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.
Cook time 90 min
Prep time 20 min
Ingredients:
4 egg whites1 cup sugar
1 tsp corn flour
1 tsp vanilla extract
1 cup light sour cream
2 cups strawberries
1 cup raspberries
1 cup blueberries
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.
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 per serving
8 ServingsCalories 180kcal
Protein 3.43g
Carbohydrates 36g
Fiber 2.42g
Sugar 30g
Fat 3.41g
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