Pavlova Recipe with Red Fruit and Whipped Cream
Crispy pavlova with a soft centre, topped with whipped cream, strawberries, raspberries, blueberries and mint. A simple showstopper dessert with red fruit.
Ingredients
Meringue
- ⅔ cup egg whites from 5–6 large eggs, room temperature
- 1 ¼ cup sugar
- 2½ teaspoon cornstarch
- 1 teaspoon white vinegar
Raspberry sauce
- 1 cup raspberries
- ¼ cup sugar
garnish
- 1 cup heavy cream
- 2 tablespoons confectioners sugar
- 1 cup strawberries washed, hulled and quartered
- 1 cup raspberries
- ¼ cup blueberries
- 3 twigs fresh mint leaves
Ingredients you need per step are listed below the step in Italic
Instructions
Meringue
- Preheat the oven to 325 °F.
- Take a clean bowl and whisk hooks (make sure to wash them thoroughly before using them, otherwise the egg whites won't stiffen). Beat the egg whites in a stand mixer or with an electric mixer on high speed for 1 minute.⅔ cup egg whites
- While beating, add the caster sugar one dessert spoon at a time.1 ¼ cup sugar
- Continue to beat on high speed for 8 minutes, until the meringue is fluffy and glossy and no sugar grains remain when you rub a little between your fingers.
- Add the white vinegar and cornstarch and beat for another 30 seconds.2½ teaspoon cornstarch, 1 teaspoon white vinegar
- Dab a little meringue on the corners of 2 baking trays and cover them with baking paper.
- Spread the meringue in a circle in the middle of one of the trays.
- Place the trays in the oven and immediately reduce the temperature to 225 °F
- Bake for about 1 hour and 30 minutes, or until the pavlova feels dry to the touch. If it still feels sticky, bake a little longer.
- Turn the oven off and let the pavlova cool completely in the oven for at least 4 hours or up to 10 hours.
- Once fully cooled, store the meringue in an airtight container in a cool, dry place until needed.
Raspberry sauce
- Place the raspberries and sugar in a saucepan and heat for 3 minutes. The sugar is dissolved by then and the raspberries become juicy.1 cup raspberries, ¼ cup sugar
- Rub the raspberries with the back of your spoon through a sieve. This keeps the seeds behind in the sieve and you have a smooth sauce.
- Allow to cool to room temperature.
Garnish
- Shortly before serving, whip the cream with sugar until stiff peaks form.1 cup heavy cream, 2 tablespoons confectioners sugar
- Pile whipped cream on top of the pavlova. Pour some sauce on top.
- Decorate with strawberries, raspberries, blueberries and mint leaves. Serve immediately.1 cup strawberries, 1 cup raspberries, ¼ cup blueberries, 3 twigs fresh mint leaves
NOTES
1. My pavlova feels sticky after baking, what now?
Bake a bit longer at low temperature until the outside feels dry. Exact times can vary per oven.
2. Can I make the pavlova a day ahead?
Yes. Bake and cool completely, then store in an airtight container in a cool, dry place. Top with cream and fruit just before serving.
3. Can I use other fruit?
Sure. Any soft berries work well. Just avoid very wet fruit that might soak the meringue too quickly.
4. Variation
- Mini pavlovas: Make several smaller circles instead of one large one; the bake time will be shorter, so keep an eye on them.
- Meringue base: Store fully cooled meringues in an airtight container in a cool, dry place for 1–2 days.
- Whipped cream and fruit: Keep in the fridge and add to the pavlova right before serving.
- Assembled pavlova: Best eaten immediately. After a few hours the meringue will soften from the cream and fruit.
Nutrition
Calories: 590kcal | Carbohydrates: 95g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 87mg | Fiber: 5g | Sugar: 87g | Vitamin A: 949IU | Vitamin C: 39mg | Iron: 1mg
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