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Mixed Berry Pavlova Recipe

Australian · Dessert · 90 min total

A stunning dessert featuring a crisp meringue shell topped with whipped cream and a medley of fresh berries, perfect for summer entertaining.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (200g) superfine sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 1 1/2 cups (360ml) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tbsp berry jam or currant jelly
• 1 tbsp water

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
2. In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in cornstarch, vinegar, and 1/2 tsp vanilla.
3. Spoon meringue onto the parchment, spreading to fill the circle. Create a slight well in the center. Bake for 60 minutes, then turn off oven and let cool completely inside with door slightly ajar.
4. Meanwhile, in a chilled bowl, beat cream, powdered sugar, and 1 tsp vanilla until soft peaks form. Refrigerate.
5. In a small saucepan, heat berry jam and water over low heat until melted. Let cool slightly.
6. To assemble, place meringue on a serving plate. Top with whipped cream. Arrange mixed berries on top. Brush berries with warm jam glaze. Serve immediately.

Tips

• Ensure egg whites are at room temperature and free of any yolk for best volume.
• Pavlova is best assembled just before serving to keep the meringue crisp.
• Store leftover pavlova components separately: meringue in an airtight container, cream and berries refrigerated.

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