Berry-Topped Pavlova
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
Scale
- 4 large egg whites
- 1 cup superfine sugar (put sugar in spice/coffee mill or blender and pulse for 3 to 4 seconds to thin it)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon white vinegar/lemon juice
- 2 teaspoons cornstarch
- Topping—
- 3 cups whipped cream
- fresh berries and fruit (strawberries and blueberries or raspberries as another option)
Instructions
- Preheat oven to 300 degrees, and line a baking sheet with parchment paper.
- You can make a few small “cakes” or 1 large “cake.” If making one cake, draw an 8-inch circle on the parchment.
- In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites on medium speed until thick and glossy and hold soft peaks.
- Start adding the sugar, a tablespoon at a time, continuing to beat, until the meringue holds very stiff and shiny peaks.
- Beat in the vanilla extract and vinegar; sift the cornstarch over the top of the meringue and combine.
- Spread the meringue to fit inside the circle on the parchment paper.
- Bake for 1 hour. the shell of the meringue should feel crisp, then turn the oven off and but leave the pavlova in the oven to cool completely. The outside of the meringue should feel hard and crack if pressed and the inside is soft and marshmallow-y.
- The cooled meringue can be made and stored in a cool, dry place. Really. A humid day is not the day to make this meringue. Store in an airtight container. Add berries and whipped cream when ready to serve.
Find it online: https://wolffsapplehouse.com/berry-topped-pavlova/