Fluffy Clouds and Berry Dreams: Pavlova is a show-stopping summer dessert

Look at this dessert!

But wait! A Mixed Berry Pavlova is not just any dessert; It’s a spectacular showstopper that’ll leave your guests in awe.

Picture this: a delicate meringue with a crisp outer shell, cushioning a fluffy, marshmallow-like center, all adorned with a heavenly cloud of vanilla scented whipped cream and a vibrant medley of fresh, juicy berries. Did I mention it’s stunningly beautiful?

This Mixed Berry Pavlova is pure bliss on a plate!

The Pavlova is named after legendary Russian ballerina Anna Pavlova after touring Australia and New Zealand in the 1920s. A texture lover’s dream; a fluffy cloud of happiness and I kinda want to face plant into one right now.

This is one of those wonderful “secret weapon” dessert recipes to have in your repertoire. They look amazingly elegant, complicated, and totally fancy pants. But! It’s surprisingly easy and quite inexpensive. Shhh! Don’t tell anyone!

With just 15 minutes of active time and 2 hours of total time, you can create a dessert fit for royalty without breaking a sweat or breaking the bank.

Endlessly Customizable

Pavlova is a dessert that’s versatile and customizable, making it perfect for any occasion. You can switch up the toppings depending on what’s in season, or even use different flavored whipped cream to add a unique twist. It’s also a great option for those with dietary restrictions – Pavlova can easily be made gluten-free by using cornstarch instead of cream of tartar, and can be made dairy-free by using a dairy-free whipped cream substitute. So go ahead and get creative with your Pavlova – there’s no wrong way to enjoy this delicious and elegant dessert!

MIXED BERRY PAVLOVA

Yield: 8 servings   Active Time: 15 minutes  Total Time: 2 hours 15 minutes

What You’ll Need:

For Meringue:

4 egg whites, at room temperature

½ teaspoon cream of tartar

1 cup granulated sugar

1 teaspoon vanilla extract

 

For Whipped Cream:

1 cup whipping cream

1 tablespoon sugar

½ teaspoon vanilla extract

 

To Assemble:

1 pint berries, sliced

Here’s How:

Preheat oven to 300°F degrees. Line a cookie sheet with parchment paper. Here’s how to be sure your finished meringue will fit on your serving dish. Using your plate as a template, draw a circle on the paper with a pencil.

In the bowl of a stand mixer (or a bowl and hand mixer), beat room temperature egg whites and cream of tartar until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating continuously at medium-high speed until sugar is dissolved and stiff peaks form. This will take about five minutes. At stiff peaks, the meringue will look gorgeously glossy and hold sharp, distinct points if lifted with a spoon. Add the vanilla and blend once more.

Spoon meringue on the prepared cookie sheet, using the circle as your guide. Build up sides with the back of the spoon leaving a depression in the middle. Place in 300°F degree oven and immediately reduce heat to 250°F degrees. Bake for 60 minutes, then without opening the oven – turn the heat OFF and let it sit in the closed oven for another hour. Let cool. Carefully remove the meringue from the paper and place on a serving plate.

To serve –

Whip the cream to soft peaks adding 1 tablespoon sugar and ½ teaspoon vanilla. Fill the center of the meringue with whipped cream and top with berries.  Serve immediately to great accolades.

For individual pavlovas –

Follow the directions above but divide the meringue into 6 or 8 portions. Use a spoon to shape small circles with a dip in the center to hold toppings.

 

Meringue tips –

Make certain absolutely no egg yolk gets into the whites because any trace of fat prevents them from whipping up. Use metal or glass bowls, not plastic. Fresh eggs make better meringue. Choose a dry day to make your meringues, otherwise they’ll suck up whatever moisture is in the air and never quite set up properly.

You know those pasteurized egg whites sold in cartons? You can’t make meringue with them. The heat of the pasteurization process damages the proteins of the egg, so they can’t create the volume needed to make a stable meringue. Want to guess how I learned that?

No cream of tartar? No problem. Substitute an equal amount of lemon juice. Lemon juice is an acid and cream of tartar is an acidic by-product from the process of making wine. Adding acid to the egg whites strengthens the egg foam and helps prevent collapsing.

 

Pavlova is a guaranteed hit for special occasions or simply because you deserve a treat. And you do!

So let your imagination run wild, create individual pavlovas, use different fruits, and indulge in fluffy clouds of happiness. Your taste buds will thank you, and your guests will beg for the recipe.

Enjoy, my lovelies!

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