Berry pavlova
Indulge in the perfect balance of crisp meringue and creamy goodness with this Berry Pavlova recipe. Made from scratch with 4 egg whites, a hint of vanilla, and a touch of corn flour, this dessert is topped with light sour cream and a medley of fresh strawberries, raspberries, and blueberries. Ideal for summer gatherings or special occasions, this pavlova is a deliciously light and fruity treat that will impress your guests.
- 01 May 2024
- Cook time 90 min
- Prep time 20 min
- 8 Servings
- 8 Ingredients
Berry Pavlova is a delightful, light dessert perfect for showcasing fresh berries. This recipe combines a crispy meringue shell with a soft marshmallow center, topped with a tangy sour cream and an array of colorful, juicy berries. Whether you're hosting a summer gathering or just treating yourself, this berry pavlova will surely impress.
Ingredients:
Instructions:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Ensure your mixing bowl and beaters are clean and free from any grease. This will help the egg whites whip up properly.
- Add the egg whites to the bowl and beat on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Not rushing this step will ensure the sugar fully dissolves and the meringue gets glossy and stiff.
- Once all the sugar is incorporated, beat in the corn flour and vanilla extract for about 1-2 minutes more.
- Spoon the meringue mixture onto the prepared baking sheet and shape it into a roughly 8-inch (20 cm) circle with slightly higher edges to form a nest-like structure. This will help hold the toppings later.
- Place the meringue in the preheated oven and immediately reduce the temperature to 250°F (120°C).
- Bake the meringue for 1 hour and 15 minutes. Do not open the oven door during this time.
- After baking, turn off the oven and allow the meringue to cool completely inside the oven. This helps prevent cracks.
- While the pavlova is cooling, prepare your berries. Hull and halve the strawberries, and wash and pat dry all berries gently.
- Once the meringue is completely cool, transfer it carefully to a serving plate.
- Spread the light sour cream evenly over the top of the meringue.
- Arrange the strawberries, raspberries, and blueberries on top of the sour cream.
- Slice and serve your beautiful berry pavlova immediately. Enjoy the crispiness of the outer shell combined with the soft, marshmallowy interior and the fresh, tangy berries.
Tips:
- Ensure the mixing bowl and beaters are completely clean and free from any grease before whipping egg whites.
- Use room temperature egg whites for better volume and stability in your meringue.
- Gradually add the sugar to the egg whites to ensure it dissolves completely and results in a smooth, glossy meringue.
- Allow the pavlova to cool slowly in the oven with the door slightly open to prevent it from cracking.
- If sour cream is too tangy for your taste, consider substituting it with whipped cream or a mixture of both.
With its combination of crisp meringue, creamy topping, and fresh berries, this Berry Pavlova is a stunning and delicious dessert that will delight family and friends. Follow the tips and steps for perfect results every time, and enjoy the compliment-worthy, beautiful presentation it offers.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 3.43g | 2% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.42g | 6% |
| Sugar 30g | 30% |
| Fat | |
| Fat 3.41g | 4% |
| Saturated 1.91g | 6% |
| Cholesterol 10mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 11mg | 2% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.37mg | 3% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 170mg | 5% |
| Selenium, Se 4.26ug | 8% |
| Sodium, Na 54mg | 4% |
| Zinc, Zn 0.34mg | 3% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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