Pavlova with Berries
A light meringue with a crisp crust, whipped cream, and fresh berries. This airy dessert is perfect for a springtime brunch celebration.
- Time
- 2 h
- Serving
- 382 kcal
- Ingredients
- ≈ $2.11
- Protein
- 6 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 0.6 pcs
- 2 Sugar 35 g
- 3 Starch 3 g
- 4 Vinegar 9% 2 ml
- 5 Heavy cream 33%pack 250 ml ≈ $2.20 45 ml
- 6 Fresh mixed berriespack 250 g ≈ $5.00 80 g
- 7 Vanilla sugar 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Separate the egg whites and whip them with a mixer until soft peaks form.
Gradually add the sugar and vanilla sugar, whipping for 6–8 minutes until stiff and glossy meringue forms.
Gently fold in the cornstarch and vinegar with a spatula.
Shape the meringue into a round nest on parchment paper, creating a shallow well in the center.
Bake at 210 °F (110 °C) for 90 minutes, then let it cool in the turned-off oven for 20 minutes until the crust is dry.
Whip the cold cream until soft peaks form.
Spread the cream over the meringue, top with berries, and serve within 30 minutes.
Tips
- Why it works
- A temperature of 110 °C keeps the meringue from browning or burning, so it stays white and crisp. A higher temperature evaporates moisture fast, but doesn't harm the structure.
- Substitutions
- Use frozen berries instead of the berry mix, thawed and patted dry, so they don't fall apart. Instead of vanilla sugar, add ½ teaspoon of vanilla extract to the sugar.
- Common mistakes
- If the meringue crust is yellowish or sticky, the oven was too hot or you opened the door too early. A burnt egg smell is a sure sign.
- Storing and reheating
- Keep in the fridge for no more than 1 day, the cream on top will thicken. Reheat for 10 seconds in the microwave, but it's better to add fresh berries just before serving.
- Serve with
- Serve at a child's birthday or a Sunday family dinner, when you want something light but festive.
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