Pavlova with fresh berries

Ingredients for Pavlova with fresh berries

  • 1 cup granulated sugar (superfine is preferred)

  • 1 tablespoon + 1.5 teaspoons of cornstarch, sifted

  • 6 large egg whites (6 oz), room temperature

  • 1/2 teaspoon of cream of tartar, sifted OR 2 teaspoons white vinegar

  • 1 teaspoon pure vanilla extract

  • pinch of salt

  • 1 cup of heavy whipping cream, beat for 2-3 minutes until fluffy, stiff peaks form

  • your choice of fresh berries, about 1 cup

Directions for Pavlova

  1. Preheat oven to 275 degrees F. Place rack to middle of the oven.

  2. In a small bowl, mix together sugar and sifted cornstarch. Set aside.

  3. Into a large glass or metal bowl, place the egg whites. Make sure your bowl does not have traces of water or oil because that will impede the egg white volume while whisking. Using a hand or stand mixer, begin beating the egg whites on a low speed setting. When the egg whites begin to form small bubbles increase the speed to medium. Add the salt and cream of tartar (or vinegar).

  4. Increase the mixer speed to medium-high, slowly and gradually add the sugar/cornstarch mixture. Mix for 1 - 2 minutes. Add in the vanilla. Increase speed to high and whip until the meringue is glossy and stiff peaks form {peak should stay standing on the end of the beater when lifted and inverted}. Whipping time varies from 5 minutes to 15 depending on your mixer.

  5. On a parchment paper, trace guide circles {7 inch plates or 3 inch glasses work well} onto the paper, then flip the paper over. Lightly mound the meringue onto the parchment lined baking sheet using a spoon, spatula, or piping bag ensuring the air doesn't deflate from the egg whites. If making 3" individual sized pavlovas, create an indentation in the middle of the meringue using the back of a spoon which will hold the fruit and cream after baking.

  6. Place the baking sheet into the oven. Reduce oven temperature to 225 degrees F. Bake for 60 minutes. After 30 minutes, check color of the meringue. If it is turning golden brown, reduce heat by 25 degrees. After baking, allow to cool completely in the oven with it's door closed. This may take 1 - 2 hours. A gradual cooling off will decrease the amount of cracking. Your pavlova should be crisp on the outside, yet tender like a marshmallow on the interior.

  7. Store pavlovas in an airtight container or freezer bag for 1 week in a dry, cool location.

  8. Serve topped with whipped cream and fresh berries.