Description
A meringue dessert with a crisp, crunch exterior, soft, marshmallow-y interior and chewy texture where the outside and inside meet, then topped with tons of whipped cream and fresh berries-or whatever is in season. This a real showstopping dessert!
Ingredients
Scale
MERINGUE:
- 1–1/2 cups (300 grams) granulated sugar
- 6 ounces egg whites (about 5 to 7 large eggs)
- 1–1/2 teaspoons distilled white vinegar
- 1–1/2 teaspoons cornstarch
- 1 teaspoon vanilla extract
WHIPPED CREAM:
- 2 cups heavy cream, cold
- 1/4 cup confectioners’ sugar, or more to taste
- 1 teaspoon vanilla extract
TOPPING:
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- Fresh mint, for topping
Instructions
- To make the meringue: Adjust the oven rack to the middle position. Preheat the oven to 250°. Line a large baking sheet with a piece of parchment and set aside.
- Combine the sugar and egg whites in a heatproof bowl set over simmering water (taking care to ensure the water doesn’t touch the bottom of the bowl). Heat until the sugar is dissolved and the mixture reaches 160°, whisking gently but constantly. This should take about 6 to 8 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the egg white-sugar mixture. Whip on high speed until the mixture forms stiff peaks and is very smooth and creamy, about 4 minutes. The egg whites will be very white and shiny. Scrape down the bowl and add the vinegar, cornstarch and vanilla and whip together for another 10 seconds until combined.
- Spread the meringue on the parchment-lined baking sheet to form a 10-inch circle. Use the back of a spoon to make a shallow well in the center (to fill with cream and berries after baking). Transfer to the oven and bake until the exterior is dry, crisp and a very pale creamy color, about 1 to 1-1/2 hours. Turn off the oven, prop the door open with a wooden spoon, and let cool in the oven for another 1-1/2 hours. Remove from the oven and let cool completely. Use a thin, offset spatula to help release the pavlova, then transfer to a cake stand or serving platter.
- To make the whipped cream: Combine all of the ingredients in the cleaned bowl of a stand mixer fitted with the whisk attachment. Whip for about 1 to 1-1/2 minutes on medium-high speed, until the mixture is thickened and has medium-soft peaks.
- Top the meringue with the whipped cream and berries in the center of the disk. Cut into wedges and serve.
Notes
Inspiration: Pavlova on cooksillustrated.com
- Category: Desserts