Pavlova with Fresh Berries
This stunning dessert tastes as good as it looks.
Ingredients
- 150g egg whites (about 5 large eggs)
- pinch of salt
- 1/4 cup cold water
- 250g white sugar
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1 1/2 Tbsp cornstarch
For the jam:
- 1 lb. strawberries, raspberries, blueberries, or blackberries
- 1/2 pound sugar
- 1 Tbsp lemon juice
For the filling:
- 1 cup heavy cream
- fresh berries
- 1 tsp vanilla extract
- powdered sugar
Directions
- Preheat the oven to 275 degrees F (135 degrees C).
- Draw a 6” circle on a baking paper sheet, turn over, and place on a baking pan.
- In a mixer with a whisk, whisk the egg whites and salt to medium peaks. Slowly add the water, while whisking on a slow speed. Slowly add the sugar, then turn up the speed to high speed until stiff peaks form.
- Mound the meringue on the baking sheet, trying to keep the mix within the 6” diameter. Using a spatula, shape the pavlova into a crater, with a slight dip in the middle, and flatten the top.
- Bake the pavlova for 1 hour. Then reduce the heat to 250 degrees F (120 degrees C) for 45 more minutes.
- Turn the oven off and let the pavlova cool for at least an hour, or overnight, in the oven.
- While the pavlova is baking, prepare the jam: In a medium saucepan, combine the berries, sugar and lemon juice. Cook for 1 hour on low heat until the mix thickens, but don’t let it brown and caramelize. Remove from heat and set aside.
- Once the pavlova is cool, whisk the heavy cream until very stiff. Fold the vanilla in. Fold in a few tablespoons of the cooled jam.
- Fill the pavlova with the whipped cream. Drizzle with the leftover jam. Top with fresh berries or any seasonal fruit you like. Dust with powdered sugar and serve immediately.
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