Berry Pavlova
The meringue base can be made ahead and should be filled just before serving. Both the cream and berries can be mixed and refrigerated in advance, so that it just take a few minutes to put together before serving. If storing the meringue base, keep in an airtight container out of humidity.
Servings Prep Time
8 15min
Cook Time Passive Time
1hour 6hours
Servings Prep Time
8 15min
Cook Time Passive Time
1hour 6hours
Ingredients
Instructions
To make the base:
  1. Preheat the oven to 150C (130C fan).
  2. Place a sheet of parchment paper on a baking tray. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This is to avoid getting pencil lead on the meringue).
  3. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. (Alternatively use a hand-held beater). Beat the whites on high speed until firm peaks form, about 1 minute. With the mixer still on high, add the sugar a heaped tablespoon at a time, and beat until it makes firm, shiny peaks, about 2 minutes.
  4. Remove the bowl from the mixer. Make a slurry of the cornflour and vinegar and fold into the meringue with the vanilla extract gently with a rubber spatula.
  5. Spoon the mixture into the centre of the drawn circle. Smooth it within the circle, making a roughly round shape. If it spreads out a little, that’s fine. Hollow the centre a little so that it looks like a nest.
  6. Place into the oven and bake for 1 hour. To judge if the pavlova base is cooked, check that it easily away easily off the paper. If it sticks, bake it for a little longer.
  7. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, for several hours or ideally overnight.
To serve: The meringue is fragile, so handle carefully. Lift the meringue off the baking paper onto a serving plate.
  1. Whip the cream until soft peak form. Don’t over whip, else it will become grainy.
  2. Fill the meringue with the whipped cream. Chop the strawberries if using and combine with the other berries in a bowl. Add the vanilla extract and liquor, if using.
  3. Spoon the berries carefully into the middle of the Pavlova, leaving a border of meringue. Serve immediately.

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