Pavlova is a classic dessert consists of a crisp meringue shell topped with whipped cream and fresh fruit. This particular version of pavlova is topped with strawberries, blueberries, blackberries, and raspberries, and is drizzled with a finishing touch of orange marmalade butter sauce.
Making pavlova is relatively easy, but it does take some time. The meringue needs to be baked for a total of 1 hour and 15 minutes, and then left in the oven to cool for an additional hour and a half. This additional time spent cooling in the oven after it has been turned off helps to ensure that the meringue is the appropriate crispy texture.
I was reading that Australian and New Zealand both claim to have created pavlova—it’s interesting that there is no definitive answer at the moment.
Homemade Pavlova with Mixed Berries & Whipped Cream
Ingredients
- 4 egg whites, room temperature
- ¼ tsp cream of tartar
- 1 cup superfine sugar
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 1 cup heavy whipping cream, kept very cold
- 2 Tbsp confectioners’ sugar
- 2 pints strawberries, washed and quartered
- 1 cup blueberries, washed
- 1 cup blackberries, washed
- 1 cup raspberries, gently washed if dirty
- 1/4 cup orange marmalade
- 2 Tbsp salted butter
Instructions
- Preheat your oven to 300F.
- Line a sheet tray with parchment paper.
- In a large bowl, beat the egg whites with a mixer on medium-high speed until they become foamy, but well before the mixture begins to reach soft peaks.
- Add the cream of tartar and continue to beat until the egg whites form soft peaks.
- Add the sugar, a few tablespoons at a time.
- Continue to mix on medium speed until the mixture forms stiff peaks, about 8-10 minutes.
- Add the white wine vinegar, cornstarch, vanilla extract, and salt. Beat until the ingredients are well combined.
- Spread the meringue onto the prepared baking sheet in a circle, about 10 inches in diameter.
- Bake at 300F for about 75 minutes, or until the meringue is light golden and crisp on the outside.
- Once the meringue is mostly crisp on the outside, turn off the oven, and leave the meringue in the oven for an additional 90 minutes.
- In a medium-sized bowl, beat the cold heavy cream with a mixer on medium-high speed until it reaches your desired consistency.
- Add the confectioners’ sugar and beat until combined.
- In a small sauce pot, combine the salted butter with the orange marmalade and cook until the butter melts.
- Stir to combine the warm marmalade with the melted butter, and set warm mixture aside.
- To assemble the pavlova, spread the whipped cream over the meringue.
- Arrange the berries on top of the whipped cream.
- Drizzle with the orange marmalade and butter sauce.
- Slice and serve the pavlova.
Notes
Your whipped cream will whip better when the heavy whipping cream you are using is very cold to start with. Chilling the bowl you are going to be whipping the cream in can also be helpful.