Pavlova with Mixed Berries

pavlova wreath shape with red and blue berries

5 from 1 vote

This classic pavlova recipe yields a crispy exterior with a soft, marshmallow-like center. Perfectly complemented with whipped cream and mixed fruit, it's a delightful dessert for any occasion. This recipe makes enough for 12 to 13 mini pavlovas or one wreath that serves 10 people.

Prep Time20

Cook Time1

Cooling Time1

Total Time2 20

Course: Dessert

Keyword: berries, meringue, pavlova

Servings: people

Calories: 245kcal

Author: Getty Stewart

Ingredients

6 large egg whites at room temperature
1 1/2 cups granulated sugar lump free
1 1/2 tsp cornstarch
1 1/2 tsp cream of tartar or white vinegar
1 tsp vanilla extract

Toppings

1 1/2 cup whipped cream
1 1/2 cup mixed berries strawberries, blueberries, raspberries, blackberries or other fruit like kiwi, oranges, pomegranates
3/4 cup lemon curd
2 Tbsp mint fresh, chopped

Instructions

Preheat oven to 300°F (150°C) (remember to lower the temp when putting pavlova in oven). Line a baking sheet with parchment paper.
To Make a Wreath: Draw a wreath template to ensure you get one dollop per guest. Draw two circles on the back side of the parchment paper. Make a 10 inch (25 cm) then a 6 inch (15 cm) circle inside to create a wreath. Draw 8 to 10 circles in between the two rings.
To Make Mini-Pavlovas: No template required, but you may want to prep two baking sheets to allow at least 1-2 inches between each mound.
In clean, dry glass or metal bowl (must be free of any traces of grease), beat egg whites with an electric mixer starting on low speed. Gradually increase speed until soft peaks form. Add cream of tartar (or vinegar) to side of bowl and beat in. Add cornstarch and beat in. While beater is running, slowly add sugar, one tablespoon at a time until the mixture is stiff and glossy.
Beat in vanilla extract until just combined.
Spoon stiff egg whites into a clean piping bag with a large plain tip or simply a plastic bag with a corner cut out. Pipe individual mounds or follow your pencil markings to create a wreath. Use back of a spoon to make a divot in each mound.
Place baking sheet in preheated oven and immediately reduce the temperature to 225°F (107°C). Bake for 50 - 60 minutes. No peeking or bouncing while pavlova is baking! The exterior should feel crisp, and the pavlova should lift off the parchment paper easily. You don't want the pavlova to turn brown. Turn off oven and let Pavlova cool completely (at least one hour) to prevent it from collapsing or cracking.
Once cooled, carefully transfer Pavlova to serving plate. To each divot add 1 Tbsp lemon curd followed by 2 Tbsp whipped cream and 2 Tbsp berries. Garnish with mint or toasted almonds or coconut.
Slice carefully between dollops and serve immediately.

Notes

Separate egg yolks and whites: To avoid any contamination of broken yolks in the whites, separate the egg yolks and whites over a separate bowl, then pour whites into a separate bowl. Any fat, including that from the egg yolks, can prevent the egg whites from being whipped up sufficiently.

Secure the parchment paper: Place a small dab of egg whites on each corner of the baking sheet. Press the parchment paper onto the baking sheet, using the egg whites as glue to hold it flat.

Make a cheat sheet: Make whatever shape with as many dollops as you need – just trace the basic outline on the back of the parchment paper making sure it will fit your baking sheet and serving platter. Consider a Christmas tree, star, heart, diamond, etc.

Let Pavlova cool completely: After baking, leave the Pavlova in the oven with the door slightly ajar to cool completely. This gradual cooling helps prevent cracking and collapsing.

Bake ahead: You can bake the pavlova one or two days ahead. Store cooled, unassembled pavlova in a dry, airtight container at room temp for 2 days.

Nutrition