If you are looking for a fantastic dessert, look no further than this meringue-based Berry Pavlova. It is so simple to create and tastes similar to a macaron—slightly sweet with a light and airy texture. Feel free to use in-season fruit to decorate the top of this decadent dessert. I have frozen strawberries and blueberries from my CSA (Consumer Supported Agriculture) summer season that I thawed and used to top the pavlova.
Recipe adapted from New Zealand Spring 2018 Taste Magazine
Serves approximately 8
Ingredients
- 4 egg whites
- 1 cup of caster sugar*
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon white vinegar
- 1 teaspoon cornstarch, sifted
- 1 1/4 cups heavy cream
- 8 ounces strawberries, halved
- 3/4 cup blueberries
Directions:
- Preheat the oven to 130° Celcius (110° Fanbake Celcius) or 266° Fahrenheit (230° Fahrenheit using Convection). Mark an 8-9-inch circle on unbleached parchment paper. Line an oven tray, marked-side down, with the prepared parchment paper.
- Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating between each addition until sugar dissolves. Add vanilla and vinegar; beat until combined. Fold in cornstarch using a large metal spoon or spatula.
- Spread meringue into circles on paper on the tray.
- Bake for 1 hour and 30 minutes or until dry to the touch. Turn the oven off, and cool in the oven with the door ajar.
- Beat heavy cream with an electric mixer until a soft peak forms—top pavlova with cream and berries.
Savor every bite and enjoy!
*Notes:
- Caster sugar is a superfine sugar. If you don’t have castor sugar, you can easily make your own! Use a coffee grinder or food processor to grind 1 cup of granulated sugar into a fine sand.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer
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