Pavlova

Mixed Berry Pavlova

Pavlova

Pavlova is another one of “Grandma’s Recipes”, so you know it has to be good! (In case you’re new here, “Grandma” is NOT my grandma but my mother-in-law, my children’s grandma)

 If you aren’t familiar with Pavlova, it’s is a wonderfully light dessert, perfect for company or “just because”.  It starts with a baked meringue shell (crispy on the outside with a soft, light inside) topped with whipped cream and mixed berries.  

According to Wikipedia (so it must be true) it was named after the Russian ballerina, Anna Pavlova.  The dessert was believed to have been created by a New Zealand hotel chef when the ballerina was visiting there on her world tour in 1926.  Although, Australia disputes this claim in favor of the dish having been prepared there for her.  It’s been a source of argument between the two countries for many years…again, according to Wikipedia.  

Whatever the origin, it is an amazing dessert, full of fresh fruit.  It can be served beautifully in a large “pie”, layered like a cake, or made into individual “cups”.  The meringue base can be made ahead.  Store bought whipped topping adds to the ease of making and it can be quickly assembled just before serving.  With the abundance of fresh berries and easy preparation, summer is the perfect time for Mixed Berry Pavlova!

Here’s the Recipe:

  • 1 cup sugar
  • 4 egg whites (room temp)
  • 1/4 tsp cream of tartar
  • pinch salt
  • 1 Tbsp corn starch
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • parchment paper
  • tub whipped topping (or make your own)
  • strawberries
  • blueberries
  • blackberries

 

Choose a round serving platter and cut a piece of parchment paper in a circle the same size as your platter

Slice strawberries to desired size and shape

Mixed Berry Pavlova

Beat egg whites, cream of tartar and salt in a large bowl with electric mixer until soft peaks form

Mixed Berry Pavlova

Beat in sugar 1 Tablespoon at a time, until stiff, glossy peaks form

Mixed Berry Pavlova

Beat in cornstarch and vinegar

Mixed Berry Pavolova

Add vanilla and stir just until blended

Mixed Berry Pavolova

Place prepared parchment paper circle on baking sheet and spread meringue just to edge of circle

Use the back of a spoon to form raised edge and a slight indentation in the center

Mixed Berry Pavolova

OR place meringue in a pastry bag with a large star tip and pipe into small circles with higher edges to form individual “cups” 

Bake at 250 until firm to the touch (about 1 1/4 hrs, possibly less for individual cups)

Pavlova

*Meringue should be cream-colored.  If it appears to be browning, reduce oven temp to 225

*Meringue shell should be hard on the outside and marshmallow-like on the inside)

Pavlova

Remove from oven and cool

When completely cool, peel parchment paper off back

Place meringue on serving platter

Pavlova

Spread whipped topping (or homemade whipped cream) over meringue, leaving edges visible

Pavlova

Top with berries

Cut into pie wedges to serve

Pavlova
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Ingredients
  1. 1 cup sugar
  2. 4 egg whites (room temp)
  3. 1/4 tsp cream of tartar
  4. pinch salt
  5. 1 Tbsp corn starch
  6. 1 tsp vanilla
  7. 1 tsp white vinegar
  8. parchment paper
  9. tub whipped topping (or make your own)
  10. strawberries
  11. blueberries
  12. blackberries
Instructions
  1. Choose a round serving platter and cut a piece of parchment paper in a circle the same size as your platter
  2. Slice strawberries to desired size and shape
  3. Beat egg whites, cream of tartar and salt in a large bowl with electric mixer until soft peaks form
  4. Beat in sugar 1 Tablespoon at a time, until stiff, glossy peaks form
  5. Beat in cornstarch, vinegar and vanilla just until blended
  6. Place prepared parchment paper circle on baking sheet and spread meringue just to edge of circle
  7. Use the back of a spoon to form raised edge and a slight indentation in the center
  8. OR place meringue in a pastry bag with a large star tip and pipe into small circles with higher edges to form individual “cups”
  9. Bake at 250 until firm to the touch (about 1 1/4 hrs, possibly less for individual cups)
  10. *Meringue should be cream colored. If it appears to be browning, reduce oven temp to 225
  11. *Meringue shell should be hard on the outside and marshmallow-like on the inside)
  12. Remove from oven and cool
  13. When completely cool, peel parchment paper off back
  14. Place meringue on serving platter
  15. Spread whipped topping (or homemade whipped cream) over meringue, leaving edges visible
  16. Top with berries
  17. Cut into pie wedges to serve
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