Mixed Berry 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

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

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

Beat in cornstarch and vinegar

Add vanilla and stir just until blended

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

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)

*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)

Remove from oven and cool

When completely cool, peel parchment paper off back

Place meringue on serving platter

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

Top with berries

Cut into pie wedges to serve