Fresh Berry Pavlova Is A Great Spring Dessert
The recent Spring weather we’ve been having is making me want to cook with colorful berries. No more orange, pumpkin, holiday or wintry fare for a while! Bring on the SPRING!
This Berry Pavlova is perfect for my Spring mood! It’s fresh, light, and colorful – it’s sure to impress at any get-together.
The keyword here is ‘impress‘. I’ll never forget the first time I encountered pavlova done in this style. A sophisticated friend was going on about how she was going to make a pavlova for a last-minute barbecue we were throwing together.
All I really knew at that point was that a pavlova was a meringue-based dessert named after a Russian ballerina – Anna Pavlova. I’d seen them for sale in high-end bakeries. I had visions of trying to pipe meringue into symmetrical little rounds – which would then be dressed with perfectly coiffed and positioned blemish-free berries. FOR A BBQ? I thought my friend had revealed a stuffy side of her personality I wasn’t sure I was ready for. Thankfully, my concerns were unfounded.
The pavlova we ended up making – and I’ve made many times since – is as easy, approachable, and rustic as it is impressive.
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Anytime you incorporate meringue into a recipe it makes you feel a bit like a culinary superhero. There is something magical to the seemingly endless volume you can get from whipping egg whites. It is a bit like blowing bubbles as a kid. Like bubbles, meringue can also be fickle and fragile. This recipe addresses that problem with two secret weapons that put science in your favor – cornstarch and vinegar. These two ingredients stabilize the meringue, making it easier to work with.
[Nerd Alert: The vinegar helps to keep the egg whites stable – protecting against a collapse of your fluffy pile. The cornstarch keeps it from sweating moisture when it cooks – helping to avoid a blemished surface and chewy texture.]
Yes, Pavlova is the perfect dessert to impress regardless of the occasion!
This Berry Pavlova is light, flavorful, and easy to prepare – not to mention beautiful on your table. Impressive, right?
What are you craving these days? Let us know and we can help you by providing a recipe! Just leave us a comment below…
Fresh Berry Pavlova
- 6 egg whites
- 1 cup superfine sugar
- 1 ½ tsp corn starch
- 1 tsp distilled white vinegar
- ½ tsp vanilla
- ¼ cup boiling water
- 1 pint whipped cream
- 4 cups fresh berries
- Preheat oven 350℉.
- Add egg whites, sugar, cornstarch, vinegar and vanilla to a grease-free mixing bowl.
- Beat on high until eggs are fluffy and doubled in volume.
- Add boiling water all at once.
- Continue to beat on high until stiff glossy peaks are formed.
- Spread on a baking sheet lined with parchment paper. Smooth out into a 9x13 inch oval.
- Place in oven for 10 minutes.
- Leave oven closed. Reduce oven temperature to 200℉, continue to bake for 40 minutes.
- Without opening the door, turn oven off and let the pavlova sit in the oven for 1 hour before removing.
- Whip one small carton of heavy whipping cream until stiff peaks form.
- Spread over the top of the pavlova.
- Add fresh berries and serve immediately.