These are one of those desserts that everyone likes. This berry pavlova is refreshing, sweet and very simple to prepare! It's perfect to serve after a family dinner. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR BERRY PAVLOVA
Here you'll find all the ingredients needed to make this recipe:
- Blueberries and raspberries - For garnish. Adds color and flavor.
- Granulated sugar - Sweetness and flavor.
- Vanilla extract - Adds aroma and flavor.
- Maizena (corn starch) - Adds creaminess to the recipe.
- Egg whites - Beaten egg whites.
- Cream - Heavy whipping cream.
- Powdered sugar - Adds flavor to the cream.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE BERRY PAVLOVA
Step 1: Preheat the oven to 140ºC (285ºF).
Step 2: Beat the egg whites until stiff. When the whites start to become more consistent, add gradually the sugar. Add the corn starch, a tablespoon of vanilla extract and mix with a spatula.
Step 3: Pour the cream into a tray lined with parchment paper and spread the cream in a shape of a circle with a spatula.
Step 4: Remove from the oven and let cool completely.
Step 5: Meanwhile, beat the cream with powdered sugar and a teaspoon vanilla extract until stiff peaks form. Spread the whipped cream over the pavlova.
Step 6: Garnish with blueberries and raspberries and serve.
TIPS FOR THE CREAM
1. We usually use cream with 30% fat. According to our experience, heavy whipping cream is the best option if you want your cream to have a thick and fluffy texture.
2. Store the cream in the fridge. Whip the fresh cream with powdered sugar. Powdered sugar helps to whip the cream and adds flavor.
3. To add extra flavor to the cream, we usually add vanilla extract (1 teaspoon of vanilla extract for 200 ml (1/2 pint (236 ml)) cream).
RECIPE VIDEO:
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Berry pavlova
These are one of those desserts that everyone likes. This berry pavlova is refreshing, sweet and very simple to prepare! It's perfect to serve after a family dinner. Bon appetit!!!
5.00 from 2 reviews
- 125 grams (4 1/2 ounces) blueberries
- 125 grams (4 1/2 ounces) raspberries
- 150 grams (2/3 cup) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 tablespoon maizena (corn starch)
- 4 egg whites
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 1 tablespoon powdered sugar
- Preheat the oven to 140ºC (285ºF).
- Beat the egg whites until stiff. When the whites start to become more consistent, add gradually the sugar. Add the corn starch, a tablespoon of vanilla extract and mix with a spatula.
- Pour the cream into a tray lined with parchment paper and spread the cream in a shape of a circle with a spatula. Bake for about 1 hour.
- Remove from the oven and let cool completely.
- Meanwhile, beat the cream with powdered sugar and a teaspoon vanilla extract until stiff peaks form. Spread the whipped cream over the pavlova.
- Garnish with blueberries and raspberries and serve.
