Go Back
–+ servings

Fresh Berry Pavlova Meringue

Course: Dessert
Servings: 6 Servings
Print Recipe

Ingredients

  • 4 extra-large egg whites at room temperature
  • Pinch of salt
  • ¾ cup sugar
  • 3 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold heavy cream
  • 2 teaspoons sugar
  • 1 teaspoon pure almond extract
  • 1½ pints assorted berries strawberries, raspberries, blueberries, blackberries
  • 1 –2 teaspoons sugar for the fruit optional

Instructions

  • Preheat the oven to 200°F. Line a sheet pan with parchment paper. Using a 9-inch plate as a guide, draw a circle on the paper. Flip it over so the pencil side is down.
  • Whip the meringue: In a stand mixer fitted with the whisk attachment (or use a handheld mixer), beat the egg whites and salt on high speed for 1–2 minutes until firm. Gradually add the sugar and continue beating until glossy stiff peaks form (about 2 more minutes).
  • Add starch and flavor: Sift the cornstarch over the mixture, then gently fold in the vinegar and vanilla with a spatula.
  • Shape and bake: Spoon the meringue into the center of your circle and smooth it into a rough disk. Bake for 1 hour and 45 minutes. Then, turn off the oven and let the meringue cool inside—with the door closed—for about 1 hour. It should be crisp outside and soft inside.
  • Make the whipped cream: While the meringue cools, whip the cream until thickened. Add the sugar and almond extract and continue whipping just until soft peaks form—don’t over-whip.
  • Assemble: Carefully remove the meringue and place it on a serving plate. Gently spread the whipped cream on top, then pile the berries over the cream. Toss the berries with a little sugar if desired.
  • Serve immediately and enjoy the contrast of textures and flavors!