Description
This Mixed Berry Pavlova is a delicate and airy meringue dessert topped with freshly whipped cream and a vibrant berry compote made from strawberries, blueberries, blackberries, and raspberries. Perfectly crisp on the outside with a soft, marshmallow-like interior, it’s a stunning treat for any special occasion or summer gathering.
Ingredients
Meringue
- 5 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Berry Compote
- 2 cups fresh berries (such as strawberries, blueberries, blackberries and/or raspberries)
- 2 tablespoons granulated sugar
- 1 lemon (zest and ¼ cup lemon juice)
- 1 teaspoon cornstarch
- 1 teaspoon water
Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 225°F (107°C) and line a sheet pan with parchment paper to avoid sticking.
- Beat Egg Whites: In the bowl of an electric mixer, beat the 5 large egg whites on medium-high speed until soft peaks form.
- Add Dry Ingredients: Combine 1 cup sugar, 1 tsp cornstarch, ½ tsp cream of tartar, and a pinch of salt in a small bowl. Slowly add this sugar mixture into the soft egg whites while continuing to beat until the meringue becomes glossy and forms stiff peaks.
- Fold in Vanilla: Gently fold in 1 tsp vanilla extract into the meringue mixture without deflating it.
- Shape the Meringue: Spoon the meringue onto the prepared parchment paper using a medium 3-tablespoon scoop. Use the back of a spoon to create a small well in the center of each mound to hold the toppings later.
- Bake the Pavlova: Bake in the preheated oven for 1 hour and 15 minutes without opening the oven door. The pavlovas should lose their gloss and appear dry on the outside when ready.
- Cool in Oven: Turn off the oven and let the pavlovas cool inside for 30 minutes. Then remove from the oven and cool completely at room temperature.
- Make the Berry Compote: While the pavlova is baking and cooling, place the fresh berries, 2 tablespoons sugar, lemon zest, and ¼ cup lemon juice into a small saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the berries burst and soften.
- Thicken the Compote: Stir together 1 teaspoon cornstarch and 1 teaspoon water to create a slurry. Add this to the simmering berry mixture, stirring continuously. Cook for another 1-2 minutes until the compote thickens slightly.
- Cool the Compote: Remove the saucepan from heat and let the berry compote cool completely. Store in the refrigerator if preparing ahead.
- Whip the Cream: Using an electric mixer, whip 1 cup heavy cream until it begins to thicken. Add 1 tablespoon sugar and ½ teaspoon vanilla extract, then continue whipping until soft to medium peaks form, depending on your preference.
- Assemble the Pavlova: Place cooled meringues on serving plates. Top each with a generous dollop of whipped cream followed by a spoonful of the berry compote. Serve immediately as a beautiful handheld dessert or with forks.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Do not open the oven door during baking to prevent pavlova from collapsing.
- Use fresh, ripe berries for the best flavor in the compote.
- The pavlova is best served the same day it is assembled to retain its crispness.
- You can prepare the berry compote and whipped cream a few hours ahead and store them in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
