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Light and Fluffy Pavlova Recipe Perfect for Fresh Berry Desserts

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A delicate pavlova with a crisp shell and marshmallow-soft center topped with fresh berries and whipped cream, perfect for summer gatherings and special occasions.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) superfine sugar (caster sugar)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • About 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 7-inch (18cm) circle on the paper as a guide, then flip the paper so the pencil mark is underneath.
  2. Separate the egg whites carefully, ensuring no yolk is included. Let them sit at room temperature for about 30 minutes.
  3. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form (about 2-3 minutes).
  4. Gradually add superfine sugar one tablespoon at a time while beating on high speed until stiff, glossy peaks form (7-10 minutes). Test by rubbing a bit between fingers; it should not feel gritty.
  5. Gently fold in vinegar, cornstarch, vanilla extract, and salt using a rubber spatula.
  6. Spoon the meringue onto the parchment paper within the circle, shaping it into a round with slightly higher edges to hold the topping. Smooth sides but keep a rustic look.
  7. Bake for 1 hour and 15 minutes without opening the oven door.
  8. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar (about 1 hour).
  9. While cooling, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overbeating.
  10. Once cooled, top the pavlova with whipped cream and scatter fresh berries over it. Garnish with mint leaves if desired.
  11. Serve immediately or refrigerate assembled pavlova for up to 4 hours for best freshness.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid gritty meringue. Do not open oven door during baking to prevent cracking. Cool pavlova slowly in oven with door ajar to keep marshmallow center soft. Chill bowl and beaters before whipping cream. For dairy-free, substitute heavy cream with whipped coconut cream. Fresh berries are preferred over frozen to avoid sogginess. Pavlova base can be baked a day ahead and stored wrapped at room temperature for up to 2 days.

Nutrition

Keywords: pavlova, meringue dessert, fresh berries, whipped cream, light dessert, gluten-free dessert, summer dessert

Find it online: https://junomeals.com/light-and-fluffy-pavlova-recipe-perfect-for-fresh-berry-desserts/