Description
A light and airy Berry Pavlova topped with whipped cream and fresh mixed berries, perfect as a refreshing gluten-free dessert for summer.
Ingredients
Scale
For the Pavlova:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare Oven and Baking Sheet: Preheat the oven to 250°F. Line a baking sheet with parchment paper and trace an 8-inch circle in the center. Flip the parchment paper so the pencil mark doesn’t transfer onto the pavlova.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium-high speed until soft peaks form.
- Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form, approximately 6–8 minutes.
- Incorporate Stabilizers: Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula, taking care to maintain the airiness of the meringue.
- Shape Pavlova: Spoon the meringue onto the prepared parchment paper, shaping it within the traced circle and creating a slight well in the center to hold the topping.
- Bake: Bake in the preheated oven for 1 hour and 15 minutes. After baking, turn off the oven and leave the pavlova inside with the door closed for an additional hour to cool gradually and prevent cracking.
- Whip the Cream: While the pavlova cools, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble: Once the pavlova is completely cool, spoon the whipped cream into the center of the meringue base, then top generously with mixed fresh berries.
- Garnish and Serve: Garnish with fresh mint leaves if desired and serve the pavlova immediately for best texture and freshness.
Notes
- Make the meringue base a day ahead and store it in an airtight container to save time on serving day.
- Avoid making pavlova on humid days as moisture can affect the crispness and texture of the meringue.
- Ensure egg whites are at room temperature for optimal volume when beating.
- Do not open the oven door during baking to avoid temperature fluctuations that could cause collapse.
