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Berry Pavlova

Course Dessert
Cuisine European
Keyword blackberry dessert, butter meringue cookies, july 4 dessert, pavlova
Prep Time 30 minutes
Cook Time 2 hours
Servings 1 6" cake
Author Dikla Levy Frances

Ingredients

Pavlovas

  • 5 Large Egg whites (150 g / 5 oz)
  • 1 1/2 Cups Sugar (300 g / 11 oz)
  • 1 tsp Cornstarch
  • 1 tbs Vanilla bean paste

Berry mix

  • 2 Cups Frozen (or 4 cups fresh) (452 g / 16 oz)
  • 1 Cup Sugar (200 g / 7 oz)
  • 1 TBS Freshly juiced lemon, about 1/2 large lemon

Cream filling

  • 1 Cup Heavy Whipping cream (240 ml / 8 oz)
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 1 TBS Vanilla bean paste
  • 1 Cup Variety of fresh berries (100 g / 3.5 oz)

Instructions

Pavlova

  • Preheat oven to 200F, line a large baking pan with parchment paper then trace 3-6" or 2-8" circles. Turn parchment paper so the pencil marks will be facing down.
  • In a bowl of a standing mixer, place the egg whites and sugar and mix with a hand whisk or a fork.
  • Place the bowl on top of a pan with simmering water (the water should not touch the bowl) and cook the egg mix while constantly stirring until the sugar has dissolved. About 3 minutes.
  • Remove from heat and mix mixture using the cage attachment for about 3 minutes on medium-high.
  • Stop mixer then add cornstarch and vanilla bean paste and keep mixing this time on high until a shiny, stiff pick is formed.
  • Spoon a 1/3 (or 1/2) of the meringue att eh center of each circle then use a spatula to gently spread the meringue within the lines of each circle.
  • Bake for 1h and 30 minutes.
  • Remove from oven and allow to completely cool.

Berry Mix

  • In a medium pan, add the frozen berries, sugar, and lemon juice over medium-high.
  • While occasionally stirring, allow the mixture to boil then reduce heat to simmer.
  • Cook for about 15-20 minutes or until the liquid had thickened and reduced by half.
  • Remove from heat place in a glass container and allow it to cool before use.

Cream Filling

  • Pour heavy cream in a bowl of a standing mixer, add sugar and vanilla bean.
  • Mix starting with low speed gradually increasing speed to high. The cream is ready when it has thickened.

Assembling

  • Place one of the pavlovas on top of your serving dish and spread a 1/4-1/3 of the cream filling on top.
  • Spoon 3-4 TBS of the berry mix and repeat of the remaining pavlovas
  • Garnish top with the fresh berries and serve immediately.