Forest Berry Pavlova
I first tasted a proper Pavlova on a trip years ago, and I was instantly captivated. That contrast of a crisp, delicate meringue shell with a soft, marshmallow-like inside is pure magic! It reminds me of our bright Estonian summer nights, so I always top it with a mountain of the freshest local berries I can find.
8Ingredients
- 150 g (approx. 4 large eggs) Large egg whites, at room temperature
- 250 g Caster (superfine) sugar
- 10 g Cornstarch
- 5 g (1 teaspoon) White wine vinegar
- 5 g (1 teaspoon) Vanilla extract
- 300 g Cold heavy cream (min. 35% fat)
- 15 g Powdered sugar
- 400 g Mixed fresh forest berries (raspberries, blueberries, strawberries)
Instructions
Preheat your oven to 150°C (300°F). On a piece of parchment paper, draw a 20cm (8-inch) circle. Flip the paper over and place it on a baking sheet.
In a spotlessly clean, dry bowl of a stand mixer, whisk the egg whites on medium speed until they form soft peaks. The bowl must be completely free of any grease.
Increase the speed to high and add the caster sugar one tablespoon at a time, waiting about 30 seconds between additions. Continue whisking for 8-10 minutes until the meringue is very stiff, thick, and glossy. When you rub a little between your fingers, it should feel completely smooth, not gritty.
Sprinkle the cornstarch, white wine vinegar, and vanilla extract over the meringue. Gently fold them in with a large spatula until just combined.
Spoon the meringue onto the prepared parchment paper, using your drawn circle as a guide. Shape it into a nest, creating a slight crater in the middle to hold the cream and berries later.
Place the baking sheet in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes. Do not open the oven door.
After 90 minutes, turn off the oven completely and leave the pavlova inside to cool down with the oven, with the door closed, for at least 3 hours or overnight. This step is crucial for the perfect texture.
Just before serving, whip the cold heavy cream with the powdered sugar until it forms soft, pillowy peaks. Be careful not to over-whip.
Carefully transfer the cooled meringue base to a serving platter. Pile the whipped cream into the center and top generously with the fresh berries. Serve immediately.
Chef's Tip
Add vinegar and cornstarch for that crispy outside, marshmallow inside texture. Let it cool completely in the turned-off oven to prevent cracking.
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Forest Berry Pavlova
Ingredients
- 150 g (approx. 4 large eggs) Large egg whites, at room temperature
- 250 g Caster (superfine) sugar
- 10 g Cornstarch
- 5 g (1 teaspoon) White wine vinegar
- 5 g (1 teaspoon) Vanilla extract
- 300 g Cold heavy cream (min. 35% fat)
- 15 g Powdered sugar
- 400 g Mixed fresh forest berries (raspberries, blueberries, strawberries)
Instructions
- Preheat your oven to 150°C (300°F). On a piece of parchment paper, draw a 20cm (8-inch) circle. Flip the paper over and place it on a baking sheet.
- In a spotlessly clean, dry bowl of a stand mixer, whisk the egg whites on medium speed until they form soft peaks. The bowl must be completely free of any grease.
- Increase the speed to high and add the caster sugar one tablespoon at a time, waiting about 30 seconds between additions. Continue whisking for 8-10 minutes until the meringue is very stiff, thick, and glossy. When you rub a little between your fingers, it should feel completely smooth, not gritty.
- Sprinkle the cornstarch, white wine vinegar, and vanilla extract over the meringue. Gently fold them in with a large spatula until just combined.
- Spoon the meringue onto the prepared parchment paper, using your drawn circle as a guide. Shape it into a nest, creating a slight crater in the middle to hold the cream and berries later.
- Place the baking sheet in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes. Do not open the oven door.
- After 90 minutes, turn off the oven completely and leave the pavlova inside to cool down with the oven, with the door closed, for at least 3 hours or overnight. This step is crucial for the perfect texture.
- Just before serving, whip the cold heavy cream with the powdered sugar until it forms soft, pillowy peaks. Be careful not to over-whip.
- Carefully transfer the cooled meringue base to a serving platter. Pile the whipped cream into the center and top generously with the fresh berries. Serve immediately.
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