Berry Pavlova

    • Prep Time
    • 15 mins
    • Cook Time
    • 1 hr 30 mins
    • Yield
    • 1 big meringue
    • Difficulty Level

This is a recipe for berry pavlova. It’s a┬ámeringue cake, topped with macerated berries–the most amazingly delicious and simple dessert. Did I mention it’s gluten-free? It is! And there are no substitutions, just good natural ingredients.

Light, simple and delicious, make this amazingly delicious pavlova for your next dinner party.

 

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Ingredients

  • 4 extra-large egg whites, at room temperature
  • pinch kosher salt
  • 1 cup sugar plus 3 tbsp
  • 2 tsp cornstarch
  • 1 tsp white wine vinegar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 pint fresh strawberries, hulled and sliced
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • 1 cup cold heavy cream

Instructions

  • 1. Preheat the oven to 180 degrees Fahrenheit. Meanwhile, line a baking sheet with parchment paper.
  • 2. Place the egg whites and salt in the bowl of an electric mixer. Beat the egg whites on high speed until firm, about 1 minute. Slowly add the 1 cup of sugar and beat until it makes firm, shiny peaks, about 2 minutes. (Do not overbeat.)
  • 3. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and 1/2 tsp vanilla, and fold the ingredients in with a rubber spatula, until evenly incorporated.
  • 4. Transfer the meringue into the middle of the parchment paper and smooth it into a circle, making a rough disk.
  • 5. Bake for 1 1/2 hours. Turning off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and chewy on the inside.
  • 6. Cut up all the berries and sprinkle them with 2 tbsp of sugar. Set aside for 1 hour until the berries are macerated.
  • 7. Before serving, whip the heavy cream until fluffy adding 1 tsp of sugar, and top it on top of the meringue. Spoon the macerated berries over the whipped cream and serve. Enjoy!

Instructions

  • 1. Preheat the oven to 180 degrees Fahrenheit. Meanwhile, line a baking sheet with parchment paper.
  • 2. Place the egg whites and salt in the bowl of an electric mixer. Beat the egg whites on high speed until firm, about 1 minute. Slowly add the 1 cup of sugar and beat until it makes firm, shiny peaks, about 2 minutes. (Do not overbeat.)
  • 3. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and 1/2 tsp vanilla, and fold the ingredients in with a rubber spatula, until evenly incorporated.
  • 4. Transfer the meringue into the middle of the parchment paper and smooth it into a circle, making a rough disk.
  • 5. Bake for 1 1/2 hours. Turning off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and chewy on the inside.
  • 6. Cut up all the berries and sprinkle them with 2 tbsp of sugar. Set aside for 1 hour until the berries are macerated.
  • 7. Before serving, whip the heavy cream until fluffy adding 1 tsp of sugar, and top it on top of the meringue. Spoon the macerated berries over the whipped cream and serve. Enjoy!

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  • Average Rating

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