1/2 cup (75g) blueberries
• 1/2 cup (75g) blackberries (optional)
• 1 tablespoon honey (optional, for drizzling)

How to Make Berry Pavlova 

Step 1: Preheat the Oven

Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper and, using a pencil, draw a 9-inch circle on the paper. This will act as a guide for shaping the meringue. Turn the paper over so the pencil side is facing down, ensuring the ink doesn’t touch the meringue. Set the prepared baking sheet aside.

Step 2: Prepare the Meringue

In a large, clean mixing bowl, whisk the egg whites with a pinch of salt using an electric mixer. Start on low speed and gradually increase to medium-high speed. Beat the egg whites until soft peaks form, which means they should hold their shape but gently curl at the tips.

Once soft peaks have formed, slowly add the granulated sugar, about one tablespoon at a time, ensuring each addition is fully dissolved before adding more. Continue beating on high speed until the meringue becomes glossy and stiff peaks form. This means the meringue will stand up firmly and not droop when the beaters are lifted. This can take about 7-10 minutes.

Gently fold in the cornstarch, vinegar, and vanilla extract. The cornstarch helps stabilize the meringue, while the vinegar gives it a smooth, marshmallow-like texture inside. Continue folding just until everything is well incorporated.

Step 3: Shape the Meringue

Spoon the meringue mixture onto the parchment paper, using the drawn circle as a guide. Use a spatula to spread the meringue into a disc shape, making the edges slightly higher than the center to create a shallow bowl-like effect. This will help hold the whipped cream and berries later.

Smooth the surface of the meringue, ensuring it’s even and neat. The edges should have a nice, crisp definition, while the center remains slightly indented.

Step 4: Bake the Meringue

Place the meringue in the preheated oven and bake for 1 hour and 15 minutes. Do not open the oven door during baking, as this can cause the meringue to crack. After the baking time is complete, turn off the oven and leave the meringue in the oven for an additional hour to cool gradually. This helps prevent cracks from forming.

After cooling, remove the meringue from the oven and let it cool completely at room temperature. It should be crisp on the outside and soft and marshmallow-like on the inside.

Step 5: Whip the Cream

While the meringue cools, prepare the whipped cream. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The cream should be light and fluffy but still hold its shape.

Step 6: Assemble the Pavlova

Once the meringue has completely cooled, gently lift it off the parchment paper and place it on a serving platter.

Spoon the whipped cream onto the center of the meringue, spreading it out evenly. Be gentle, as the meringue is fragile and can break if handled roughly.

Arrange the fresh berries on top of the whipped cream, starting with the strawberries and then adding the raspberries, blueberries, and blackberries. You can pile the berries high in the center for a more dramatic look.

Optionally, drizzle honey over the top of the berries for a touch of sweetness and shine. Alternatively, you can sprinkle some extra powdered sugar for a decorative touch.

Step 7: Serve and Enjoy

Serve the berry pavlova immediately after assembling. The meringue should still be crisp, and the whipped cream should be fresh and airy. The combination of the crunchy meringue, soft whipped cream, and tart, juicy berries is a perfect balance of textures and flavors.

Chef’s Notes

Meringue Tips: Be sure that your mixing bowl and beaters are completely clean and free of any grease, as even a small amount can affect the ability of the egg whites to whip properly. It’s also important to use room temperature eggs for the best results.

Stabilizing the Meringue: Adding cornstarch and vinegar to the meringue is essential for achieving that marshmallow-like interior while keeping the exterior crispy. It also helps the meringue retain its shape while baking.

Berries: The beauty of pavlova lies in its versatility. While the traditional berry toppings are strawberries, raspberries, and blueberries, feel free to use any fresh fruit you prefer. Kiwis, mangoes, and pomegranates make beautiful and delicious additions.

Make-Ahead: You can prepare the meringue a day in advance and store it in an airtight container at room temperature. It will remain crisp and fresh. Whip the cream and prepare the berries on the day of serving to maintain the freshness of the dessert.

Storage: Once assembled, pavlova is best enjoyed immediately, as the meringue can become soggy over time. However, if there are leftovers, you can store them in the refrigerator for up to a day, but the meringue will soften.

Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 280 kcal
• Protein: 2g
• Fat: 19g
• Saturated Fat: 12g
• Carbohydrates: 30g
• Sugars: 25g
• Fiber: 2g
• Sodium: 35mg
• Cholesterol: 85mg
• Vitamin A: 8% of Daily Value
• Vitamin C: 35% of Daily Value
• Calcium: 4% of Daily Value
• Iron: 2% of Daily Value

Final Thoughts

Berry Pavlova is a stunning dessert that’s perfect for special occasions or a refreshing treat on a hot day. With its crisp exterior, soft and chewy interior, and vibrant berry topping, it’s a delightful treat that combines a variety of textures and flavors.

Whether you’re making it for a holiday, a summer picnic, or just because you want something sweet, this dessert will surely impress your guests and satisfy your sweet tooth.

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