BERRY PAVLOVA
This less sweet patriotic pavlova with fresh whipped cream and berries is a real crowd pleaser.
Equipment
- Stand Mixer
Ingredients
Pavlova Shell
- 120 grams egg whites (~4 large) at room temperature
- ½ tsp cream of tartar
- 180 grams sugar
- ½ tsp pure vanilla extract (2 grams)
- 1 tsp fresh lemon juice (3 grams)
- ½ Tbsp cornstarch (5 grams)
Topping
- 1 cup heavy whipping cream
- 1 tsp pure vanilla extract
- Fresh fruit Patriotic pavlova: blueberries, raspberries, strawberries.
Christmas pavlova: strawberries, sprigs of mint
Instructions
Pavlova Shell
- Prepare your baking tray by either by lining with a silicone pad or parchment paper.
- Preheat oven to 270° fahrenheit.
- Blend your sugar to make the granules fine BUT NOT POWDER.
- In a mixer, slowly beat egg white until frothy.
- Add cream of tartar.
- Beat egg whites on medium low speed until they hold soft peaks.
- Gradually add your sugar, increasing the speed of the mixer until the meringue becomes very stiff, shiny peaks. Mixture should feel smooth.
- Add the vanilla extrace, lemon juice and cornstarch in the last 30 seconds.
- Spread the meringue onto your pan. You can make a wreath, large circle or pipe individual "nests".
- Bake for 10 minutes at 270° fahrenheit. Set timer for 10 minutes at 270°F
- Reduce temperature to 190° fahrenheit and bake for another 80 minutes. DO NOT OPEN OVEN DOOR.Set timer for 80 minutes at 190°F
- Remove and cool.
Pavlova Topping
- Beat whipping cream with vanilla extract.
- Just before serving, add cream onto pavlova and decorate with berries and fruit.
Notes
Although this recipe has a built-in timer, the clock will stop if you exit the program or your device goes to sleep. Sorry!