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+ servings
pavlova

Impressive Pavlova with Berries

5 from 1 vote
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Course: Dessert
Cuisine: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Total Time: 1 hour 30 minutes
Servings: 8 people (for more, make more meringue an leave longer in the oven)*
Author: Lorena Salinas from Cravings Journal

Ingredients

For the Pavlova

  • 4 egg whites
  • double the weight of the egg whites in sugar
  • 1 tsp lime juice
  • 1 tsp cornflour

For the toppings

  • 250 ml whipping cream (cold)
  • 1 tbsp icing sugar
  • 250 g strawberries
  • 100 g blueberries

Instructions

For the Pavlova

  • Put the egg whites and sugar in the bowl you'll use to whip them up later.
  • Place the bowl in a bain marie on medium heat without the water touching the base of the bowl.
  • Use a whisk to move the egg whites every couple of minutes, trying also to scrape the sides of the bowl.
  • Remove it from the heat when you put your finger inside and don't feel any granules of sugar left. Be particularly careful to check the bottom of the bowl.
  • Whisk on high speed until the egg whites come to room temperature.
  • Dissolve the cornflour in the lime juice and mix into the egg whites. This will make it marshmallowy at the centre.
  • Draw a circle at the back of baking paper using a pencil that is a bit smaller to the plate or cake stand you'll be using later to present it in. This will help you to stay within that diameter.
  • Stick the tips of the paper to the baking tray using a bit of the meringue.
  • Put the meringue at the centre of the circle you drew and spread it around using a spoon, forming a center at the centre as you go. Check out the video for further reference.
  • You can leave it like this for a rustic look or go around with a spatula to flatten it and then use the tip to add some texture.
  • Take to a preheated oven at 100C for 1 hour (see note for extra egg whites) or until you feel that it's solid on the outside.
  • Leave to cool down inside the oven to prevent cracking (some cracking is completely normal). This will take 4-6 hours.

For the toppings

  • Whip up the cream just with the icing sugar until you have a nice, soft texture. Do this right before serving.
  • Put the cream in the Pavlova's cavity and top with fruits. I chopped most of the strawberries and left other whole for decoration.

Notes

*6 egg whites = 12 people, cook for 1.5 hours // 8 egg whites: 16 people, cook for 2 hours
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!